Olive-y, gooey, fabulously delicious!
I was unfamiliar with the word “muffaletta” a mere five months ago. I was sitting at a table in Jason’s Deli, probably munching on a spinach veggie wrap (my favorite!), when I spotted a photo of a scrumptious-looking sandwich. Layered in between the bread were olives, cheese and layers of sliced meat. Yum!
The next time I was there, I ordered one of those delicious sandwiches all for myself. Actually, I ordered a quarter of one because the whole sandwiches are enormous. It was olive-y and gooey and fabulous!
Since then, I have been extra aware of my newly-learned word, muffaletta. I saw a recipe for muffaletta dip as I flipped through a magazine a few weeks ago and knew that it had to be made soon. Like the sandwich, it was olive-y and gooey and fabulous!
Serve over salami, atop a square of toasted Focaccia bread.