MUFFULETTA SANDWICH (2)
List of Ingredients
MUFFULETTA SANDWICH (2)
1 loaf Muffuletta Bread
2 oz. salami, thinly sliced (Genoa preferred)
2 oz. Italian ham, thinly sliced (Cappicola preferred)
2 oz. Provolone cheese, thinly sliced
1 cup Olive Salad
(Olive Salad takes only fifteen minutes, using a food processor. It is scaled to use the standard 44 ounce jar of olives, which is also a handy place to store the finished product. It can be used it for lots of other things -- in tossed green salads and as a dressing in many sandwiches. Try it with diced ham in pita pockets! Olive salad does wonders for home made pizza... do this once, and you may never buy prepared pizza again!)
Cut bread in half crosswise. Spread each half with Olive Salad. Pile on several layers of salami, ham, and cheese. Press down slightly. Cut sandwich in quarters. Makes 1 to 4 servings, depending on the appetite!
Olive Salad
1 (44-oz) jar olives stuffed with pimentos, drained
3-1/2 tablespoons brine from olives
4 large garlic cloves, minced
1 ( 8 oz) jar marinated cocktail onions, drained
4 celery stalks, halved lengthwise, sliced thin
3 tablespoons capers, drained
1 tablespoon dried oregano
1 teaspoon black pepper
3 tablespoons red wine vinegar
1/3 cup olive oil
Drain olives, reserving 3-1/2 tablespoons brine. In a food processor, use pulse button to chop olives, a cup at a time, and place in large mixing bowl. Strain and chop cocktail onions in processor. Split celery stalks, use processor's slicing blade, and finish end pieces by hand. Mince garlic cloves. Drain capers. Add onions, celery, garlic, and capers to the large bowl.
In a small bowl, whisk reserved olive brine, oregano, pepper and vinegar until combined. Add olive oil in a slow, steady stream, whisking constantly. Pour dressing over salad; toss. Spoon into the empty olive jar, seal lid. Store in refrigerator. Makes about 6-1/2 cups.
Muffuletta Bread
You can't create a Muffuletta sandwich on sliced bread -- the Olive Salad is too juicy and will make a soggy mess. In a pinch, you can use French bread or sub loaf, not bad if you want to make bite size snacks for a party. But you MUST have authentic Muffuletta Bread to appreciate the full experience. If you don't live in New Orleans, where you can buy it at most any corner grocery, use this bread machine version -- it's easy!
1 cup water
1 tablespoon sugar
1-1/2 teaspoons salt
2 tablespoons vegetable shortening
3 cups bread flour
1 pkg. (1-1/4 teaspoons) active dry yeast
Sesame seeds
Place all ingredients except sesame seeds in the bread machine's pan. Use the dough setting. When finished, form into a one inch high circle on a lightly floured surface, and place on a lightly oiled foil square. Press sesame seeds into surface and brush with oil. Cover with damp paper towel and allow to rise. Place rack in center of oven. Preheat oven to 425F (22OC). Remove paper towel. Bake loaf on the foil square in center of preheated oven for 10 minutes. Reduce heat to 375F (190C) and bake for another 25 minutes. The loaf is done when it sounds hollow when tapped. Cool completely on a rack before slicing.
Recipe
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