Andouille and Tasso Muffuletta
A heavy Cajun influence featuring spicy andouille sausage and smoked tasso ham slices.
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Ingredients
- 1 loaf Muffuletta bread loaf (or large round Italian bread)
- 8 ounces Andouille sausage, thinly sliced into rounds
- 6 ounces Tasso ham, shaved or very thinly sliced
- 4 ounces Genoa salami, thinly sliced
- 4 slices Provolone cheese, sliced
- 4 slices Swiss cheese, sliced
- 1 1/2 cups Creole olive salad (chopped olives, celery, carrots, oil)
- 2 tablespoons Creole mustard
- 2 cloves Garlic, minced
- 1/2 teaspoon Dried oregano
- 1 tablespoon Olive oil(optional)
Instructions
- 1
In a small skillet over medium heat, lightly brown the sliced andouille sausage for 3-4 minutes to render some fat and enhance the spice; set aside.
- 2
Slice the bread loaf in half horizontally and hollow out a small amount of the soft bread from the center of both halves to make room for the fillings.
- 3
Spread a generous layer of the Creole olive salad onto the bottom half of the bread, ensuring the oil soaks into the crumb.
- 4
Layer the browned andouille sausage rounds evenly over the olive salad, followed by the shaved tasso ham.
- 5
Add a layer of Genoa salami, then top with the slices of Provolone and Swiss cheese.
- 6
Spread the Creole mustard on the cut side of the top bread half and sprinkle with minced garlic and oregano.
- 7
Place the top half of the bread onto the sandwich and wrap the entire loaf tightly in plastic wrap or foil.
- 8
Let the sandwich sit at room temperature for at least an hour, or press with a heavy weight for 30 minutes, to allow the spicy oils to penetrate the bread before slicing into wedges.
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