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!