Hot Muffaletta Sandwich
Source of Recipe
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List of Ingredients
4 soft French rolls
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
4-6 cloves garlic, finely chopped
3-4 teaspoons capers, drained
2-3 pinches dried oregano, crushed
1/2 cup diced roasted red peppers
4 mild pickled peppers, sliced
1/2 red onion or other mild onion, thinly sliced
1/2 cup pimento stuffed olives, sliced
1 large tomato, thinly sliced
4 ounces dry salami, thinly sliced
4 ounces thinly sliced Westphalian ham or black forest ham or smoked turkey or mortadella
8 ounces thinly sliced provolone cheese
olive oil, for brushing
Recipe
Open the rolls and pull out a bit of their fluffy insides.
Sprinkle each cut side with olive oil and vinegar, then with garlic, capers and oregano.
Layer one side of each roll with red pepper, pickled peppers, onion, olives, tomato, salami, ham and finally the cheese.
Replace roll tops, close up tightly and press together well to help seal.
Heat a heavy nonstick skillet over medium-high heat and lightly brush the outside of each roll with olive oil.
Place 2 sandwiches at a time in the hot pan.
Press the sandwiches with a wide spatula several times, turning once or twice, until the bread is crisp and the cheese is melted.
The sandwiches also can be pressed by placing a heavy skillet on top during grilling.
(If the bread is browning too quickly, reduce heat to medium.) Cook sandwiches until golden brown on one side, then turn and brown the second side.
Sandwiches are ready when crisply golden and the cheese has oozed a bit and crisped in places.
Cut into halves and eat right away.
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