The traditional New Orleans muffaletta is magically transformed into a delicious
- 6 ounces green olives
- 6 ounces pitted Kalamata olives
- 2 cloves garlic, chopped
- 3 tablespoons capers, well-drained
- 1/4 cup olive oil
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1/4 cup minced parsley
Caper Cream Cheese
- 12 ounces softened cream cheese
- 1/3 cup sour cream
- 1 1/2 tablespoons capers, well-drained and minced
- Zest and juice of one lemon
- Freshly ground black pepper, to taste
- 12 large eggs
- 12 muffaletta bread rolls
- 12 slices provolone cheese
- 12 slices capicola
- 12 slices ham
- Olive Tapenade: Combine all ingredients in food processor and process to
a chunky paste. Taste for seasoning.
- Caper Cream Cheese: Place cream cheese, sour cream, capers, lemon zest and
juice and pepper in bowl. Beat with electric mixer until well blended. Cover
- Sandwich Assembly: For each sandwich, cook one large egg over medium heat
in spray-coated nonstick pan until whites are set and yolks begin to thicken,
but are not hard. Flip over and cook briefly on other side for additional firmness.
- Split muffaletta bread and cover bottom half with 2 tablespoons olive tapenade,
then top with one slice provolone, 2 slices capicola, 1 slice salami, a fried
egg and one slice of ham.
- Dress the top half of the bread with 2 tablespoons caper cream cheese and
press it down on top of the sandwich.
- Serve immediately.
Yield: 12 servings; 2 1/2 cups Olive Tapenade
Do not allow raw or cooked eggs to remain at room temperature for longer
than one hour (including preparation and service time).
Recipe and photo credit (used with permission):
American Egg Board
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