Makes 2 dozen pieces
There are many versions of an overstuffed Italian sandwich that were invented in the twentieth century as a way for delis to use up the ends of cold cuts and cheeses. The muffuletta, made on a round loaf of bread and topped with olive salad, hails from Central Grocery in the French Quarter of New Orleans.
Vegetable oil spray
1 cup pimiento-stuffed green olives
3 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
1 tablespoon white wine vinegar
6 (8-inch) flour tortillas
6 slices mortadella (about 4 ounces)
6 slices baked ham (about 4 ounces)
12 slices Genoa salami (about 4 ounces)
6 slices provolone cheese (about 4 ounces)
Preheat the oven to 450ºF. Cover a baking sheet with heavy-duty aluminum foil and coat the foil with vegetable oil spray.
In a food processor, chop the olives finely, using on-and-off pulsing. Transfer the olives to a small mixing bowl and add the garlic, parsley, olive oil, and vinegar. Stir well and set aside.
Wrap the tortillas in plastic wrap and microwave on high for 20 to 30 seconds, or until they are warm and pliable. Place the tortillas so that one half of each circle is on the baking sheet. Layer the mortadella, ham, salami, and cheese on the half of each tortilla resting on the baking sheet. Sprinkle 1 heaping tablespoon of the olive topping over the filling. Fold the blank side of the tortillas over the filling and press them closed with the palm of your hand or a spatula.
Arrange the quesadillas so they are evenly spaced on the baking sheet. Spray the tops of the tortillas with vegetable oil spray.
Bake the quesadillas in the center of the oven for 5 minutes. Turn them with a spatula, Return them to the oven for 5 minutes, or until browned. Allow them to sit for 3 minutes, then cut each into 4 wedges and serve.
Note: The quesadillas can be assembled 1 day before cooking. Refrigerate them separated by layers of plastic wrap.
Makes 4 cups
This easy vegetarian spread has all the tantalizing flavors of traditional Southwestern food, and it’s a snap to make since it uses canned beans. Serve it with tortilla chips or crudité for scooping.
⅓ cup olive oil
1 small red onion, chopped
3 garlic cloves, minced
2 (15-ounce) cans black beans, drained and rinsed
½ cup sour cream
¼ cup freshly squeezed lime juice
1 tablespoon chopped fresh oregano leaves
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon hot red pepper sauce, or more to taste
½ cup chopped pimientos
¼ cup chopped fresh cilantro
Salt
Heat the oil in a skillet over medium heat. Add the onion and garlic and cook, stirring frequently, for 3 minutes, or until the onion is translucent. Scrape the mixture into a mixing bowl and set aside.
Combine the beans, sour cream, lime juice, oregano, coriander, cumin, and hot red pepper sauce in a food processor, and purée until smooth. Scrape the mixture into the mixing bowl with the vegetables. Stir in the pimientos and cilantro and season with salt to taste. Refrigerate until well chilled.
Note: The spread can be made 4 days in advance and refrigerated, tightly covered.