OSO Sweet’s The Big Easy
Perfect for the easygoing atmosphere of a bowl game,
this giant sandwich is the OSO Sweet version of the
muffaletta, a tradition in the Italian groceries of New
Orleans. Substitute other cold cuts, if you like.
1 cup green olives, preferably Italian, pitted and chopped
1 cup chopped sun-dried tomatoes
(packed in olive oil, drained)
11/2 tablespoons capers
3 cloves garlic, finely chopped
11 tablespoon chopped fresh oregano ( 1 teaspoon dried)
1/2 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar or other red wine vinegar
2 tablespoons olive oil
11 large, round loaf Italian bread, about 7 inches in diameter
1 OSO Sweet onion, thinly sliced, separated into rings
1/4 pound thinly sliced mozzarella
1/4 pound thinly sliced salami
1/4 pound thinly sliced ham
1/4 pound thinly sliced provolone
1/4 pound thinly sliced mortadella
1. Mix the olives and the next 6 ingredients; stir in oil. Store,
tightly covered, in the refrigerator at least 12 hours to marry
flavors. Olive mixture can be made up to a week ahead.
2. Cut the bread in half horizontally; remove bread from inside
crust (discard or save for bread crumbs) to form a thick shell.
3. Spread half the reserved olive mixture (with liquid) on the
bottom half, then half the onion rings. Next, layer the cheeses
and cold cuts in the order listed. Top with remaining onion
slices, remaining olive mixture and top half of bread.
4. Sandwich can be made up to 6 hours ahead. Wrap tightly
and store in the refrigerator. Return to room temperature
before serving. Cut into 6 wedges. Makes 6 servings.
Frito-Lay Scoops! Fiesta
No matter what the score, everyone will have the scoop
on the game with this tasty snack.
1/2 pound ground beef
1/2 pound sausage
1 large onion, chopped
1 9-ounce can refried beans
1 11-ounce jar Tostitos Restaurant-Style Mild Salsa
3 cups ( 12 ounces) shredded Cheddar cheese
9 green onions, chopped
1 cup sliced ripe olives
1 8-ounce carton sour cream
1 avocado, peeled, pitted and sliced
Fritos Scoops! Corn Chips
1. Preheat oven to 350°F.
2. Cook ground beef, sausage and onion in a large skillet
until meat is browned, stirring to crumble meat. Drain well.
3. Spread refried beans in a 9-inch pie plate; layer on the
meat mixture and salsa; top with shredded cheese.
4. Bake uncovered for 15 minutes, or until cheese melts
and mixture is thoroughly heated. Remove from oven.
5. Sprinkle green onions and ripe olives evenly over mixture.
Top with sour cream and avocado slices. Serve warm with
corn chips.
