RECIPE: This is one of the things I am making for the Super Bowl. REC: Big Sandwich

RECIPE:
Looks good

I had forgotten until I saw your post, but we made one like this in school, it was a big sourdough boule and we scraped out the insides, then layered very thinly sliced meats and cheeses, pickles, etc...

We left it weighted overnight (in the fridge)

The one we had to make was with French meats and cheeses, but I would love to try different "nationalities, so to speak, like Italian with bresaola, salami, taleggio, etc...

How was it?

 
It was good but the next time I make something like this

I would definitely use a different cheese than American. It sort of melted into the ham layer (pastrami) and made it seem like there was another layer of cream cheese. I only used half of the cream cheese mixture it called for and that was plenty. I would do a layer of tapanade instead of one of the layers of cream cheese. All in all, it was good, but it just needs a few tweaks. It was nice to be able to make it ahead.

 
Joe, I also made you Upscale Pigs in a Blanket and they were a huge hit.

I served them with a brown sugar-mustard sauce. I think they should be tried and true.

 
DH is having the guys over later this week - how many pigs in a blanket should

I make for a snack (they are meeting after dinner) per person? They are average guys with an average appetite smileys/smile.gif

 
At least one whole Kielbasa's worth, maybe two. They'll eat them till they're gone.

 
Sandra, have you made Muffuletta?

Reading your post reminded me of this fabulous sandwich- wonder if you have ever made it? Delicious. A real favorite at my house. I actually weight it down in the fridge.


MUFFULETTA
Muffuletta originated in New Orleans- every cook has their own version- it is traditionally served with Root Beer and is a GREAT picnic sandwich!

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.

 
haven't tried that one...

It's now on the list though...!

Let's go "around the world" in stuffed big sandwiches!

Would the Chinese version be a GIANT dumpling??

smileys/wink.gif

 
You must log in or register to reply here.
Back
Top