Chicken Muffuletta with Spicy Olive Relish Mayonnaise
- Yield: 8 servings
Ingredients
Spicy Olive Relish Mayonnaise:
2 roasted red peppers (from a jar), drained
1/2 or 1 jalapeno chile, chopped (depending on how spicy you like)
2 cloves garlic, finely chopped
1/2 cup Hellmann's mayonnaise
3/4 cup prepared olive relish
1/4 cup coarsely chopped fresh flat leaf parsley
2 tablespoons red or white wine vinegar
Muffuletta:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and freshly ground black pepper
16 1/4-inch thick slices provolone cheese
1 large round loaf of bread, sliced in half crosswise
Spicy olive relish
Spicy Olive Relish Mayonnaise
Aluminum foil
2 bricks or a cast iron pan and a few heavy cans.
Directions
- Spicy Olive Relish Mayonnaise:
- Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
- Muffuletta:
- 1. Heat the grill to high or the grill pan over high heat.
- 2. Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias.
- 3. Spread some of the mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
- 4. Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.