CHICKEN MUFFULETTA WITH SPICY OLIVE RELISH MAYONNAISE
This is from Bobby Flay and Hellman's but I added some missing ingredients, quantity and instructions from the written one. You can use any heavy object to weigh the sandwich down such as books or heavy pan.
Provided by Rinshinomori
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For Spicy Olive Relish Mayonnaise:.
- Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
- For Muffuletta.
- Heat the grill to high or the grill pan over high heat.
- Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into ΒΌ-inch thick slices on the bias.
- Slice bread in half horizontally and remove some of the bread from the bottom half leaving the rim intact. Spread some of the spicy olive relish mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
- Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.
- Cut in half vertically and cut into wedges for easy handling and eating.
Nutrition Facts : Calories 565.3, Fat 26.2, SaturatedFat 11.5, Cholesterol 76.7, Sodium 1339.6, Carbohydrate 49.8, Fiber 2.2, Sugar 9.2, Protein 33.5
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