Cajun Muffulettas

Looking for Cajun cuisine dinner idea? Then check out these sandwiches made with mixture of olive salad and peas – perfect for a dinner.

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Prep Time 25 min
Total Time 1 hr 25 min
Servings 4

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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Directions

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.

EXPERT TIPS

Expert Tips

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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