So, I was lying awake in the middle of the night last night wondering how it is I always end up getting so behind on my blog. I really have no idea because it's not like I'm not on the computer during the day (in actuality I should probably step away from the computer more often, but that's a whole other can of worms) and it's not like it really takes a long time to do. So I'm hoping that starting this week I can stay more current on updating. I noticed I'm down one follower--maybe someone got annoyed that I keep forgetting to post. :(
Anyway, I'm going back a week for this recipe. I've made it before, so I'll just post the link, but I took pictures this time so I wanted to add those in. When we were in New Orleans a few weekends ago we had grand plans to swing by Central Grocery on our way to the airport and get a muffuletta sandwich to eat on the plane, only to find out the store is closed on Sunday. D'oh! We were pretty disappointed as that was one of the top places we were most excited about eating at while we were there. Strangely enough no where at the airport sold them, so the husband had a muffuletta hankering. Even though it broke my Pantry Challenge rule for the month, I told him I'd get everything to make it for our date night dinner that Friday. Let me just say that this is not a cheap sandwich to make. But, oh, is it ever so tasty!!!
The husband was kind of worried when he saw the pile of bread on the counter that I had pulled out from the loaf, but when I explained to him that we got more sandwich that way, he was all for it. Here's the olive salad in the bread:
All wrapped up and ready for the fridge!
I used one of my bigger cookbooks to weight it down. Then I didn't think that was enough so I tied twine around it to really press it down, but I didn't take a picture of my extreme measure.
Check out all the layers!!
In actuality, I think the amount of meat could be scaled back a bit, especially since I added ham onto it too. My olive salad only sat for about six hours, and I think I had the sandwich pressed for a little over two hours. It was tasty! The husband had the wedge that was left the next day for lunch, which I'm sure was even more fantastic as that would really give the juices from the olive salad time to soak into the bread. Just typing this out and looking at the pictures makes me want another one!!