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Back You are here: Home RECIPES Muffuletta Finger Sandos
Sunday, 03 February 2013 00:22

Muffuletta Finger Sandos

Written by  Chef Christopher Douglas
Traditional Muffuletta Sandwich Traditional Muffuletta Sandwich Photo: Wikipedia

MUFFULETTA FINGER SANDOS

Since the SuperBowl is New Orleans this year you may want to bring a Muffuletta sandwich to your party. After all this sandwich was invented in New Orleans at The Central Grocery. This recipe is going to be a bit vague, it's designed to get you thinking creatively and is definately just a guideline (as all savory recipes are really).

 

INGREDIENTS: Bread, meats, cheese

  • A round sesame seed bun—something more along the lines of a hearty Italian/French bread. Seeded sourdough rolls can work too, as can focaccia. I'd stay away from your traditional hamburger bun because you really want something heartier that can absorb the bright strong flavors of the olive salad.
  • Genoa Salami
  • Ham
  • Mortadella
  • Provolone
  • Mozzarella

INGREDIENTS: Olive Salad

A mix of olives, carrots, celery, cauliflower, peperoncini, oregano, parsley, garlic that has a bright acidic component combined with a lovely extra virgin olive oil. Similiar to a Giardiniera.

INSTRUCTIONS:

I like to build the sandwich this way. Spread a small amount of olive salad on the bottom. Layer each meat, then the cheese(one slice each) then another layer of each of the meats and finally a healthy dose of Olive Salad. You can pull some of the meeat out of the top portion of bread (or not) creating a little pocket- that will help hold the Olive salad in place. It's best to let the sandwich sit for at least an hour to allow the bread to soak up the Olive Salad and allow all the flavors to come together. Well there's my two cents, Have fun. Mangia!!

Serving suggestion: Cut the sandwhich up into bite size "finger sandos" so your guests can munch without missing any of the game.

Media

GUEST: Chef Christopher Douglas HOSTS: Randol White and Patti Piburn

Additional Info

  • Global Identity: North American
  • Meal Course: Appetizers, Entrées
  • Featured on...: Sunday Funday
  • Protein Group: Beef, Pork
Last modified on Sunday, 03 February 2013 18:45
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