Behold! The Muffuletta In Quesadilla Form.
That famous Cajun Italian sub with a fresh twist
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Says author Ellen Brown: One of the reasons I love quesadillas is that there’s so little bread involved, and the toasted tortillas add a lovely crispiness to the sandwich. That’s certainly true of this quesadilla version of the Italian American cold cut and cheese sandwich. In this case, I’ve topped it with olive salad.
- Place the olives in a food processor fitted with a steel blade and pulse until finely chopped.
- Transfer the olives into a small mixing bowl and add the garlic, parsley, 1 tablespoon of the olive oil and the vinegar. Stir well and set aside.
- Preheat the oven to 150ºF and line a baking sheet with heavy-duty aluminum foil.
- Heat a 12-inch skillet over medium heat.
- Place 1 tortilla in the skillet and cook for 1 1/2 minutes, or until soft and puffed slightly at the edges.
- Flip the tortilla with tongs and cook for 1 to 2 minutes, or until browned and puffy. Repeat with the remaining tortillas.
- Layer 1 slice each of mortadella and ham, 2 slices of salami, and 1 slice of provolone on half of each tortilla.
- Top with one-sixth of the olive salad.
- Fold the tortillas over the filling and press them closed with the palm of your hand.
- Brush the tortillas on both sides with the remaining olive oil and sprinkle them lightly with salt.
- Return the skillet to the stove and heat it over medium-high heat.
- Add 2 of the quesadillas and toast them for 1 to 2 minutes, or until the bottoms are crispy and brown.
- Turn the tortillas gently, and toast the other side.
- Place the cooked quesadillas on the baking sheet and keep them warm in the oven while cooking the remaining 4 quesadillas.
- To serve, cut each quesadilla in half. The quesadillas can be assembled before cooking 1 day ahead and refrigerated, separated by layers of plastic wrap.
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