MUFFULETTA GRILLED CHEESE
This is my attempt to capture the essence of one of America's greatest sandwiches: the muffuletta from Central Grocery on Decatur Street in New Orleans. I mimic the oily richness of the bread with homemade focaccia, the brine of the olive salad with olives freshened with citrus zest, and the brightness of the giardiniera with pickled carrots. The richly spiced tasso ham speaks not only to the smokiness of the cured meats in the original but also reminds me of the Creole culture common in that part of the country. (If you cannot find tasso, other pork cured meats such as mortadella or salami can be substituted.) Finally, the melted mozzarella and provolone may be an improvement on an already perfect sandwich.
Provided by Eric Greenspan
Categories main-dish
Time 2h40m
Yield 4 sandwiches
Number Of Ingredients 23
Steps:
- To make the focaccia, in a bowl, stir together the flour, salt, sugar, yeast, and rosemary. Add the water and canola oil and, using a wooden spoon, stir until the dough comes together in a rough, shaggy ball. Lightly flour a work surface and turn the dough out onto it. Knead for about 15 minutes, until smooth and elastic, then shape it into a ball.
- Oil a large bowl with canola oil, transfer the dough to the bowl, turn the dough to coat evenly with the oil, cover the bowl with a damp kitchen towel, and let the dough rise in a warm spot for 20 minutes. Meanwhile, preheat the oven to 450 degrees F. Oil a 9 1/2- by 13-inch sheet pan with 1 tablespoon of the olive oil.
- Punch down the dough and transfer it to the prepared pan. Using your fingers, press the dough evenly over the bottom of the pan. Let rise in a warm spot for an additional 20 minutes. Brush the top with the remaining 1 tablespoon olive oil.
- Bake for about 15 minutes, until golden brown. Let cool completely in the pan on a wire rack, then cut into 4 even squares.
- To make the carrots, put the carrots in a heatproof bowl. In a small saucepan, combine the vinegar, salt, and sugar and bring to a boil over high heat, stirring to dissolve the salt and sugar. Pour over the carrots and let cool.
- To make the olives, in a small bowl, combine all of the ingredients and mix well.
- Split each focaccia square in half horizontally. Line up the 4 bottom halves, cut sides down, on a work surface. Top each half with 3 provolone slices, followed by one-fourth each of the olives, carrots, basil, tasso, and mozzarella. Close the sandwiches with the top halves of the focaccia squares, cut sides up.
- Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low and add 1 sandwich. Press down on the top of the sandwich with a spatula to flatten it so it cooks evenly, then cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
- Cut the sandwiches in half, plate, and serve.
GRILLED VEGETABLE MUFFULETTA
A recipe from Rachael Ray from the issue of June-July 2008. Posted for ZWT4 Italy. For the portobello, it's not written to slice it. But I guess after it's grilled, we can slice it.
Provided by Boomette
Categories Lunch/Snacks
Time 21m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a grill or grill pan to medium-heat. Lightly brush the eggplant, zucchini, bell pepper, portobello (read the description, maybe you have to slice it after it's grilled) and red onion with 1/4 cup of olive oil. Season with salt and pepper. Cover and grill, turning once, until charred, about 6 minutes.
- Using a food processor, puree the spinach, pine nuts and parmigiano-reggiano; season with salt and pepper. With the machine one, drizzle in the remaining 1/4 cup of olive oil. Transfer the pesto to a bowl. Rinse the food processor.
- Using the food processor, pulse the giardiniera and olives into a coarse relish.
- Slice the top quarter off the bread and scoop out the insides. Spread half the pesto on the inside of the bread, layer with half of the grilled vegetables, then spoon the remaining pesto on top. Fill the bread with the remaining vegetables and top with the provolone. Spread the inside of the bread top with the vegetable relish and set into place. Press down firmly, then cut into wedges.
Nutrition Facts : Calories 564.5, Fat 49.2, SaturatedFat 11.9, Cholesterol 29.3, Sodium 782, Carbohydrate 17.9, Fiber 7.7, Sugar 7.8, Protein 18.1
MUFFALETTA SALAD
Steps:
- In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flakes, pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with plastic wrap, place into refrigerator and let marinate for 2 to 4 hours.
- Add orzo to marinated vegetables, toss, then add feta and toss again.
