Cocktails & Canapes: New Orleans Classic Hurricane Cocktail and Portobello Muffaletta Sandwiches

Portobello Muffaletta Sandwiches

Olive Salad

• 2/3 cup pitted and finely-chopped green olives
• 2/3 cup pitted and finely chopped Kalamata olives
• 3 cloves garlic, minced
• 1 tablespoon capers, drained and rinsed
• 2 roasted red pepper, finely-chopped
• 1/2 cup finely-chopped fresh parsley leaves
• 1/2 cup finely-chopped artichoke hearts
• 1/2 teaspoon freshly-ground pepper
• 1/2 cup extra-virgin olive oil

In a medium bowl, combine all the ingredients and then allow the flavors to mingle for at least 1 hour prior to serving. Store, covered, in the refrigerator until ready to use.  

For the Sandwiches

• 4 portobello mushrooms
• 3 tablespoons olive oil
• Salt and pepper
• 16 mini cocktail rolls
• 4 oz. Mozzarella cheese, thinly sliced
• 4 oz. Provolone cheese, thinly sliced

Scrape the black ribs out of the portobellos and wipe the caps off with a damp paper towel. Heat a large skillet on medium high heat. When hot, add the oil and the portobellos and season with salt and pepper. Cook until the mushrooms are very soft, turning over once. Remove and let cool. Split the cocktail rolls and spread with equal amounts of the olive salad. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the portobellos. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place the tops on. Serve immediately or cover the sandwiches with plastic wrap and let stand in the refrigerator for  at least one hour, or over night. Alternately, these may be baked open-faced, cheese side up, in a 400-degree oven for 5-7 minutes, prior to serving. Serves 4 per person

Traditional Hurricane Recipe
2 oz. light rum
2 oz. dark rum
2 oz. passion fruit juice
1 oz. orange juice
½ oz. fresh lime juice
1 Tablespoon simple syrup
1 Tablespoon grenadine
Garnish: orange slice and cherry

Shake all ingredients in a cocktail shaker with ice and strain into a Hurricane glass filled with ice. Garnish with a cherry and an orange slice.

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