N'awlins Muffaletta Egg Salad

N'awlins Muffaletta Egg Salad

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 4 servings

Ingredients

  • 1/4 cup pimiento stuffed green olives, coarsely chopped
  • 2 tbsp. olive oil
  • 2 tbsp. pimiento, diced
  • 2 tbsp. carrots, diced
  • 2 tbsp. celery, diced
  • 2 tbsp. cauliflower, diced
  • 1 tsp. dried oregano
  • 1 tsp. garlic, minced
  • 8 large eggs, hard boiled, peeled and chopped
  • 4 oz. salami
  • 4 oz. provolone cheese
  • 2 oz. white Cheddar cheese
  • 4 oz. ham
  • 4 focaccia breads

Directions

  1. Stir together olives, olive oil, pimiento, carrots, celery, cauliflower, oregano and garlic. Cover and let rest in refrigerator for one day.
  2. Remove olive mixture from refrigerator. Gently stir in eggs until moistened.
  3. To assemble: Slice focaccia open and toast. On bottom half, place sliced meats and cheeses. Top with egg salad and cover with remaining bread.

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