I have never had a Muffaletta Sandwich. I have seen them being made on various cooking shows but I have never had one.
I have made a really great olive and red pepper salad. This salad is great for bruschetta and to serve with crackers. I also had it for breakfast with cream cheese and a bagel. YUM!!!
I was thinking about making a sandwich for the Council on Aging Cooking class and immediately Muffaletta Wraps jumped into my head. Why not? Instead of using a large round loaf of bread for the sandwich, how about a wrap. It could work…and it does work! In fact, it is delicious. Here’s the recipe and here is the What’s Linda Cooking Segment where I made the wraps. Enjoy!
- 10 tortilla wraps
- 10 slices of smoked ham
- 10 slices of salami
- 10 slice of provolone cheese
- 1 cup green olives with pimentos
- 1 cup pitted black olives
- 1 small jar of roasted peppers
- 1 small bunch of parsley or 1tbs. dried
- 4 garlic cloves, minced
- Olive oil
Make an olive salad: Chop the olives and peppers. Mix in with the parsley, garlic and olive oil. Set aside.
Assemble the wraps. Place one wrap on cutting board. Top with a slice each of ham, salami and provolone cheese. Top with a small scoop of olive salad. Tuck in sides and roll up to wrap. Repeat with the remaining 9 tortillas. Put onto a platter and for best flavor refrigerate for at least 2 hours. To serve, cut wraps in half and serve with a green salad.
Makes 10 wraps