Andouille Muffuletta with Olive Salad
20
Minutes Prep Time
15
Minutes Cook Time
4
Servings
Chef Tony shows how to make a filling and savory Andouille Muffuletta sandwich. A sure-fire crowd pleasure to serve at home while you’re watching the Jags. Check out this latest Game Day Grub recipe/video.
INGREDIENTS
1 quart large pimento stuffed green olives, crushed and drained
1 cup pickled cauliflower, drained and sliced thin
½ (3.5 oz) jar capers
¼ stalk celery, bias slice thin
1 carrot, peeled and bias slice thin
2 tablespoons celery seed
2 tablespoons oregano, dried
6 garlic cloves, minced
¼ cup pepperoncini, drained
¼ lb. Kalamata olives
¼ cup cocktail onions, quartered
½ cup extra virgin olive oil
Ground black pepper
1 loaf ciabatta bread
1 lb. Andouille sausage
3 oz. provolone cheese, sliced thin
4 oz. mortadella, sliced thin
3 oz. mozzarella, sliced thin
INSTRUCTIONS
Olive salad should be made 24 hours before using. This gives flavors time to come together.
Add first 13 ingredients into a large mixing bowl. Stir well until all ingredients have been well combined. Cover and place in refrigerator.
Preheat grill to medium-high. Cut sausage in ½ and down the middle. Place sausage on grill, cook 5 minutes per side.
To construct sandwich, cut loaf of ciabatta in half along horizontal axis. Remove inside of bread. Place sausage on bottom half of ciabatta. Top with provolone, mortadella and mozzarella. Cover with olive salad and Cover with top of sandwich.
NOTES
All recipes are courtesy of Publix Aprons Cooking School.
Hosts
Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.
Dorian Scott, wife of Cedric Scott, Assistant Strength and Conditioning Coach for the Jaguars.
Holly Scelfo is the wife of Frank Scelfo, Senior Offensive Assistant for the Jaguars.
