MUFFULETTA GRILLED CHEESE
This is my attempt to capture the essence of one of America's greatest sandwiches: the muffuletta from Central Grocery on Decatur Street in New Orleans. I mimic the oily richness of the bread with homemade focaccia, the brine of the olive salad with olives freshened with citrus zest, and the brightness of the giardiniera with pickled carrots. The richly spiced tasso ham speaks not only to the smokiness of the cured meats in the original but also reminds me of the Creole culture common in that part of the country. (If you cannot find tasso, other pork cured meats such as mortadella or salami can be substituted.) Finally, the melted mozzarella and provolone may be an improvement on an already perfect sandwich.
Provided by Eric Greenspan
Categories main-dish
Time 2h40m
Yield 4 sandwiches
Number Of Ingredients 23
Steps:
- To make the focaccia, in a bowl, stir together the flour, salt, sugar, yeast, and rosemary. Add the water and canola oil and, using a wooden spoon, stir until the dough comes together in a rough, shaggy ball. Lightly flour a work surface and turn the dough out onto it. Knead for about 15 minutes, until smooth and elastic, then shape it into a ball.
- Oil a large bowl with canola oil, transfer the dough to the bowl, turn the dough to coat evenly with the oil, cover the bowl with a damp kitchen towel, and let the dough rise in a warm spot for 20 minutes. Meanwhile, preheat the oven to 450 degrees F. Oil a 9 1/2- by 13-inch sheet pan with 1 tablespoon of the olive oil.
- Punch down the dough and transfer it to the prepared pan. Using your fingers, press the dough evenly over the bottom of the pan. Let rise in a warm spot for an additional 20 minutes. Brush the top with the remaining 1 tablespoon olive oil.
- Bake for about 15 minutes, until golden brown. Let cool completely in the pan on a wire rack, then cut into 4 even squares.
- To make the carrots, put the carrots in a heatproof bowl. In a small saucepan, combine the vinegar, salt, and sugar and bring to a boil over high heat, stirring to dissolve the salt and sugar. Pour over the carrots and let cool.
- To make the olives, in a small bowl, combine all of the ingredients and mix well.
- Split each focaccia square in half horizontally. Line up the 4 bottom halves, cut sides down, on a work surface. Top each half with 3 provolone slices, followed by one-fourth each of the olives, carrots, basil, tasso, and mozzarella. Close the sandwiches with the top halves of the focaccia squares, cut sides up.
- Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low and add 1 sandwich. Press down on the top of the sandwich with a spatula to flatten it so it cooks evenly, then cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
- Cut the sandwiches in half, plate, and serve.
MUFFULETTA
Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.
Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
MUFFULETTA GRILLED CHEESE RECIPE
A grilled cheese sandwich layered with sliced meats and olive salad.
Provided by J. Kenji López-Alt
Categories Lunch Sandwiches
Time 15m
Yield 1 sandwich
Number Of Ingredients 17
Steps:
- For the Olive Salad: Combine olives, capers, peppers, parsley, giardiniera, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch remain. Transfer to a bowl. Add vineger and olive oil and stir to combine. For best results, let olive salad rest overnight before continuing to step 2.
- For the Sandwich: Melt one third of butter in a large non-stick skillet over medium heat until foaming subsides. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes.
- Transfer to a cutting board toasted-side-up. Place one cheese slice on top of one slice of bread. Spread a layer of olive salad across bread with a spoon, then top with soppressata, mortadella, and capicola, followed by second cheese slice. Close sandwich, with both toasted sides facing inwards.
- Melt one more piece of butter in the skillet and reduce heat to medium low. Add sandwich and cook, swirling occasionally, until deep, even golden brown, about 5 minutes. Remove sandwich using a flexible metal spatula. Add the remaining butter. Return sandwich to skillet cooked-side up. Season with salt. Cook, swirling occasionally, until second side is deep, even golden brown and cheese is thoroughly melted, about 5 minutes. Serve immediately.
REAL N'AWLINS MUFFULETTA
These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.
Provided by jenn
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time P1DT40m
Yield 8
Number Of Ingredients 22
Steps:
- To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
- To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
- Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g
ITALIAN MUFFULETTA
I first made this hearty sandwich for my husband, friends and family who were helping to build our deck. It was a big hit, and I've made it several times since then. -Dana Schmitt, Ames, Iowa
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients; set aside., Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). , Spoon half of olive mixture over bottom half of bread. Layer with turkey, Swiss cheese, salami, provolone cheese, bologna and remaining olive mixture. Replace bread top. Cut into six wedges.
Nutrition Facts : Calories 542 calories, Fat 32g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 2078mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.
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