po-boy - new orleans-style
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These sandwiches are a great crowd-pleaser served as an appetizer or as a lunch sandwich. Prep time does not include chill time for olive mixture.
yield
8 serving(s)
prep time
20 Min
method
No-Cook or Other
Ingredients For po-boy - new orleans-style
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1 1/2 cred bell pepper, coarsely chopped
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1 colives, pimento-stuffed
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1/2 cripe (black) olives
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1 colive oil (or less to suit your taste)
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3 Tbspfresh parlsey, chopped
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2 Tbspwhite wine vinegar
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2 clovegarlic, pressed
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21 lb. loaves french bread
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1/3 lbsalami, sliced
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1/3 lbmortadella, sliced
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1/3 lbprovolone cheese, sliced
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1/3 lbhavarti cheese, sliced
How To Make po-boy - new orleans-style
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1Add the first 7 ingredients (bell pepper through garlic) in the bowl of a food processor. Pulse until finely chopped. Transfer mixture to a covered bowl and refrigerate at least 8 hours or overnight.
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2To prepare sandwiches, slice french bread horizontally using a serrated knife. On the bottom of each loaf, hollow out - leaving a 1/4 inch thick shell. Spoon olive mixture into the cavity of each bottom half.
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3Divide meats and cheese in half and layer the sliced meat/cheese over the olive mixture in each shell. Top with the top halves of the bread.
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4When ready to serve, cut each loaf crosswise into fourths (smaller if using as an appetizer).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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