Muffaletta Pinwheels – The Muffalaetta has become a very famous sandwich and for good reason. Salvatore Lupo of Central Grocery in New Orleans is credited with inventing the muffaletta sandwich. Apparently he needed a way to use up the olives left at the bottom of a barrel.
- one teaspoon olive oil
- one teaspoon red wine vinegar
- 1/2 cup chopped green olives
- 1/2 cup chopped black olives
- 1/3 cup chopped roasted red peppers
- 1/4 cup finely chopped red onion
- 1/2 teaspoon dried oregano
- two (8-ounce) packages cream cheese, softened
- five large flour tortillas
- 1/4 teaspoon garlic powder
- 1/2 pound thinly sliced deli ham
- 1/2 pound thinly sliced genoa salami
- 1/2 pound thinly sliced mortadella
- 1/3 pound sliced provolone cheese
- whole kalamata olives, optional
- Combine all olive salad ingredients together in a bowl. Refrigerate until needed.
- Using a hand-held mixer, beat cream cheese and garlic powder until fluffy and smooth.
- Spread tortillas with cream cheese, dividing it evenly between the 5 tortillas.
- Spread a layer of olive salad on each tortilla and top with layers of ham, salami, mortadella, and provolone, dividing each ingredient evenly between the tortillas.
- Roll each tortilla up tightly and wrap in plastic wrap or foil. Refrigerate for at least 2 hours (overnight is fine).
- Slice each tortilla roll. Top with an olive and toothpick if desired.