Saturday, July 17, 2010

Muffuletta sandwiches, from Gael

Muffuletta sandwiches, from Gael
Gael made these on July 17, 2011, from a recipe sent in by a reader to Vegetarian Times. Delicious and light! This recipe made way more olive salad than we could use in sandwiches, so we had a lot left over. You can easily spread it on crackers or bread.

6 ounce jar marinated artichoke hearts, drain, save liquid
1 chopped ripe tomato
1/2 c diced red onion (optional, I left out since Rob hates raw onion)
1/2 c roasted red pepper (jarred, can be hard to find but most stores have it)
1 small can chopped black olives
1 small jar green olives

Throw all ingredients in food processor, including liquid from artichoke hearts. Pulse till chopped fine.

Spread hummus (storebought or homemade) in a pita. Add relish. Can sprinkle wheat germ on hummus if you like the crunch.

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