Good morning here me will give you a recipe ham and swiss with muffaletta olive salad which is delicious The way preparing it is very easy. You just need to be careful to get results from ham and swiss with muffaletta olive salad which has aroma and taste that can evoke our tastes.

So that the result of ham and swiss with muffaletta olive salad, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare ham and swiss with muffaletta olive salad delicious as long as you know the tricks and how to make this dish can become treat very special.

Ingredients and seasonings required for prepare

1. Prepare 2 slices pumpernickel rye bread
2. Prepare 1 teaspoon dijon mustard
3. Take 1 tablespoon mayonnaise
4. Use 4 slices black forest ham divided
5. Prepare 3 tablespoons Muffaletta olive salad see my recipe
6. Prepare 2 slices swiss cheese

Combine green and black olives, olive oil, capers, red wine vinegar, shallot, garlic, oregano, salt, and pepper in a small bowl. Cut salami and deli ham so they fit onto the crackers. Spread cream cheese on the crackers, top with a piece of salami, a piece of ham, and a spoonful of the olive salad. The original Muffaletta Sandwich is not heated, but my husband likes his heated.

How to make:process Ham and Swiss with Muffaletta Olive Salad:

1. Mix the mustard with the mayonnaise and spread it out over the two slices of bread. Add 2 slices of ham per slice of bread. Add the salad on top of one side of the sandwich.
2. Add the cheese slices on top of the salad. Assemble the sandwich and serve. I hope you enjoy!!!
3. Done and ready to serve!

The muffaletta is one of New Orleans' most iconic and identifiable dishes. Made on large rounds of sesame bread and layered with olive salad, genoa salami, ham, mortadella, provolone and Swiss cheese, the muffaletta is clearly Italian in spirit and yet no such sandwich exists in Italy. Instead, it is the creation of Sicilian immigrants who arrived en masse to the Port of New Orleans from the. Replace 'top half' on each loaf and cut sandwich into quarters. Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

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