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Muffuletta

June 10, 2013

I recently subscribed to Saveur magazine after perusing a few issues at a friend’s house a couple of months ago. I was pleasantly surprised to find out that most of the recipes from their back issues are available free online, just without the accompanying magazine articles. At first I was going to print out the recipes I was interested in, but then I realized that this is the sort of activity that Pinterest was created for. *gulp* I’ve steadfastly avoided using Pinterest because it seems like it would turn into an enormous time suck: I’d spend more time looking at cool things to make than actually making cool things. But bookmarking (…pinning) recipes from Saveur’s website? I decided I could probably limit myself to using it as a personal reference and not get sucked into following a million boards and simply looking at pretty pictures all day (though I did end up following one board with cute rat pictures).

So, muffuletta: it’s an enormous New Orleans sandwich made with a whole loaf(!) of round Italian bread, homemade tapenade (olive salad), and various Italian meats. I first made muffuletta for a picnic we had on our one-year wedding anniversary, but the tapenade recipe in the ATK Family Cookbook was a bit heavy-handed with the olives and I thought it was overall too salty. Last weekend we took a photo excursion to Chimney Bluffs State Park, we needed a picnic lunch, and I decided it was time to try muffuletta again. We both agreed that Saveur’s version was pretty amazing. I was dipping extra pieces of the hollowed-out loaf in the leftover tapenade after I assembled the sandwich, and I think I’m going to make it as a stand-alone dip/spread for our next party. So flavorful, and not too salty! Just be sure to plan ahead – the assembled sandwich should sit overnight in the fridge to let the flavors blend and soak into the bread.

Muffuletta

Serves 4

Ingredients

  • 1¼  cups coarsely chopped cauliflower florets
  • 1/2  cup extra-virgin olive oil
  • 1/2  teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2  small carrots, roughly chopped
  • 2  small ribs celery, thinly sliced
  • 3/4  cup chopped pitted green niçoise olives
  • 1/2  cup chopped pitted kalamata olives
  • 1/2  cup chopped roasted red peppers
  • 1/4  cup jarred, drained, sliced banana peppers
  • 2  tablespoons red wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 1  8- to 10-inch round loaf Italian bread
  • 6  ounces thinly sliced deli ham
  • 6  ounces thinly sliced Genoa salami
  • 6  ounces thinly sliced mortadella
  • 6 ounces thinly sliced provolone

Directions

  1. Bring cauliflower, oil, oregano, thyme, carrots, celery, and 3 tablespoons water to a boil in a 2-quart saucepan over medium-high heat. Reduce heat to medium-low and simmer, covered, until vegetables are just tender, 10 to 12 minutes. Transfer to a medium bowl and stir in olives, peppers, vinegar, salt, and pepper; let cool.
  2. Halve loaf and, using your hands, hollow out both halves of loaf; spread olive salad over bottom half. Layer ham, salami, mortadella, and provolone over salad, then top with remaining salad and top half of loaf. Wrap entire sandwich in plastic wrap and refrigerate for 8 hours or overnight, allowing to marinate. Cut into quarters and serve.

One comment

  1. […] ended up with a lot of leftover cauliflower after making the olive salad for the muffuletta sandwich a few weeks ago, so I went searching for recipes that would use up a good portion of the […]



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