How did that happen???
Only 2 more days of school for us.
Between the final weeks of art projects, Open House, tons of half days (which is not a good thing!), and then June dance rehearsals, recital, T-Ball games, the float and parade, and planning a vacation… well, not a whole lot of cooking going on over here.
Honestly, I’d be happy if we can make it to the end without Trevor ripping his one last pair of pants that are still in tact. 100 degrees? Sure, bring it! That means, he can wear shorts. Skin heals.
Thank goodness for eggs.
They restocked my pantry with some favorites. Score.
I decided to make a muffuletta sandwich. Sort of. A traditional style muffuletta sandwich consists of a special muffuletta sesame bread, which is round and somewhat flat, about 8-10 inches in diameter. It’s split horizontally and covered with layers of chopped marinated olives, mortadella, salami, and provolone. It originated among Italian immigrants in New Orleans, Louisiana and is usually sold whole. That’s one huge sandwich.
I changed mine up a bit, but I did let it sit in the refrigerator for a couple hours, which is optional, but also ideal so the juices of the ingredients can soak into the bread. It’s perfect for a picnic…or every night of the week when you’re simply overwhelmed with activities and don’t want to feed your kids cereal 3x a day.
Do you have a great sandwich idea? Do you think it’s worth $25,000? Because Mezzetta is giving you a chance to win that amount of cash if you can come up with something original and awesome for their Make That Sandwich contest. Even two people can win $1,000 for being a runner-up. Check out the official rules here. And click here to enter!
Prep time: 10 minutes
Refrigeration: 1 hour, optional
• 2 (7-inch) sub rolls
• 3 tablespoons mayonnaise
• 1 tablespoon Mezzetta Sundried Tomato & Basil Spread
• 20 thin slices salami, divided
• 4 thin slices provolone cheese, divided
• 6 ounce jar Mezzetta Grilled artichokes
• 1/2 cup Mezzetta roasted red bell peppers
Cut the bread in half, lengthwise. Pull out some of the interior from the top half.
In a small bowl, whisk together the mayo and sundried tomato spread. Slather the spread onto the bottom half of each bread slice. Layer the salami, provolone, artichokes, and bell peppers; cover with the top halves of bread. Press gently.
At this point you can either slice and serve the sandwich immediately, or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator for a few hours.