Passport & Plate - The Mighty Muffuletta
USA | Sunday, March 1, 2015 | 4 photos
Ingredients
Italian style roll / loaf (to hold the mountain of tastiness!)
1.5 cup luke warm water
2 t dry yeast
1 T sugar
2.5 c plain flour
2 c bread / strong flour
1 T salt
2 T olive oil
Egg wash / sesame seeds for top
Filling
10-14 slices salami
10-14 slices mortadella
10-14 slices ham
10-14 slices provolone cheese
10-14 slices mozzarella
Extra virgin olive oil
Salt and pepper to taste
A generous helping of olive mix :)
Magic Olive Mix (makes about 2-3 jars - keeps for weeks!)
3/4 c green stuffed olives
1/4 c kalamata olives, pitted
1/4 c giardiniera (Italian pickled veggies) , drained
3-4 pickled onions, drained
2-4 pickled / fresh chillies, drained (optional) I like fresh habeneros when I can get them
2 T capers, rinsed
Clove of garlic, peeled
1t dried oregano
2 t lemon juice
2 T extra virgin olive oil
Fresh black pepper - good couple of grinds
How to prepare this recipeBread
Can make by hand old school which is fab if I have time - otherwise into the bread maker she goes...
Once bread maker has done it's magic, form into a round roll - about 20-25cm and about 3cm-ish high on a tray (lined with ovenproof paper)
Sprinkle with sesame seeds, cover and let rise until double in size
Egg wash and pop in preheated oven -about 200c for 10-15 mins then 180c for 20-30 mins until smelling and sounding spot on when the bottom is tapped! Cool on a rack.
Of course and can buy individual rolls or a big loaf if you don't have the time / inclination to make the bread...
Magic Olive Mix
Pulse everything together, except oil, in 1 second blitzes, until mixed, chopped but still a little chunky - shouldn't be a paste but a chunky mix! Stir through olive oil and pop in jars, in the fridge, until ready to use.
To prepare:
Split bread / roll in half, lightly brush with olive oil (optional)
Cover bottom of roll with slices of mozzarella, then provolone, then salami, mortadella and ham.
Cover meat and cheese stack with lashings of olive mix - more is never enough :)
Pop the lid on and wrap tightly in alfoil and warm in the oven for 15 mins. Can eat fresh at room temp if preferred - they are both tasty!
Cut into quarters ( if 1 big sandwich) and serve with lots of serviettes :)
The story behind this recipeThis is a classic New Orleans staple - hearty, cheap and delicious :)
I met my now hubby there for the first time, in 1998! We met online earlier that year and as I was travelling to the USA with my mum (for my 21st birthday), it was the perfect opportunity to meet in person!
He flew from Dallas and met my mum and I in New Orleans for 3 days and it was the first time I met him in person and the first time I'd seen or tasted anything quite like this sandwich!
Of course there were so many other tasty goodies to try, such as crawdads, po boys and jambalaya but this is something I make annually at home and it is just a winner on so many levels :) I always have to make extra of the olive mix for my mum and one of my good friends - she has it on / in just about everything!!
The smell, taste and tang, brings back fabulous memories from over 15 years ago which is what cooking is all about - creating memories and feeding those you love! I've been back to New Orleans 3 times since our original visit and the muffulettas there are just as good as ever!
