The olive spread makes more than you’ll need for 4 sandwiches, but it keeps very well. And let’s face it, these sandwiches are so good you’re gonna want extra so the next time you’re craving one, it’ll be as easy as making a ham sandwich. Because I like the color and flavor contrast, I use mild black and piquant pimento-stuffed green olives here.
I’ll admit to eating a whole one of these sandwiches–once (never again). The sandwich is deceptively rich—a half should be enough for most appetites.
If you don’t want to invest in 3 cheeses, buy 2 varieties of the thicker sliced cheese—pepper Jack and Provolone, for example—and use 4 slices of each.
For The Mixed Olive Salad
2 medium garlic cloves
1/4 cup capers
1 cup drained ripe black olives
1 cup drained pimento-stuffed salad olives
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1/2 cup extra-virgin olive oil
1/2 cup finely chopped celery hearts
For The Rest of The Sandwich:
4 Portuguese rolls, split
4 thin slices each (about 9 ounces total) mozzarella, provolone, and pepper Jack
1/2 red onion, thinly sliced
1 drained can (14 ounces) quartered artichoke hearts, halved
3/4 cup sun-dried tomatoes packed in oil, halved
Mince garlic cloves in a food processor. Add capers; pulse to chop. Add olives, vinegar, and oregano; pulse to chop again. Turn into a medium bowl; stir in olive oil and celery. (Can be refrigerated in an airtight container for several weeks.)
When ready to make sandwiches, spread 2 tablespoons of the olive salad on the cut side of each half roll. Divide cheese evenly between bread. On the bottom half of each sandwich, arrange a portion of onion, artichoke hearts, and sun-dried tomatoes. Cap with sandwich top. Halve crosswise on the diagonal and serve.
I only ate a half but man, did I want to go back for it’s mate. These are yum!
I won’t lie I ate the mate and it was soooooo worth it .These were simply great! Love the photo 😉
I have dreamed about this sammie since my lips first wrapped themselves around that bread more than a week ago; don’t remember the last time I was more excited about a recipe. You guys just totally rawk! and the photo? GORGEOUS!
Ladies, this sandwich looks so amazing! Drooling at 6am over here! Lol! Great recipe 🙂
I’ve been dreaming about this sandwich ever since you tweeted the photo. Love it!
This sandwich has been consuming my soul ever since I tried it at the BSP. I can’t WAIT to make it!!
YUM…we love Muffalettas and I make them for watching Sunday Football! It’s just about that time of year too!
I LOVED this sandwich at the BSP… I’ve been thinking about it ever since. I can’t wait to make this.
Well, I’ve heard about it even if not getting to experience it firsthand…so excited to get the recipe. Despite the lack of animal protein…I think this sandwich no ‘less’ for it at all!
Thank you so much for the recipe! It looked so good at the Big Summer Potluck and I’m thrilled that now I can make it on my gluten-free baguette. Yum!
Looks tasty!! Beautiful photo.
This looks absolutely fantastic. I find that with good meatless dishes I don’t even miss the meat!
These were the best! I can’t wait to make them for my family. And yes, a half was very filling!
Robyn
OH MY GOODNESS…to anyone who has not tried this yet…run, don’t walk, to the kitchen and make this. You will love it! These are so good! They were perfect for lunch during the Big Summer Potluck!
Ever since reading about the potluck, I’ve been waiting for this recipe… I can’t wait to try it!!
This would be my ideal sandwich. The olive salad sounds fantastic, but the sandwich isn’t packed with fatty meats.
To die for! Thanks!
This is a wonderful idea–and I think I might like to add some thinly sliced portobello mushroom…
Have not tried it yet, but cannot wait to! Looks ah-mazing!!