The French Quarter is getting ready for the Super Bowl, and this is the first time the game will be played in New Orleans since before Katrina. In honor of New Orleans, Kevin Timmons from Nick and Jake's shows people how to make a New Orleans-style Super Bowl dish for parties - muffuletta.
15 inch French Loaf, cut in half horizontally
3 Cups Olive Salad
1 Layer thinly sliced Mozzarella
1 Layer thinly sliced Cured Italian Ham, Cappocolo
1 Layer thinly sliced Genoa Salami
1 Layer thinly sliced Mortadella
1 Layer thinly sliced Pepperoni
1 Layer thinly sliced Provolone or Fontina
Spread the cut sides of each half of bread with equal amounts of the Olive Salad. Arrange the Mozzarella over the Olive Salad on the bottom piece of bread and top with Salami, Cappocolo, Mortadella and Pepperoni. Arrange the Provolone on the top piece of bread, completely covering the Olive Salad, and place on top of the bottom half to make the sandwich.
Tightly wrap the sandwich in aluminum foil and bake until the sandwich is heated through and the cheeses have melted. To serve, unwrap the sandwich and slice into portions.
1 quart large pimento-stuffed large green olives, drained and slightly chopped
1 1/2 cups Greek black olives, drained and pitted
1 1/2 cups extra virgin olive oil
1 1/2 cups vegetable oil
1 cup pickled cucumber, roughly chopped
1/4 bunch celery, sliced
2 medium carrots, peeled and thinly sliced
1 cup pepperoncini, drained and coarsely diced
1/3 cup cocktail onions
1/4 cup capers
8 garlic cloves, minced
1 1/2 t Italian Seasonings
3/4 t crushed red pepper flakes
1/4 t freshly ground black pepper
1/4 t celery seeds
Combine all ingredients in a nonreactive bowl and mix well. Place in refrigerator. Salad should be prepared 24 hours in advance and improves with age, can keep up to two months in the refrigerator.
1 oz Southern Comfort
1 oz Dark Rum
1 oz Light Rum
2 oz Orange Juice
2 oz Pineapple Juice
Combine and Shake over Ice
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