Best Spicy Olive Relish Recipes

CHICKEN MUFFULETTA WITH SPICY OLIVE RELISH MAYONNAISE

Chicken Muffuletta with Spicy Olive Relish Mayonnaise image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 18

Ingredients

Spicy Olive Relish Mayonnaise:
2 roasted red peppers (from a jar), drained
1/2 or 1 jalapeno chile, chopped (depending on how spicy you like)
2 cloves garlic, finely chopped
1/2 cup Hellmann's mayonnaise
3/4 cup prepared olive relish
1/4 cup coarsely chopped fresh flat leaf parsley
2 tablespoons red or white wine vinegar
Muffuletta:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and freshly ground black pepper
16 1/4-inch thick slices provolone cheese
1 large round loaf of bread, sliced in half crosswise
Spicy olive relish
Spicy Olive Relish Mayonnaise
Aluminum foil
2 bricks or a cast iron pan and a few heavy cans.

Steps:

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.
Muffuletta:
1. Heat the grill to high or the grill pan over high heat.
2. 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 1/4-inch thick slices on the bias.
3. Spread some of the 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.
4. 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.

SPICY OLIVE RELISH

Spicy Olive Relish image

Wanted a hot dog with a different tate. Found these items in the refrigerater. you can also delete the mustard and add olive oil. goes well on toasted bagel bites and garlic bread.

Provided by Taste of Home

Time 10m

Yield 2 cups.

Number Of Ingredients 4

Ingredients

1 jar (16 ounces) pickled hot cherry peppers, drained
1 jar (7 ounces) pimiento-stuffed olives, drained
1 small onion, quartered
1 tablespoon yellow mustard

Steps:

Place peppers, olives and onion in a food processor; cover and process until finely chopped. Transfer to a bowl; stir in mustard.

Nutrition Facts : Calories 36 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 542mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

CHICKEN MUFFULETTA WITH SPICY OLIVE RELISH MAYONNAISE

Chicken Muffuletta With Spicy Olive Relish Mayonnaise image

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

Ingredients

2 roasted red peppers, drained (from a jar)
1/2 jalapeno chile, chopped (depending on how spicy you like)
1 -2 tablespoon red wine vinegar
2 garlic cloves, finely chopped
1/2 cup mayonnaise
3/4 cup prepared olive relish (black and green olives, chopped)
1/4 cup flat leaf parsley, coarsely chopped
4 boneless skinless chicken breasts
2 tablespoons olive oil
salt & freshly ground black pepper
16 slices provolone cheese (1/4 inch thick)
2 cups arugula
1 large round loaf Italian bread, sliced in half crosswise
3/4 cup spicy olive relish (black and green olives, chopped)
spicy olive relish mayonnaise (from above)

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 ¼-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