Olive Salad Sandwich Spread (Muffaletta-Style)

This is a traditional New Orleans muffaletta-style sandwich spread recipe that was sent to us by one of our readers (from Idaho!). It can be used for all kinds of sandwiches other than muffalettas. If you have never tried this, you are in for a real treat!

It is super easy to make and can be stored for up to one month.

The traditional muffaletta sandwich has layers of Genoa salami, provolone cheese, cooked ham and sliced mortadella cheese. Kaiser or other round, seeded rolls (from 4-7 inches in diameter) are the traditional breads used.

This recipe makes from 12-14 cups.

Ingredients:

6 cloves garlic, peeled & chopped
1 green bell pepper, quartered
1 red bell pepper, quartered
5 celery stalks, cut in half
1 1/2 lb mushrooms
4 10 oz jars pimiento stuffed olives (about 10 cups, drained)
2 cups vegetable oil
2 cups white vinegar
2 Tbs black pepper
2 Tbs lemon pepper
2 Tbs garlic powder
2 Tbs onion power
2 Tbs sugar
1 cup (1 medium) onion, chopped

1. In the bowl of a food processor place garlic, red & green bell peppers, celery, mushrooms, and olives. Combine with short pulses until coarsely chopped (this can be done in batches).

2. Cook the seasonings: In a 2-qt saucepan, combine oil, vinegar and remainder of spices except the onion. Bring mixture to a boil and add onions. Remove from heat and let cool.

3. Combine all ingredients. cover and refrigerate overnight. Store, refrigerated, for up to 1 month.

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