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
- Stir together olives, olive oil, pimiento, carrots, celery, cauliflower, oregano and garlic. Cover and let rest in refrigerator for one day.
- Remove olive mixture from refrigerator. Gently stir in eggs until moistened.
- 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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THE CULINARY INSTITUTE OF AMERICA FEATURED RECIPE
