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Kat's Muffaleta
2 jars salad olives, drained
6 oz. can chopped black olives
3 green onions, finely chopped
2 cloves garlic, crushed and minced
2 Tbsp olive oil
1 tsp herb de provence or equal mixture of dried oregano, basil, & thyme
2 tsp Cajun seasoning (Tony Chacere's, Lusianne, etc.)
Cracked black pepper
12 oz. assorted lunch meats, sliced
8 oz. smoked mozzarella, sliced
1 large sourdough bread round, appx. 9" dia. or Kat's
Muffaleta Bread BR75
In a medium bowl, combine first eight ingredients. Set aside at
room temperature at least one hour, stirring occasionally. Cut
sourdough bread in half horizontally and remove most of the inside,
reserving for bread crumbs later. Spoon 1/2 of the olive mixture
on the inside of the bottom bread half. Layer with sliced meats
and then with the sliced mozzarella. Top with remaining olive
mixture, drizzling remaining olive oil on the other bread half.
Preheat oven top 250 deg F. Cap with bread top and weigh down with
a large bowl of water sitting on an inverted dinner plate. Let
rest about 30 minutes or until sandwich is roughly 3" thick.
Cut muffaletta in quarters and place on baking sheet covered with
aluminum foil. Place in oven and bake until cheese melts, about
20 minutes.
Serve warm or wrap in foil and save for later. Tastes better when
made the day before.
# 2
cup chopped, pitted, brine-cured green olives
1 cup chopped, pitted, brine-cured black or purple olives
1/2 cup extra virgin olive oil
1/3 cup finely chopped fresh Italian parsley
1/2 cup chopped roasted red peppers (peeled & seeded)
2 mashed anchovie filets
1 tsp dried oregano
Juice of half lemon or to taste
Freshly ground black pepper to taste
1 round Italian bread loaf, approximately 8" in diameter Kat's
Muffaleta Bread BR75
2 cups shredded bitter greens (romaine, argula or curly endive)
1 1/2 cups chopped tomatoes
1/4 lb. sweet Italian salami
1/4 lb thinly sliced provolone or fontina cheese
1/4 lb spicy Italian hard salami
Stir together olives, oil, parsley, red peppers, anchovies, oregano,
lemon juice and pepper in mixing bowl. Cover and refrigerate
overnight. Cut bread horizontally and remove most of soft bread in
middle. Drain olive salad and brush both pieces of bread generously
with marinade (use it all). Place half of drained olives in one
hollow bread piece. Add layers of half of greens and tomatoes, then
sweet salami, cheese, hard salami, and remaining greens & tomatoes.
Finally heap remaining olive salad in hollow of top loaf. Gently
invert bread top on filled bottom. Press sides together, wrap
tightly in waxed paper or plastic wrap and place between two dinner
plates. Put in refrigerator and weight with 5 lb sack of rice,
flour or sugar. Let rest for at least 30 minutes or until ready to
serve. Cut into wedges and serve. Makes 4 to 6 servings.
How far
would Moses have gone if he had taken a poll in
Egypt
?
- Harry S. Truman