Super Bowl Recipes

Bobby Flay's 

Muffaletta

(as seen on the www.foodnetwork.com)

~ 1 cup mayonaise

~ 1/4 cup sherry vinegar

~ 2 T dijon mustard

~ 1 T  honey

~ 1 red onion, diced

~ 2 cups (each) picholine & cerignola olives, coarsely chopped  (found out Whole Foods & Bristol Farms)

~ 1 cup piquillo peppers, roughly chopped

~ 1 bunch flat - leaf parsley, roughly chopped

~ 1/4 cup  oregano leaves

~  kosher salt

~ freshly ground pepper

~ 1 muffaletta or small round Italian laaf

~ 2 oz each, thinly sliced Genoa salami, hot soppresata, Salchico de vic and other dry salami & serrano ham

~ 2 oz thinly sliced manchego cheese

1.  Whisk together the mayonaise, vinegar, mustard and honey in a large bowl.  Add the onion, olives, peppers, parsley and oregano; toss, and season to taste with salt & pepper.

2.  Slice the bread in half and pull some of the interior from the top half.  Spread some of the olive salad on each half.  You will probably have some salad left; it holds well in the refrigerator.

3.  Layer the meat and cheese on the bottom half, alternating layers of meat with thin layers of cheese.  Cover with the top half and press gently, slice and serve.

[8 servings]