It’s a week of summer firsts around here and Wednesday marked the first Summer of Jazz concert in the park. The music series is celebrating its 25th year, but due to troubled financial times; it may be the festival’s final season, so not a show is to be missed this summer.
This is a bring your own dinner affair, unless you want to eat fast food pizza, so I must share my version of muffuletta with anyone who needs easy, make ahead, gourmet picnic fare. Muffuletta is a layered sandwich of cold cuts, cheese and an olive salad that is all neatly encapsulated in a crusty round loaf of bread. A Sicilian immigrant named Salvatore Lupo is credited with inventing it 1906. The recipe is a doctored up version from an old Better Homes & Gardens recipe.
Now sit back, relax and enjoy the music. The concert featured Regina Carter’s Reverse Thread Band. Click here to listen to her vibrant African-influenced violin tunes.
Photo Credit: Glenwood Springs Summer of Jazz
1 large round loaf of bread
2 kinds of lunch meats like roast beef & salami
Kalamata olives (I buy the pitted kind)
Sun dried tomatoes
Roasted red bell peppers
- Slice off the top third of the bread and scoop out the soft insides from the “bowl” and the “lid.”
- Using a spoon or spatula smear pesto on the interior and lid of bread.
- Place a layer of meat (either one), then cheese, roasted peppers, more cheese, more meat (the other one), red onion, lettuce, and tomato slices.
- Drizzle with a little balsamic vinegar.
- Add artichokes and olives.
- Cover with lid and press down to compress ingredients. Add more if you feel like there’s room.
- wrap sandwich tightly and completely in plastic wrap. Refrigerate.
- Bring along a cutting board and serrated knife. Cut into serving size wedges and eat at room temperature.