- Spicy Olive Relish Mayonnaise
- 2 roasted red peppers (from a jar), drained
- 1/2 or 1 jalapeno chile, chopped (depending on how spicy you like)
- 2 cloves garlic, finely chopped
- 1/2 cup Hellmann’s mayonnaise
- 3/4 cup prepared olive relish
- 1/4 cup coarsely chopped fresh flat leaf parsley
- 2 tablespoons red or white wine vinegar
- Muffuletta
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 16 1/4-inch thick slices provolone cheese
- 1 large round loaf of bread, sliced in half crosswise
- Spicy olive relish
- Spicy Olive Relish Mayonnaise
- Aluminum foil
- 2 bricks or a cast iron pan and a few heavy cans
- Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
- Heat the grill to high or the grill pan over high heat.
- Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias.
- Spread some of the mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
- Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.