Muffaletta Poboys w/ Creole Olive Salad

Here is a sinfully delicious poboy that is easy to make and can be prepared after one quick trip to the grocery store. Although I adore traditional Muffalettas, these are so easy to make and don't require an elusive ingredient list. And my Creole Poboy Spread and homemade Creole Olive Salad, (recipes below) top them off perfectly. Cest bon, cher! Enjoy!

Cajun Muffaletta Poboys

1 loaf French bread
1/4 lb. deli ham, thinly sliced
1/4 lb. Genoa salami, thinly sliced
1/4 lb. each, Mozzarella and Provolone cheese, sliced
1 cup olive salad, with oil, (recipe below)
2 tbs.'s poboy spread, (recipe below)
Lettuce and sliced tomatoes




Split the loaf horizontally. Spread top half with Creole poboy spread. Spread bottom half with olive salad. Place meats and cheeses in layers,  on bottom half of bread. Top with shredded lettuce and tomatoes and other half of loaf. Cut in half and serve with a cold beer. Fab!

Marguerite's Creole Poboy Spread

1/2 cup light mayo

1/4 cup Creole or Dijon mustard

1 tbs. ketchup
1 tbs. pickle relish

1 tbs. horseradish

Few shakes salt

Few shakes Tabasco

Combine all ingredients and stir until well blended and chill for 30 minutes. Store any unused portion in an airtight container and store in fridge for up to 3 days.

Creole Olive Salad 

1 cup stuffed green olives
1 cup black olives
1/2 cup chopped tomatoes
2 cloves of garlic, sliced
1/4 cup pickled jalapenos
1 tbs. sliced green onions
1 tbs. chopped fresh parsley
1 tbs. capers
2 tsp.'s dried oregano
1 tsp. Cajun seasoning
3 tbs.'s red wine vinegar
1/2 cup Virgin olive oil 

Combine all ingredients except oil in a food processor and pulse until finely chopped and well blended. Place in an airtight container and pour oil over olive mixture and mix well. Let marinate at least overnight. Will keep in fridge for up to 1 week.

I'll be sharing these at ~
Show and Tell Friday @ My Romantic Home

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Hope that you all have a wonderful week!. Merci beaucoup for passing by!

Fried Green Tomato Poboys + Sweet Potato Fries + Cajun Boogie

The dog days of summer are upon us, here in Cajun country, and what could be better than a big sandwich, made with fresh garden veggies .  This is one of my favorite summer lunches and I also love to eat fried green tomatoes in a big salad, as well.  The inspiration for this delicious treat came from the June issue of Southern Living Magazine. I added a few more of my favorite veggies and my delicious poboy spread, and you could use whatever veggies that you might like or have on hand. This poboy is "out of this world" and pairs well with sweet potato fries, (recipe below), and a glass of homemade lemonade. Bon appetit!

Fried Green Tomato Poboy or Sandwich

First, you'll want to make my:

Creole Poboy Spread

1/2 cup mayo

1/4 cup creole or Dijon mustard

1 tbs. ketchup
1 tsp. pickle relish

1 tsp. horseradish

Few shakes salt

Few shakes Tabasco

Combine and stir until well blended and chill for 30 minutes. 

Next, assemble the following ingredients.

Romaine lettuce, chopped
1  large Creole Tomato, sliced

1 small red onion, sliced

Creole Poboy Spread

1 French baguette, cut into 3 six inch pieces

Then, fry the tomatoes.

Fried Green Tomatoes

3 green tomatoes, sliced into 1/2 inch slices

1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. or more, Cajun seasoning
2 tbs.'s fresh basil, chopped fine
2 eggs, beaten
1/2 cup buttermilk
1 cup flour
1 cup yellow or white cornmeal
Vegetable oil for frying

Mix salt and pepper together and sprinkle both sides of tomatoes. Stir together cornmeal, Cajun seasoning, and flour in a pie plate. Mix well.

In shallow bowl, beat eggs and whisk in buttermilk. Add the basil and dip tomatoes in buttermilk/egg mixture.. Dredge in cornmeal/flour mixture and repeat until all tomato slices are coated.

In a large heavy skillet, pour oil to a depth of 1 inch. On medium heat, fry tomatoes in batches for 3 minutes on each side. Drain on paper towels. 
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Spread each baguette with the Creole poboy spread. Arrange the lettuce on baguettes. Then top with 2 bacon slices, then with onion slices, then with avocado slices, then with the fried green tomatoes.  Makes 3 six inch poboys. Divine! Enjoy!

I'll be sharing these at Tasty Tuesdays, Whimsical Wednesdays,  Garden Variety Wednesdays , Full Plate Thursday , Foodie Friday,  Potluck Friday,  Fresh Food Friday, Saturday Nite Special,  Savory Sunday, and It's a Hodgepodge Friday.

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And here's a healthier version of fries that is so easy to make and so good, too! Fab!

Baked Sweet Potato Fries
 

3 large sweet potatoes, peeled and cut into slices

1 tbs. Cajun seasoning

Salt to taste

Cooking spray

Preheat oven to 350 degrees. Sprinkle both sides of the potato slices with salt and Cajun seasoning. Spray a large cookie sheet with cooking spray. Arrange sweet potato slices on large cookie sheet, so that they are not touching. Bake for 20 minutes, turning, half way through.

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Cajun Boogie

I've had a request for some more Cajun Boogie and here's a little clip that I took of one of my favorite bands, Wayne Toups and Zydecajun, rockin' the crowd at my favorite Lafayette festival, Festival Acadiens. Crank it up for this one, cher, and let the good times roll! 

Wayne Toups and Zydecajun

I'd like to extend a warm welcome and many thanks to all of my my new followers! I'll be around to visit ya'll soon. Hope everyone is having a fantastic week! Merci beaucoup for stopping by!