Muffuletta Sandwich
Serves 6 to 8
This New Orleans-inspired sandwich is similar to an Italian hero-style sandwich made with a variety of meats and cheese layered on a round loaf. But what makes it distinctively a muffuletta is the olive salad.
3/4 c. green olives, chopped
3/4 c. black olives, chopped
1 clove garlic, minced
1/3 c. chopped pimento
1/4 c. fresh parsley, chopped
3/4 t. dried oregano
1/4 t. pepper
1/3 c. plus 1 Tbsp. olive oil, divided
1 round loaf Italian bread
1/2 lb. sliced honey ham
1/2 lb. sliced turkey
1/4 lb. sliced Muenster cheese
Optional: mayonnaise-type salad dressing
8 to 10 pickle slices
Mix olives, garlic, pimento, herbs, pepper and the 1/3 c. oil in a small bowl; set aside.
Cut loaf of bread in half horizontally and hollow out the center. Brush cut side of bottom half with remaining oil; layer ham, turkey and cheese slices on top. spread salad dressing between the layers, if desired. Top with pickle slices.
Fill top half of bread loaf with the olive mixture; place bottom loaf on top and invert. Wrap tightly in plastic wrap and chill overnight. Let stand until loaf comes to room temperature; cut into wedges.
Serves 6 to 8
This New Orleans-inspired sandwich is similar to an Italian hero-style sandwich made with a variety of meats and cheese layered on a round loaf. But what makes it distinctively a muffuletta is the olive salad.
3/4 c. green olives, chopped
3/4 c. black olives, chopped
1 clove garlic, minced
1/3 c. chopped pimento
1/4 c. fresh parsley, chopped
3/4 t. dried oregano
1/4 t. pepper
1/3 c. plus 1 Tbsp. olive oil, divided
1 round loaf Italian bread
1/2 lb. sliced honey ham
1/2 lb. sliced turkey
1/4 lb. sliced Muenster cheese
Optional: mayonnaise-type salad dressing
8 to 10 pickle slices
Mix olives, garlic, pimento, herbs, pepper and the 1/3 c. oil in a small bowl; set aside.
Cut loaf of bread in half horizontally and hollow out the center. Brush cut side of bottom half with remaining oil; layer ham, turkey and cheese slices on top. spread salad dressing between the layers, if desired. Top with pickle slices.
Fill top half of bread loaf with the olive mixture; place bottom loaf on top and invert. Wrap tightly in plastic wrap and chill overnight. Let stand until loaf comes to room temperature; cut into wedges.
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