This is one tasty sandwich, and it looks very yummy too:)
It's great if you especially prepare it for a lunch box. It will have a lot of time to marry the tastes as Emeril puts it:)
The original recipe also had a sourdough bread recipe, but I don't bake bread, so I skipped it. I just buy bread from the bakery or the market and that's good enough for me:)
I change the olive salad a little bit; I don't use the celery and skip the parsley completely. Instead I use cucumbers so that there is still the crunch that the celery would give. It also makes the salad taste fresh.
I also change the meats and the cheeses around depending on what I have handy at home.
MUFFULETTA SANDWICH ON SOURDOUGH BREAD
Ingredients:
1 large round sourdough bread loaf
3/4 to 1 cup Creole Olive Salad, recipe follows
4 ounces mortadella, thinly sliced
4 ounces cappocolo, culatello, or other cured Italian ham, thinly sliced
4 ounces mozzarella, thinly sliced
4 ounces provolone, or Fontina, thinly sliced
Pickled pepperoncini, garnish
Directions:
Slice the bread in half horizontally, and remove enough of the doughy insides to make room for the fillings. Spread about 1/4 cup of the olive salad and its oil on the bottom and top pieces of bread, spreading to saturate the bread with oil.
Alternately layer the bottom bread with the meat, cheese, and remaining olive salad to taste.
Cut into quarters and wrap tightly in butcher's paper or plastic wrap. Let sit for 30 minutes for the flavors to marry and the oil to soak into the bread. Unwrap and place on a large serving plate with the pepperoncini. Serve.
CREOLE OLIVE SALAD
Ingredients:
1/2 cup pitted brine-cured black olives, such as Nicoise, sliced
1/2 cup large (queen) pimiento-stuffed olives, sliced
1/4 cup extra-virgin olive oil
1 tablespoon minced shallots
1 tablespoon finely chopped celery
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper
Directions:
Combine all the ingredients in a medium mixing bowl and mix well.
It's great if you especially prepare it for a lunch box. It will have a lot of time to marry the tastes as Emeril puts it:)
The original recipe also had a sourdough bread recipe, but I don't bake bread, so I skipped it. I just buy bread from the bakery or the market and that's good enough for me:)
I change the olive salad a little bit; I don't use the celery and skip the parsley completely. Instead I use cucumbers so that there is still the crunch that the celery would give. It also makes the salad taste fresh.
I also change the meats and the cheeses around depending on what I have handy at home.
MUFFULETTA SANDWICH ON SOURDOUGH BREAD
Ingredients:
1 large round sourdough bread loaf
3/4 to 1 cup Creole Olive Salad, recipe follows
4 ounces mortadella, thinly sliced
4 ounces cappocolo, culatello, or other cured Italian ham, thinly sliced
4 ounces mozzarella, thinly sliced
4 ounces provolone, or Fontina, thinly sliced
Pickled pepperoncini, garnish
Directions:
Slice the bread in half horizontally, and remove enough of the doughy insides to make room for the fillings. Spread about 1/4 cup of the olive salad and its oil on the bottom and top pieces of bread, spreading to saturate the bread with oil.
Alternately layer the bottom bread with the meat, cheese, and remaining olive salad to taste.
Cut into quarters and wrap tightly in butcher's paper or plastic wrap. Let sit for 30 minutes for the flavors to marry and the oil to soak into the bread. Unwrap and place on a large serving plate with the pepperoncini. Serve.
CREOLE OLIVE SALAD
Ingredients:
1/2 cup pitted brine-cured black olives, such as Nicoise, sliced
1/2 cup large (queen) pimiento-stuffed olives, sliced
1/4 cup extra-virgin olive oil
1 tablespoon minced shallots
1 tablespoon finely chopped celery
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper
Directions:
Combine all the ingredients in a medium mixing bowl and mix well.
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