Neely's Muffulettta Sandwich
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
54
Spice
32
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 cup
Mayonnaise1 cup
Olive Oil3 tbsps
Red Wine Vinegar1 tbsp
Honey1 tbsp
Lime Juice (fresh)1 tsp
Oregano (dried)1 cup
Carrot (diced)1 cup
Black Olive (diced)1 cup
Green Olive (diced)1 cup
Pepper (diced piquillo)1 cup
Celery (diced)Directions:
1
Watch how to make this recipe
2
Whisk together the mayonnaise, olive oil, vinegar, honey, lime juice, red pepper flakes, oregano, and 1 teaspoon black pepper in a large bowl
3
Add the onion, carrot, olives, artichoke hearts, peppers, celery, and parsley; toss, and season to taste with salt
4
Cover with plastic wrap and allow the salad to marinate in the refrigerator for at least 1 hour
5
Slice the bread in half, and pull some of the interior from the middle of the roll to make room for the other ingredients
6
Spread a generous amount of the olive oil salad on each half
7
(You will probably have some salad leftover; it holds for 2 or 3 days in the refrigerator
8
) Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese
9
Cover with the top half of bread, press gently, slice into wedges, and serve