Serves 1
Directions
- 1Prepare the Kalamata olive sauce by blending all ingredients together until smooth, then place in the refrigerator.
- 2Dice the tomato, slice the onion, and shred the cabbage.
- 3Add the diced tomato, sliced onion, and shredded cabbage to a bowl with banana peppers and pickled vegetables.
- 4Pour about 1/4 cup of the Kalamata olive sauce onto the cabbage mixture and toss well to combine, then set aside.
- 5Slice all of the deli meat and grate the mozzarella cheese.
- 6Heat up a nonstick surface, such as a crepe maker, to medium heat.
- 7Spread out freshly grated Parmesan cheese evenly across the entire nonstick surface.
- 8Top the Parmesan with a flour tortilla.
- 9Sprinkle with mozzarella cheese and the sliced deli meats (salami, mortadella, pepper ham).
- 10Let it cook for 4 to 5 minutes until the tortilla and the cheese start to brown.
- 11Fold the quesadilla in half and continue cooking, flipping occasionally until crispy.
- 12Once the crust is crispy and golden, pull it off the heat.
- 13Open up the quesadilla and fill it with the cabbage mixture.
- 14Close the quesadilla up and cut it into four even pieces.
- 15Serve with extra Kalamata olive dipping sauce on the side.
- 16For a low-carb option, combine the sliced deli meat, cabbage, tomato, onion, banana peppers, and giardiniera in a bowl.
- 17Add Kalamata olive sauce to the low-carb mixture and toss to combine, creating a hoagie slaw.
Ingredients
- 2 oz salami
- 2 oz mortadella
- 2 oz pepper ham
- 0.75 cup shredded mozzarella
- 3 tbsp grated Parmesan
- 1 inch flour tortilla
- 3 cups shredded cabbage
- 1 Roma tomato diced
- 0.25 cup banana peppers
- 0.25 cup giardiniera
- 0.5 red onion thinly sliced
- 1 cup light mayo or regular
- 3 tbsp red wine vinegar
- 1 tbsp hoagie spread
- 2 tbsp grated Parmesan
- 1 tsp Italian seasoning
- 3 cloves garlic
- 12 Kalamata olives
- salt
- pepper
Equipment
crepe makerknifegraterbowltongsblenderspatula
Tips
- For a low-carb option, ditch the tortilla and make a hoagie slaw with all the ingredients.
- Use thinly sliced cabbage instead of traditional iceberg lettuce for better texture.
- Serve with extra Kalamata olive dipping sauce on the side.
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