po-boy - new orleans-style
These sandwiches are a great crowd-pleaser served as an appetizer or as a lunch sandwich. Prep time does not include chill time for olive mixture.
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prep time
20 Min
cook time
method
No-Cook or Other
yield
8 serving(s)
Ingredients
- 1 1/2 cups red bell pepper, coarsely chopped
- 1 cup olives, pimento-stuffed
- 1/2 cup ripe (black) olives
- 1 cup olive oil (or less to suit your taste)
- 3 tablespoons fresh parlsey, chopped
- 2 tablespoons white wine vinegar
- 2 cloves garlic, pressed
- 2 1 lb. loaves french bread
- 1/3 pound salami, sliced
- 1/3 pound mortadella, sliced
- 1/3 pound provolone cheese, sliced
- 1/3 pound havarti cheese, sliced
How To Make po-boy - new orleans-style
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Step 1Add the first 7 ingredients (bell pepper through garlic) in the bowl of a food processor. Pulse until finely chopped. Transfer mixture to a covered bowl and refrigerate at least 8 hours or overnight.
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Step 2To prepare sandwiches, slice french bread horizontally using a serrated knife. On the bottom of each loaf, hollow out - leaving a 1/4 inch thick shell. Spoon olive mixture into the cavity of each bottom half.
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Step 3Divide meats and cheese in half and layer the sliced meat/cheese over the olive mixture in each shell. Top with the top halves of the bread.
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Step 4When ready to serve, cut each loaf crosswise into fourths (smaller if using as an appetizer).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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