- Serve in lettuce cups and top with tomatoes.
GRILLED RATATOUILLE MUFFALETTA
Easily made in advance, this New Orleans-inspired vegetarian muffaletta is perfect for a crowd.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes.
- Meanwhile, in a food processor, pulse olives, pepperoncini, and parsley until very finely chopped. Transfer to a small bowl and stir in mayonnaise.
- Heat a grill or grill pan to medium. Clean and lightly oil hot grill. Toss eggplant, tomatoes, and zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.
- Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini, and tomatoes. Serve immediately or wrap in plastic and refrigerate for up to 4 hours.
Nutrition Facts : Calories 511 g, Fat 23 g, Fiber 7 g, Protein 11 g, SaturatedFat 2 g
MUFFULETTA
Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.
Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
GRILLED VEGETABLE MUFFULETTA
This show-stopping sandwich is perfect for brunch entertaining! Colorful vegetables are brushed with a roasted garlic spread, grilled to perfection and layered in a hollowed-out loaf of sourdough bread.
Provided by southern chef in lo
Categories Vegetable
Time 32m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Place garlic in ovenproof dish. Spray garlic with cooking spray. Cover with foil; bake 30 to 35 minutes or until garlic is very soft and golden brown.
- Place garlic, vinegar, lemon juice, olive oil and black pepper in food processor; cover and process, using on-off pulses, until smooth. Set aside. Slice top from bread loaf. Hollow out loaf, leaving 1/2-inch-thick shell. (Reserve bread for another use, if desired.).
- Spray cold grid of grill with cooking spray. Prepare grill for direct grilling. Brush eggplant, squash, onion and bell pepper with garlic mixture. Arrange vegetables on grid over medium coals. Grill 10 to 12 minutes or until vegetables are crisp-tender, turning once. Separate onion slices into rings.
- Layer half of eggplant, squash, onion, bell pepper, cheese and spinach in hollowed bread, pressing gently after each layer. Repeat layers with remaining vegetables, cheese and spinach. Replace bread top and serve immediately or cover with plastic wrap and refrigerate up to 4 hours. Cut into wedges before serving.
Nutrition Facts : Calories 71.5, Fat 2.7, SaturatedFat 0.4, Sodium 15, Carbohydrate 11.8, Fiber 4.7, Sugar 4.8, Protein 2.5
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GRILLED VEGETABLE MUFFULETTA | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 20 mins
- Preheat a grill or grill pan to medium-high. Lightly brush the eggplant, zucchini, bell pepper, portobello and red onion with 1/4 cup EVOO; season with salt and pepper. Cover and grill, turning once, until charred, about 6 minutes.
- Using a food processor, puree the spinach, pine nuts and parmigiano-reggiano; season with salt and pepper. With the machine on, drizzle in the remaining 1/4 cup EVOO. Transfer the pesto to a bowl; rinse the food processor.
- Slice the top quarter off the bread and scoop out the insides. Spread half the pesto on the inside of the bread, layer with half of the grilled vegetables, then spoon the remaining pesto on top. Fill the bread with the remaining vegetables and top with the provolone. Spread the inside of the bread top with the vegetable relish and set into place. Press down firmly, then cut into wedges.
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- Preheat the oven to 350°. Toast the walnuts for about 7 minutes, or until golden; let cool. In a food processor, combine the sun-dried tomatoes, Parmesan, basil, garlic and walnuts and pulse until finely chopped. Add the 2 tablespoons of oil and process until smooth. Season the pesto with salt and pepper.
- Light a grill or preheat the broiler. Brush the bell peppers, zucchini and eggplant with olive oil, season with salt and pepper and grill over a medium-hot fire or broil for 12 to 15 minutes, turning, until lightly charred all over and very tender. Transfer the bell peppers to a bowl, cover with plastic wrap and let cool. Peel, core and seed the bell peppers and cut into quarters.
- Slice open the baguette and discard the center, leaving a scant 1/2 inch of bread all around. Spread a thin layer of pesto on both sides of the baguette and arrange half of the spinach on the bottom. Top with half of the cheese and vegetables, then repeat with the remaining ingredients. Cut the muffuletta in half. Tightly wrap the sandwich halves in plastic and let stand at room temperature for 4 hours or refrigerate overnight. Cut each sandwich into 4 pieces and serve.
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