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Cajun Muffaletta Poboys Recipe

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This recipe for Cajun Muffaletta Poboys is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 loaf French bread
1/4 lb. deli ham, thinly sliced
1/4 lb. Genoa salami, thinly sliced
1/4 lb. each, Mozzarella and Provolone cheese, sliced
1 cup olive salad, with oil, (recipe below)
2 tablespoons poboy spread (recipe below)
Lettuce and sliced tomatoes

Directions:
Directions:
Poboy:
Split the loaf horizontally. Spread top half with Creole poboy spread. Spread bottom half with olive salad. Place meats and cheeses in layers on bottom half of bread. Top with shredded lettuce and tomatoes on other half of loaf. Cut in half and serve with a cold beer (or beverage of choice).

Marguerite's Creole Poboy Spread:
1/2 cup light mayo
1/4 cup Creole or Dijon mustard
1 tablespoon ketchup
1 tablespoon pickle relish
1 tablespoon horseradish
Few shakes of salt
Few shakes of Tabasco
Combine all ingredients and stir until well blended and chill for 30 minutes. Store any unused portion in an airtight container and store in fridge for up to 3 days.

Creole Olive Salad:
1 cup stuff green olives
1 cup black olives
1/2 cup chopped tomatoes
2 cloves of garlic, sliced
1/4 cup pickled jalapenos
1 tablespoon sliced green onions
1 tablespoon chopped fresh parsley
1 tablespoon capers
1 teaspoons dried oregano
1 teaspoon Cajun seasoning
3 tablespoons red wine vinegar
1/2 cup virgin olive oil
Combine all ingredients except oil in a food processor and pulse until finely chopped and well blended. Place in an airtight container and pour oil over olive mixture and mix well. Let marinate at least overnight. Will keep in fridge for up to 1 week.

 

 

 

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