These Muffulettas put the emphasis on grilled chicken, with a rich Olive Spread over drizzled olive oil. They're enough to make any Cajun jump for joy.
1/2 cup roasted red peppers
1 1/2 cups bottled pickled vegetables, drained
1/4 cup pitted Kalamata olives, drained
1/2 cup pimento stuffed green olives, drained
1 jar (1/2 cup) artichoke hearts, drained
2 tablespoons capers
2 tablespoons parsley
1 clove garlic
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 tablespoon olive oil
4 chicken breast halves, boneless and skinless
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
4 pieces French sourdough bread, about 6 inches each, sliced lengthwise
2 tablespoons olive oil
4 slices Swiss cheese
4 slices provolone cheese
2 cups Olive Spread
In food processor, place Olive Spread ingredients: roasted red peppers,
pickled vegetables, Kalamata olives, green olives, artichoke hearts, capers,
parsley, garlic, Italian seasoning, black pepper and olive oil. Chop by pulsing
until consistency of cole slaw.
Marinate for at least 30 minutes at room temperature.
Prepare gas or charcoal grill, or preheat broiler.
Place chicken breast halves between two pieces of wax paper; pound gently
to 1/4 inch thickness. Brush each side of chicken with vegetable oil; season
with salt and pepper.
Grill or broil for 2 to 3 minutes per side, until cooked throughout.
Assemble sandwich by opening bread and drizzling each half with olive oil.
Spread 1/2 cup Olive Spread on bottom of each sandwich; top with grilled
chicken and one slice of Swiss and one slice provolone cheese.
Yield: 4 servings
Nutritional Information, Per Serving: 870 calories; 42 g fat; 14 g saturated
fat; 68 g carbohydrate
From the Culinary Institute of New Orleans, Louisiana.