Muffuletta #LaborDayRecipes

This gigantic and delicious sandwich, slathered with an olive salad and then stuffed with cold cuts and cheese is the perfect contribution to a picnic or potluck.

C'mon in.....We are sharing our favorite Labor Day Recipes today.....

Labor Day gatherings are the Last Hurrah of the Summer for many of us.  Especially here in Michigan where most of the students don't return to school until after the Labor Day Holiday.

To celebrate, I asked the members of our Festive Foodies group to join me in posting some recipes that our readers could use to make their holiday special.

This is what they are bringing to the party......

• Campfire Cake by Red Cottage Chronicles 
• Honeyed Chevre Figs by Culinary Adventures with Camilla 
• Lemonade No Churn Ice Cream by Cooking With Carlee 
• Mozzarella Butternut Zoodles Salad by Cindy's Recipes and Writings 
• Pumpkin Deviled Eggs by Our Good Life 
• Tomato Cucumber Salad Recipe by Pook's Pantry

And here is what I'm bringing to the party......

Our friends, Rob and Linda (pictured above) were kind enough to allow us to bring The Angel Face, Marissa and one of Marissa's friends over to spend the day at their lake house.

They have a gorgeous home with beach front on Lake Huron.  We love going there.  We spend time looking for Petoskey stones or other interesting rocks.  We swim, we sun, we eat, we drink, we talk, we laugh and we leave happy and exhausted.

The least I could do, to thank them for their hospitality, is provide lunch.  I decided to make a giant Muffuletta.  This is the perfect picnic food because the longer it is wrapped up and refrigerated the better the flavors meld.  You start by making the olive salad the day before you are going to assemble the sandwich.

Then you head to the bakery and pick up a Muffuletta loaf.  Of course, you can always make your own loaf if you have time on your hands and the gumption to do so.  I didn't have either.  You can use any round seeded loaf that you desire.

In the morning, just cut the bread in half and slather generously with the olive salad.

Then you start layering all of those delicious cheeses and cold cuts until they are gone.

Put on the top half of the loaf and wrap it up tightly.  Refrigerate until ready to serve.

Each sandwich will give you 6-8 very generous, entree size portions.  You can make the portions smaller if you are serving up side salads or other mains.  When making for a potluck, you can cut the sandwich into squares instead of wedges and serve up to 16.

And now for my recipe.  I guess the real recipe here is for the olive salad.  Everything else is just assembly.  For an easy peasy dish this is very impressive, not to mention delicious.

#laborday, #picnic, #potluck, #sandwiches, #coldcuts

Potlucks, Picnics, Sandwiches

American, Fusion

Yield: 6-8 ServingsAuthor: Wendy KlikPin it

Muffuletta

This gigantic and delicious sandwich, slathered with an olive salad and then stuffed with cold cuts and cheese is the perfect contribution to a picnic or potluck.

ingredients:

1 c. pimento stuffed olives, drained

1/2 c. pitted kalamata olives, drained

2 cloves garlic, peeled

2 T. capers, drained

1 (2") piece celery

1 (2") piece carrot

3 pepperoncini, drained

1/2 t. celery seed

1 t. dried oregano

1 t. dried basil

pepper to taste

1/4 c. red wine vinegar

1/2 c. olive oil

1 Muffuletta loaf

6 oz. Genoa salami, thinly sliced

6 oz. Black Forest ham, thinly sliced

6 oz. Mortadella, thinly sliced

6 oz. sliced Mozzarella cheese

6 oz. sliced Provolone cheese

instructions

Place the olives, garlic, capers, celery, carrots and pepperoncini in the bowl of a food processor and pulse until coarsely chopped.  Remove to a bowl and season with the celery seed, oregano, basil and pepper.  Stir in the vinegar and oil until well combined.  Cover and refrigerate overnight.

Slice the bread in half, horizontally.  Spread both halves of the bread with the olive salad, allowing the oil to soak into the bread.  Layer the bottom half of the loaf with the Mozzarella.  Add a layer each of salami, ham, and Mortadella.  Finish with a layer of Provolone and cover with the top half of the loaf.  Seal in plastic wrap and refrigerate for several hours before serving.

NOTES:

This recipe adapted from one found on Allrecipes. com, submitted by Jenn

https://adayinthelifeonthefarm.blogspot.com/2018/09/muffuletta-labordayrecipes.html

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