Muffuletta Sliders with Balsamic Basil Tomato Salad

Before we get to the recipe and picture, here's a quick muffuletta lesson from a nice Google search:

The muffuletta sandwich had its origins at Central Grocery, in the French Quarter of New Orleans.  A traditional muffuletta consists of one muffuletta loaf, split horizontally.  The loaf is then covered with a marinated olive salad, then layers of capicola, salami, mortadella, emmentaler, and provolone. The sandwich is sometimes heated through to soften the provolone.  The size of the muffuletta is enough to feed more than one person, and many stores sell quarter or half-muffulettas.

The olive salad consists primarily of olives, along with celery, cauliflower and carrot. The ingredients are combined, seasonings are added, covered in olive oil and allowed to combine for at least 24 hours.  Prepared olive salad for muffulettas can also be bought by the jar.

These recipes come from the October 2010 Issue of Louisiana Cookin'.  Perfect Alabama football halftime meal on this beautiful afternoon!

3 pounds ground chuck

salt and freshly ground black pepper, to taste

12 store bought slider mini-buns

12 slices provolone cheese, cut in quarters

1 bottle or jar of your favorite olive salad mix

Prepare a grill for indirect grilling.

In a medium bowl, season ground chuck with salt and pepper and form into 12 small patties.  Grill to desired doneness, turning once on each side, 4 minutes per side for medium.

Grill buns.  On bottom half of each bun, place a little olive salad, top with burger, followed by provolone cheese, more olive salad and then top half of bun.  Serve immediately.

Balsamic Basil Tomato Salad

6 tomatoes, thinly sliced

1 large red onion, julinned

1/4 cup fresh basil, chopped

1/2 cup balsamic vinegar

1/2 T. salt

1/2 T. freshly ground black pepper

Slice tomatoes and onion; add to zip lock bag.  Pour in vinegar, basil, salt and pepper.  Let marinate in bag while burgers are grilling.  Serve with the sliders.