Muffaletta Roll-Up

I was glued to Martha Stewart this week because she was featuring “Lunch Week”. Now that I have been home full time, I’ve been caught in a rut of making quesadilla’s everyday (my favorite). So Martha, the resourceful woman she is, featured different restaurateurs on her show to share some of their favorite sandwiches etc from their menus. When I saw Sean Rembold of Brooklyn's Marlow and Sons put together his muffaletta Panini with olive salad….I was totally hooked.

First of all, I love Italian food. Second, I love Italian subs. Strangely though, in spite of all that, the furthest I have gone at home to making an Italian sandwich was to throw salami on a piece of bread with some cheese. I know, despicable really.

So looking at this recipe I was quite amused because it was all lunch meats I have never even heard of. Ordinarily, I may have looked at something like this and been scared off, but the fact that it was paired with the olive salad (I’m absolutely mad about olives) made me run out to the store that afternoon to gather all the ingredients.

I altered the olive salad recipe, just because that is what I do. I didn’t make it into a Panini because I was taking the sandwich with me while I was on the go so I put it in a spinach lavash. It’s the perfect little sandwich….and certainly better than my boring old salami sandwiches and quesadillas!

Muffaletta Panini
Recipe from Sean Rembold of Brooklyn's Marlow and Sons

Olive Salad (Recipe to follow)
2 lavash pitas
4 ounces sliced mortadella
2 1/2 ounces sliced hot sopressata
2 ounces sliced finocchiona salami
2 ounces sliced coppa
4 ounces sliced provolone or fontina cheese
1/4 pound arugula, preferably wild
1 tablespoon extra-virgin olive oil
Coarse salt

Directions:
Spread olive salad over cut sides of bread.
Layer the sandwhich with desired amount of meat and cheese, top with arugula and olive salad. Drizzle with olive oil. Roll up in a lavash pita or put on desired kind of bread.


OLIVE SALAD

Ingredients:
¼ cup kalamata olives, pitted and chopped
3/4 pound green olives, chopped
3 tablespoons chopped pickled red peppers
Juice of 1/2 lemon
1/3 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
3 tablespoon sliced fresh flat-leaf parsley
2 tablespoons fresh oregano, sliced
1 tablespoon picked fresh thyme
Hot sauce, such as Tabasco
Coarse salt and freshly ground pepper

Directions:
In a medium-size bowl, mix together both olives, anchovies, red pepper, and lemon juice. In a small bowl, whisk together oil and vinegar. Pour over olive mixture and add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using.

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