It's been pretty warm here recently. And while we're nowhere near New Orleans, a no-cook muffaletta sandwich sounded like just the right thing tonight. On a loaf of ciabatta that had been split in half, I spread a mixture of ground olives, a little smoked paprika aioli, French jambon, muenster and mozzarella cheeses, and roasted red and yellow peppers. All of this was weighted down in the fridge for several hours, and then sliced up into several big, delicious wedges.
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