Friday was our first garden swap of 2019. After literally months of being rained out, the skies cleared and the neighborhood came together on a perfect CA evening.  Stepping through the gate, however, you could swear you were in New Orleans, LA.  Hidden gardens surrounded by brick walls, twinkle lights, fountains, and hurricane cocktails on tap all set the stage.  Among many options, my neighbors offered up jambalaya, red beans, shrimp dip, and king cake as their contributions to the festivities. My contribution, a classic Muffuletta Sandwich.

Then there was the produce…. oh, the homegrown goodies! All that was left was to laissez les bons temps rouler!  (Or, let the good times roll, if you are in CA.) Thanks to KC & Helen for hosting at their beautiful home and the Floral Park Krewe for supporting the swap!

Muffuletta Sandwich

• Large ciabatta bread, sliced in half
• 1/4 c marinated green olives
• 1/4 c peppadew peppers
• 1/4 c giardiniera
• 1 garlic clove
• Red wine vinegar
• Olive oil
• 1/3 lb each mortadella, capicola, soppressata, and provolone
• Salt & pepper

In a food processor, finely chop olives, peppadew peppers, giardiniera, and garlic. Spread the mix on the bottom half of the ciabatta. Sprinkle with red wine vinegar & olive oil (about 2-3 Tbsp each). Sprinkle with salt & pepper.  Next, layer the meats and cheese in a even layer. Top with the other half of the bread and press firmly to combine flavors. Slice and serve.  Serves 6 people.