Issue Date: February, 2010
Serves: Serves 6
Pairings:
Courtesy of: Marcelle Bienvenu for Louisiana Cookin

Ingredients:

• 1 loaf French bread
• 2 ounces ham, thinly sliced
• 2 ounces hard salami, thinly sliced
• 1 Kosher dill pickle, thinly sliced
• 4 black olives, chopped
• 1 green onion, chopped
• 2 to 3 thin slices of cheese (Swiss, cheddar, provolone)
• ½ jalapeno pepper, chopped
• 1 tablespoon chopped bell peppers
• 2 tablespoons chopped tomatoes
• Olive oil
• Salt and black pepper, to taste

Instructions:

This French bread version of a muffaletta should be made the night before to give the ingredients time to marinate in the olive oil and blend aromatically. It also gets the work done ahead of time. Next morning, unwrap and slice the sandwich into 3-inch pieces. Rewrap the whole loaf tightly in foil. Make several to pack in the ice chest or to set out when guests begin arriving.

Slice the loaf of French bread in half lengthwise. Layer the ingredients and sprinkle liberally with olive oil and season with salt and pepper. Wrap tightly in foil and refrigerate overnight. The sandwich will keep for 2 to 3 days in the refrigerator.