This is a recipe that Lyn and I found in some magazine years and years ago, although it has been a little while since I made she brought it up after I told her what my Super Bowl game day recipe was going to be. This is a good one for a help yourself party or event.
We’ve Stuffed our version of this traditional New Orleans sandwich with deli thin slice smoked chicken and Monterey Jack Cheese combined with as Lyn and I call it a the sandwich with the corn salad.
- 1/3 cup minced fresh cilantro
- ¼ cup lime juice
- ¼ cup tomato sauce
- 2 Tbs. white wine vinegar
- 1 Tbs. grated lime zest
- 2 clove garlic minced
- 1 ¼ tsp. salt
- 1 tsp. ground cumin
- 1/8 tsp. cayenne pepper
- 6 Tbs. olive oil
- 2 yellow, red and or green pepper diced (nice to mix colors)
- 1 cup corn kernels
- 1 larger tomato diced
- 6 scallions chopped
- 2 jalapeno peppers, minced
- 1 round loaf crusty bread, 9” in diameter, 1 ¾ lbs
- 1 Lb. deli-sliced smoked chicken breast, divided into 3 equal piles (can use turkey if you want)
- 8 oz. Monterey Jack Cheese. Shredded about 2 cups divided into 3 equal piles
In a bowl mix the first 9 ingredients and then whisk in oil. Add the next 5 ingredients. Set aside
Slice top 1/3 from the bread and set the top aside.
Pull out center leaving ½” thick shell.
Spread 1/3 of pepper mixture on bottom, top with 1/3 of chicken and 1/3 of cheese.
Repeat layers with remaining pepper mixture, chicken and cheese.
Replace bread top
Warp with plastic wrap and refrigerate 8 hours. Server sliced in wedges
This takes about 25-30 minutes to prepare not counting the 8 hour frig time that is.
Use leftover bread from this sandwich to make croutons, bread crumbs or panzanella (Italian bread salad).
- Muffaletta (stevesacooking.com)