All in the Details

July 25, 2012

By Chef Doug Kieley
We do a lot of box lunches with sandwiches for group meetings. This week, in fact, we’ll be treating aspiring lawyers to lunches as the Georgia Bar Exam is administered here.
I love good sandwiches and I confess that I love the chance to make something considered common, for which guests may have low expectations, and make it exquisite by adding unexpected details.
Green olives stuffed with pimentoOur New Orleans Muffaletta on Italian sesame bread comes with sliced salami, ham, hot capicolla with Swiss and Provolone cheeses. We top it with a delicious olive relish that we make fresh:

Rough chop with a knife :
• 1 qt stuffed queen olives

Chop in food processor:
• 1 green bell pepper
• 1 small red onion
• 3 cloves fresh garlic
• Leaves from 6 sprigs fresh oregano

Add 1/4 cup Worcestershire, 1/8 cup Crystal hot sauce, 1/2 cup red wine vinegar, 1 cup extra virgin olive oil.
Mix all ingredients and store in refrigerator. Best if left to set overnight.


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