Julia Rutland

English Muffulettas

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Preparation info

  • 4

    Servings; WPS = 10 oz .
    • Difficulty

      Easy

Appears in
The Campfire Foodie Cookbook: Simple Camping Recipes with Gourmet Appeal
The Campfire Foodie Cookbook

By Julia Rutland

Published 2017

  • About

These new orleans specialties are typically prepared as an extra-large, whole sandwich; however, when camping or picnicking, individual ones are easier to pack and eat. Toasting the muffins keeps the bread from getting soggy. Wrap in aluminum foil and reheat on a grill or campfire.

Ingredients

  • 4 English muffins, toasted
  • Creole or Dijon mustard
  • Mayonnaise
  • 4 slices

Method

Prep at Home

Prepare Olive Salad; store in an airtight container in the refrigerator up to 1 week.

Toast English muffins until light golden brown.

Spread bottom halves with mustard and mayonnaise. Layer cheese and meats evenly on each bottom half, and top each with 2 to 3 tablespoons Olive Salad. Add top halves of muffins, and wrap each sand