Cajun Muffulettas
4 sandwiches
Ingredients
OLIVE SALAD
- ¼ cup chopped pimiento-stuffed olives
- ¼ cup chopped kalamata or ripe olives
- ¼ cup sliced hot pickled okra from 16-oz jar
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive or vegetable oil
- ¼ teaspoon dried oregano leaves crumbled
- ⅛ teaspoon pepper
- 1 small clove garlic finely chopped
SANDWICHES
- 1 can 15 to 16 oz black-eyed peas, drained, rinsed
- ¼ cup water
- 1 teaspoon red pepper sauce
- 4 large kaiser rolls split
- 4 slices 1 oz each provolone cheese
- 4 slices tomato
Instructions
- In small bowl, mix salad ingredients.
- Cover; refrigerate at least 1 hour to blend flavors.
- In blender or food processor, place peas, water and pepper sauce.
- Cover; blend or process until smooth.
- Cut 1⁄2-inch slice from top of each roll; set aside.
- Remove soft bread from inside of each roll to within 1⁄2 inch of edge; reserve bread trimmings for another use.
- Spread about 1⁄4 cup pea mixture in each roll.
- Top pea mixture in each with cheese slice, tomato slice and scant 2 tablespoons salad.
- Spoon remaining pea mixture and salad evenly into each.
- Cover with tops of rolls.
Notes / Tips / Wine Advice:
In 1906, the Central Grocery in New Orleans created the muffuletta, a wonderful specialty sandwich. It combines meats and cheeses, but it’s the olive salad that makes it unique. Our vegetarian version keeps the olive salad but replaces the meat with a spicy, mashed black-eyed pea mixture
Nutritional Information
Calories: 470 kcal