NEW ORLEANS STYLE PO-BOY

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New Orleans Style Po-Boy image

Very good sandwich. It's important that you allow the olive mixture to chill for 8 hours to develop the flavors. This is a version of the muffaletta and is good hot or cold. Chilling time for the olive mix is not included in prep time.

Provided by breezermom

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups roasted red peppers, chopped
1 cup pimento-stuffed green olives, chopped
1 cup kalamata olive, pitted and chopped
1 cup olive oil
3 tablespoons fresh parsley, chopped
2 tablespoons white wine vinegar
2 tablespoons capers, drained
1 teaspoon juice from the caper jar
2 garlic cloves, minced
French bread
1/3 lb salami, sliced
1/3 lb mortadella, sliced
1/3 lb ham, sliced
1/3 lb provolone cheese, sliced
1/3 lb havarti cheese, sliced

Steps:

  • Mix the first 9 ingredients together. Cover, and chill for at least 8 hours.
  • Cut the French bread in half horizontally using a serrated or electric knife. Set the top of each loaf aside. Hollow out the bottom half of each loaf, leaving a 1/4 inch thick shell.
  • Spoon the olive mixture evenly into each shell. Layer the sliced meats and cheeses evenly over the olive mixture in each shell. Replace the top of each loaf.
  • To serve, cut each loaf crosswise into fourths.

*** Explore more New Orleans Style Po-Boy Recipes »

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