Tuesday, November 4, 2014
Muffuletta Sandwich for a Fall Picnic
THE BLUE RIDGE PARKWAY is scenic highway which runs from the boundary between The Great Smoky Mountains National Park and the Cherokee Indian Reservation in North Carolina to The Shenandoah National Park in Virginia.
The Parkway is a product of the New Deal's efforts to provide jobs to the unemployed during the Great Depression of the 1930's. Construction began in September, 1935, took 52 years to complete, and runs for 469 miles.
The Blue Ridge Parkway is my favorite part of living where we do. While driving the parkway, you encounter 26 mostly hand dug tunnels which were designed to reduce excessive landscape scarring. They are so beautiful! You will encounter old farmsteads, an old grist mill, hiking trails, waterfalls, scenic overlooks to park and take in the beauty. You might see a bear, fox, coyote, skunk or another animal. What you will not see are power lines, traffic lights, billboards, or any other sign of commercialism. It is a two-lane highway and the speed limit is never more than 45 mph.
Lucky for us, there is an entrance to the Parkway just about 5 miles from our home. We have taken a few drives in the past couple of weeks to enjoy the glorious fall colors. This has been an especially brilliant fall.
I am not equipped to photograph the sweeping and breath-takingly beautiful mountain vistas, but I recently packed a picnic and shot some photos around a picnic area where we lunched. It was a glorious day. The skies were brilliant blue with fluffy white clouds floating about. The air was crisp but quite warm in the sun.
I made Muffuletta sandwiches because they are delicious and travel well.
1 round loaf Italian bread
1/4 pound each thinly sliced:
1 jar Giadeniera, chopped
1 1/2 cups pimiento stuffed olives, chopped
3 - 4 cloves garlic, crushed
1 Tbsp. chopped fresh oregano
1/2 tsp. crushed red pepper flakes
Freshly ground black pepper, to taste
1/4 to 1/2 cup olive oil
Combine the olive salad ingredients and stir well. Cover and refrigerate for several hours. Stir well again before applying to the sandwich.
Cut the bread in half around the horizon. Tear away some of the fluffy interior to hollow out the bread a bit. (Save to use for bread crumbs later).
Generously spread olive salad on each half of the sandwich. Layer the meats and cheese. Close the sandwich and press down. Wrap tightly and refrigerate until later or serve right away, cut into wedges.
Leftover sandwich wedges and leftover olive salad keep well.