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Prep 25min
Total1hr25min
Servings4
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Ingredients
Olive Salad
1/4
cup chopped pimiento-stuffed olives
1/4
cup chopped kalamata or ripe olives
1/4
cup sliced hot pickled okra (from 16-oz jar)
1
tablespoon chopped fresh parsley
1
tablespoon olive or vegetable oil
1/4
teaspoon dried oregano leaves, crumbled
1/8
teaspoon pepper
1
small clove garlic, finely chopped
Sandwiches
1
can (15 to 16 oz) black-eyed peas, drained, rinsed
1/4
cup water
1
teaspoon red pepper sauce
4
large kaiser rolls, split
4
slices (1 oz each) provolone cheese
4
slices tomato
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Steps
1
In small bowl, mix salad ingredients. Cover; refrigerate at least 1 hour to blend flavors.
2
In blender or food processor, place peas, water and pepper sauce. Cover; blend or process until smooth.
3
Cut 1/2-inch slice from top of each roll; set aside. Remove soft bread from inside of each roll to within 1/2 inch of edge; reserve bread trimmings for another use.
4
Spread about 1/4 cup pea mixture in each roll. Top pea mixture in each with cheese slice, tomato slice and scant 2 tablespoons salad. Spoon remaining pea mixture and salad evenly into each. Cover with tops of rolls.
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In 1906, the Central Grocery in New Orleans created the muffuletta, a wonderful specialty sandwich. It combines meats and cheeses, but it's the olive salad that makes it unique. Our vegetarian version keeps the olive salad but replaces the meat with a spicy, mashed black-eyed pea mixture.
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