Manfreds Popey Olive Oil Sandwich Food

MANFRED'S POPEY & OLIVE OIL SANDWICH

Steps:

• To prepare the basil mayonnaise, combine ingredients, then spread on bread.
• Stack sliced tomatoes on each bottom slice of bread and top with sliced red onions.
• Thoroughly wash and dry freshly picked spinach. Lightly saute the spinach and garlic in olive oil until just half wilted. Season iwth kosher salt and ground black pepper to taste.
• Mound the spinach on top of sliced onions and tomato and top with Swiss cheese slices.
• Warm in a hot (350F) oven or under a broileruntil cheese starts to melt.
• Top with alfalfa sprouts, cover with top slice of bread and serve warm.

REAL N'AWLINS MUFFULETTA

Steps:

• To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
• To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.