Best 4 Olive And Jarlsberg Salad Sandwich Recipes
Indulge in a culinary delight with the Olive and Jarlsberg Salad Sandwich, a harmonious blend of flavors and textures. This delectable sandwich features a rustic baguette sliced in half, toasted to perfection, and generously spread with a flavorful basil-infused mayonnaise. Crisp lettuce leaves add a refreshing crunch, while succulent tomatoes and thinly sliced red onion contribute their vibrant colors and tangy flavors. The star of the show is the combination of salty, nutty Jarlsberg cheese and succulent black olives, which complement each other perfectly.
As a bonus, the article also includes two additional sandwich recipes to tantalize your taste buds. The Mediterranean Veggie Sandwich bursts with the vibrant flavors of the Mediterranean, featuring roasted red peppers, sun-dried tomatoes, Kalamata olives, and a creamy feta spread, all nestled between two slices of toasted focaccia bread. If you prefer a classic combination, the Ham and Swiss Sandwich is a timeless delight, featuring thinly sliced ham, melted Swiss cheese, and a tangy honey mustard sauce, all sandwiched between two slices of soft white bread.
REAL N'AWLINS MUFFULETTA
These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.
Provided by jenn
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time P1DT40m
Yield 8
Number Of Ingredients 22
Steps:
- To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
- To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. 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.
Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g
OLIVE AND JARLSBERG SALAD SANDWICH
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two 1/2-inch-thick shells. In a bowl stir together the olives, the Jarlsberg, the artichoke hearts, the red peppers, the parsley, the capers, the oil, and salt and pepper to taste and spoon the mixture into the bottom bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press the sandwich together firmly, re-forming the loaf. Wrap the sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated knife cut it carefully into 4 wedges. (The sandwich may be made 1 day in advance and kept wrapped and chilled).
EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY
This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there's no reason not to use the filling for a conventional sandwich.
Provided by David Tanis
Categories snack, finger foods, sandwiches, appetizer
Time 20m
Yield 12 open-face sandwiches
Number Of Ingredients 11
Steps:
- Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
- Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
- Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.
OLIVE SANDWICH SPREAD
"This recipe was given to me by my mother many years ago," says Dorothy Warren of Toulon, Illinois. "It's tasty and unique."
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine all the ingredients. Spread on crackers or bread.
Nutrition Facts :
Tips:
- For the best flavor, use fresh, ripe tomatoes and cucumbers.
- If you don't have any fresh herbs on hand, you can use 1/4 teaspoon of dried oregano or basil instead.
- If you're using a different type of bread, such as sourdough or whole wheat, adjust the toasting time as needed.
- For a vegetarian sandwich, omit the prosciutto and add an extra slice of Jarlsberg cheese.
- Serve the sandwiches immediately or wrap them in plastic wrap and refrigerate for later.
Conclusion:
The Olive and Jarlsberg Salad Sandwich is a delicious and easy-to-make sandwich that is perfect for lunch or dinner. It's packed with flavor from the fresh vegetables, salty prosciutto, and creamy Jarlsberg cheese. Plus, it's a great way to use up leftover chicken or turkey. So next time you're looking for a quick and tasty meal, give this sandwich a try!
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