Behold! The Muffuletta In Quesadilla Form.

  1. Place the olives in a food processor fitted with a steel blade and pulse until finely chopped.
  2. Transfer the olives into a small mixing bowl and add the garlic, parsley, 1 tablespoon of the olive oil and the vinegar.
  3. Stir well and set aside.
  4. Preheat the oven to 150 degrees F and line a baking sheet with heavy-duty aluminum foil.
  5. Heat a 12-inch skillet over medium heat.
  6. Place 1 tortilla in the skillet and cook for 1 1/2 minutes, or until soft and puffed slightly at the edges.
  7. Flip the tortilla with tongs and cook for 1 to 2 minutes, or until browned and puffy.
  8. Repeat with the remaining tortillas.
  9. Layer 1 slice each of mortadella and ham, 2 slices of salami, and 1 slice of provolone on half of each tortilla.
  10. Top with one-sixth of the olive salad.
  11. Fold the tortillas over the filling and press them closed with the palm of your hand.
  12. Brush the tortillas on both sides with the remaining olive oil and sprinkle them lightly with salt.
  13. Return the skillet to the stove and heat it over medium-high heat.
  14. Add 2 of the quesadillas and toast them for 1 to 2 minutes, or until the bottoms are crispy and brown.
  15. Turn the tortillas gently, and toast the other side.
  16. Place the cooked quesadillas on the baking sheet and keep them warm in the oven while cooking the remaining 4 quesadillas.
  17. To serve, cut each quesadilla in half.
  18. The quesadillas can be assembled before cooking 1 day ahead and refrigerated, separated by layers of plastic wrap.

green olives, garlic, parsley, olive oil, white wine vinegar, flour tortillas, mortadella, ham, salami, provolone cheese, salt

Taken from www.foodrepublic.com/recipes/behold-the-muffuletta-in-quesadilla-form/ (may not work)

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