My all-time favorite- Muffuletta REC
This just cannot be beat for taking to the beach or a picnic. It is just plain wonderful. Besides the "standard" Muffuletta rec I am also posting my own veggie version as well
MUFFULETTA
Olive Salad:
Mix together:
1 cup coarsely chopped stuffed green olives
1 cup pitted and chopped Kalamata Olives (can use regular black olives instead but the mix won't be as pungent)
3 cloves garlic, finely minced
1 fillet of anchovy, mashed
1 tbsp capers, chopped if large
1/3 cup finely chopped parsley
1/4 cup finely chopped basil
1 tsp dried oregano
1/2 tsp pepper
1/2 cup olive oil
Cover and marinate in the refrigerator at least 12 hours.
Traditional Muffuletta:
1 large round loaf Italian or very sturdy French Bread- must be sturdy bread or it will fall apart later.
1/3 lb thinly sliced hard salami
1/3 lb thinly sliced ham
1/3 lb thinly sliced provolone cheese
Olive Salad
Slice bread horizontally and scoop out about half of the soft dough from the top and bottom. Spoon the Olive Salad into both the top and bottom bread halves and distribute evenly, pushing the salad into the bread. Layer the cold cuts on the bottom bread half and put the top half back on. Push down hard all the way around the bread, making sure the Olive Salad does not squish out. Cover with plastic wrap and press down a few moments more. Refrigerate until about 1 hour before eating. Take off the wrap and cut into wedges. Serves 6-8. Muffuletta is traditionally served with Root Beer
VEGETARIAN MUFFULETTA
1 eggplant (Japanese style- long and skinny)
1 medium zucchini or yellow crook-neck squash
1/2 red bell pepper, seeded
1/3 small onion, sliced thinly
3 tbsp olive oil for grilling
1/2 tsp pepper
1/2 ripe avocado
1/3 lb provolone cheese
Olive Salad (recipe above)
Slice the eggplant and the zucchini thinly horizontally. cut the bell pepper into 4 equal pieces. Put vegetables in a plastic bag, drizzle oil over them and sprinkle pepper over them. Shake together to distribute the oil and set aside for 1/2 hour. Heat grill and grill the vegetables until done, about 15 minutes. Halve the bread and scoop out then put in the Olive Salad just as for the Traditional Muffuletta. Layer the vegetables, avacado and provolone cheese on the sandwich then put the top on. Push down hard and follow the rest of the instructions from the Traditional Muffuletta.
