Hoagie Spread I made a couple years ago, the main difference being the Bruschetta didn't call for mayo or any kind of binder. And um, don't forget to toast your bread folks...
My thoughts on ingredients: You'll need ham and provolone, I suggest a prettier Imported Ham. Every recipe I see calls for "salami", I used Genoa Salami. Add green olives, some type of pickled peppers, oregano and olive oil and I think anything else from here on out works. Possibilities: giardiniera, pepperoncini, hot pepper rings, capers, black olives, grated Parmesan, red bell pepper, jalapenos, pickled jalapenos, and celery (it's good and crunchy, go ahead and add it in:@). What's missing? Onion, leave it out.
I didn't want to make a huge batch so I asked for 1/4" slice of each meat and cheese at the deli (I used about half of the ham, it's so much bigger than the salami and cheese) diced them into 1/4" (or a little smaller) cubes, then just added what seemed like a good amount of everything else.
Mufflaetta Bruschetta- adapted from Ms. enPlace
1/4 lb ham, thickly sliced
1/4 lb salami, thickly sliced
1/4 lb provolone cheese, thickly sliced
1 C chopped green olives
1/2 C giardiniera mix-I used a few mild banana pepper rings, diced
1 Tblsp capers-didn't have these
1 tsp dried oregano-or to taste
Splash of juice from olives-I used olive oil
2 loaves French bread
Also added celery and some fresh jalapeno because I forgot to get a red pepper
- Small dice the meats and provolone, chop up the olives and peppers/giardiniera (and anything else you add). Mix all together with oregano to taste and a drizzle of olive juice or oil. Add a little mayo if desired to help hold it together. Serve on toasted French bread.
Have a happy day:@)