Muffaletta Remix
From icecreamuffin 13 years ago
- 25 minutes to make
- Serves 4
With Mardi Gras on the way, I felt a that a sandwich which originated in New Orleans was appropriate :) I call this recipe the "Muffaletta Remix" since I used focaccia bread instead of muffaletta bread, but tried to stay true to the rest of the traditional ingredients.
Ingredients
- 1 12-inch loaf focaccia bread shopping list
- 1 lb provolone shopping list
- 1/2 lb salami shopping list
- 1/2 lb mortadella shopping list
- 1/2 lb capicola shopping list
- 1/2 lb honey ham shopping list
for the olive spread
- 1 jar kalamata olives, drained & diced shopping list
- 1/3 head of cauliflower, diced shopping list
- 2 large carrots, peeled & diced shopping list
- 2 large celery stocks, diced shopping list
- 1/2 medium yellow onion, diced shopping list
- 1 large garlic clove, diced shopping list
- 3 tbsp red wine vinegar shopping list
- 1/8 cup olive oil shopping list
- 2 tbsp dried oregano shopping list
- leaves of a sprig of fresh thyme shopping list
- 1 tsp freshly ground black pepper shopping list
How to make it
for the olive spread
- Pulse everything in a food processor until you have a very fine consistency.
- Preheat oven to 450 degrees Fahrenheit.
- Cut focaccia in half horizontally, and line the bottom side with the provolone. Bake for 5-6 minutes on the top rack, or until melted.
- Layer the meat on top of the provolone.
- Slather the olive spread on the top half of the focaccia.
- Put the sandwich pieces together, and cut in half once long-ways, then three times width-ways, making 8 squares.
- Serve warm, enjoy!
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