Recreate this quintessential New Orleans sandwich for your next beach visit or picnic
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Healthy |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 530 |
| Fat | 36.9g |
| Saturates | 16.5g |
| Protein | 32.9g |
| Carbs | 16.2g |
| Sugars | 0.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
For the olive salad, mix 150g pitted and chopped green olives, 1 finely chopped small red onion, 1 finely diced small celery stick, 2 tbsp drained and rinsed capers, 1 finely grated garlic clove, 2 tbsp spinneysFOOD Mediterranean extra virgin olive oil and 1 tbsp red grape vinegar together and leave to marinate for 30 minutes.
2
Cut the sourdough or ciabatta loaf in half horizontally and layer up with alternating layers of sliced mozzarella, pastrami, Emmental cheese slices and the sliced smoked or cured meat of your choice.
3
Spread the olive salad over and replace the top.
4
Wrap tightly in foil then weigh down for an hour. Slice the loaf to serve.
