Laissez les bons temps rouler! Happy Mardi Gras, folks!
Truth be told, I stopped celebrating Mardi Gras years ago. Living within the “Mardi Gras” zone in Soulard, MO — home to the second largest Mardi Gras celebration in the United States — for five years will do that do a girl! But, even though I don’t party on Mardi Gras anymore, I still have a penchant for all foods New Orleans — especially the classic New Orleans muffaletta sandwich.
That classic muffaletta bread, filled with layers of thinly sliced salami, mortadella, and ham, slices of provolone cheese, and topped with the piece de resistance — tangy, crunchy, salty, and utterly delicious olive salad — the muffaletta is truly one of my favorite sandwiches ever.
Wanna know one of my other favorite things? Phyllo dough. Tender, flaky, buttery, doesn’t-matter-what-you-do-with-it … I love phyllo dough. Case in point … this. And these. Salivate, much? I thought so.
Now … imagine phyllo dough combined with all the goodness that is the muffaletta sandwich. Mind blown, right? Well, see for yourself.
This little recipe epihany came to me the other night, and it couldn’t be easier to make. Just take some mini phyllo shells, fill them with the classic muffaletta meat and cheese combo, bake for a few minutes, top with some olive salad, and voila … a perfect appetizer for any Mardi Gras party. Or a perfect appetizer to eat all by yourself on Mardi Gras. Not that I did that or anything. Nope, not me.
- 60 mini phyllo shells
- 2 ounces thinly sliced salami
- 2 ounces thinly sliced mortadella
- 2 ounces thinly sliced ham
- 4 ounces sliced provolone cheese
- 1/4 cup olive salad, finely chopped
1. Preheat oven to 350°F. Place phyllo shells on an ungreased baking sheet; set aside.
2. Stack salami, mortadella, and ham slices on top of one another; cut into thin strips, then dice into small, even pieces.
3. Stack cheese slices on top of one another; cut into thin strips, then dice into small, even pieces.
4. Mix meat and cheese together, then evenly stuff phyllo shells with meat and cheese mixture, Bake for 3 to 5 minutes until cheese is melted.
5. Remove from oven, evenly top with olive salad, and serve immediately.
NOTES: Need a great olive salad recipe? Try my New Orleans-style olive salad recipe. No olive salad on hand? Prepared giardiniera would be a great substitute.