French Quarter Muffaletta

Step 1

Cover the smoked ham completely and hold in the cooler between 32° and 36°F prior to use.

Step 2

Thin-slice the salami on a slicer (4 slices per 1 1/3 ounces); cover completely and hold in the cooler between 32° and 36°F prior to use.

Step 3

Chunky Olive Spread 1. Combine the salad-style green olives, black olive tapenade, roasted red peppers, red wine vinaigrette and crushed red pepper flakes in a bowl and stir to blend.  Transfer to another container.  Cover and hold at or below 40°F.

Step 4

To Assemble a Single Serving 1. Place 1 ciabatta roll on a flat work surface, toasted side up; spread 1 tablespoon (1/2 ounce) of the light mayonnaise on the bottom half of the ciabatta roll. 2. Top with 2 slices (1 1/2 ounces) of the smoked ham, 2 slices fo the tomato, 1 slice of the cheese, 4 slices (1 1/3 ounces) of the hard salami and 1 tablespoon (1/2 ounce) of the chunky olive spread (see recipe).  Close with the top half of the ciabatta roll.

Step 5

Build-at-a-Glance:           

1   Bottom 1/2 ciabatta roll

1 T   Light mayonnaise

2 slices   Smoked ham

2 slices   Tomato

1 slice    Pepper-Jack cheese

4 slices   Hard salami

1 T   Chunky olive spread

1    Top 1/2 ciabatta roll