Muffuletta Sandwich

May 26, 2012 by

Muffuletta – (moof-fuh-LEHT-tuh or moo-foo-LE-ta) – Its nickname is simply “muff.”

Who created the first muffuletta is a matter of dispute, but food critic and historian Gene Bourg uncovered a likely scenario. he interviewed elderly Sicilians who lived in the French Quarter for many years. “They told me vendors used to sell them on the streets, as did Italian groceries,” he says. “The name refers to the shape of the bread. ‘Muffuletta’ means ‘little muffin.’ Italian bakers made muffuletta loaves and sold them to Italian delis. The delis then wrapped the sandwiches in the same paper the bread came in, so the sandwich took on the name.”

Muffuletta lovers are divided on whether they prefer the sandwiches warm or cold, but they find them a taste delight either way. The crusty Italian bread offers a mouth-boggling chew and soothes the garlicky, salty intensity of the olive salad and salami in the filling

Ingredients

For the Olive Spread:
  • 1 cup pimento stuffed green olives chopped
  • 1/2 cup drained kalamata olives
  • 2 cloves garlic minced
  • 1/4 cup pickled cauliflower
  • 2 tbsp drained capers
  • 1 stalk celery chopped
  • 1 tbsp chopped carrots
  • 1/4 cup chopped cocktail onions
  • 1/2 tsp celery seeds
  • 1 tsp oregano
  • 1 tsp basil
  • 3/4 tsp ground black pepper
  • 1/4 cup red wine vinegar
  • 3/4 tsp black pepper
  • 3/4 cup olive oil
For the filling:
  • 1 Italian bread or any round bread
  • 4 oz Genoa salami
  • 4 oz ham
  • 4 oz sliced mortadella
  • 4 oz mozzarella
  • 4 oz provolone

Instructions

  1. Make the olive salad ahead of time, preferably a day. Combine the olives, garlic, pickled cauliflower, capers, celery, carrots, cocktail onions, celery seed, oregano, basil, black pepper, vinegar and the olive oil. If you don’t have the time you can buy the olive spread like I did this time, you can usually find it in the pickle area.
  2. Cut loaves in half and take some of the bread in the middle out.
  3. Layer with the olive spread.
  4. Layer with the meats, and the cheeses. Put the other half back on each loaf. You can eat this sandwich cold or warm. If you like it warm wrap in foil and put in the oven (350F) for 1/2 an hour.

Muffuletta Sandwich
 
Muffuletta - (moof-fuh-LEHT-tuh or moo-foo-LE-ta) – Its nickname is simply "muff." Who created the first muffuletta is a matter of dispute, but food critic and historian Gene Bourg uncovered a likely scenario. he interviewed elderly Sicilians who lived in the French Quarter for many years. "They told me vendors used to sell them on the streets, as did Italian groceries," he says. "The name refers to the shape of the bread. 'Muffuletta' means 'little muffin.' Italian bakers made muffuletta loaves and sold them to Italian delis. The delis then wrapped the sandwiches in the same paper the bread came in, so the sandwich took on the name." Muffuletta lovers are divided on whether they prefer the sandwiches warm or cold, but they find them a taste delight either way. The crusty Italian bread offers a mouth-boggling chew and soothes the garlicky, salty intensity of the olive salad and salami in the filling
Ingredients
For the Olive Spread:
  • 1 cup pimento stuffed green olives chopped
  • ½ cup drained kalamata olives
  • 2 cloves garlic minced
  • ¼ cup pickled cauliflower
  • 2 tbsp drained capers
  • 1 stalk celery chopped
  • 1 tbsp chopped carrots
  • ¼ cup chopped cocktail onions
  • ½ tsp celery seeds
  • 1 tsp oregano
  • 1 tsp basil
  • ¾ tsp ground black pepper
  • ¼ cup red wine vinegar
  • ¾ tsp black pepper
  • ¾ cup olive oil
For the filling:
  • 1 Italian bread or any round bread
  • 4 oz Genoa salami
  • 4 oz ham
  • 4 oz sliced mortadella
  • 4 oz mozzarella
  • 4 oz provolone
Instructions
  1. Make the olive salad ahead of time, preferably a day. Combine the olives, garlic, pickled cauliflower, capers, celery, carrots, cocktail onions, celery seed, oregano, basil, black pepper, vinegar and the olive oil. If you don't have the time you can buy the olive spread like I did this time, you can usually find it in the pickle area.
  2. Cut loaves in half and take some of the bread in the middle out.
  3. Layer with the olive spread.
  4. Layer with the meats, and the cheeses. Put the other half back on each loaf. You can eat this sandwich cold or warm. If you like it warm wrap in foil and put in the oven (350F) for ½ an hour.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive. Print as a 4×6 picture*

Recipe Card Muffuletta

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Jambalaya

Dec 28, 2011 by

Jambalaya is pronounced jahm-buh-LIE-uh or jum-buh-LIE-uh According to the Online Etymology dictionary 1872, from Louisiana Fr., from Prov. jambalaia “stew of rice and fowl.” Jambalaya originated in southern Louisiana by the Cajuns around the bayou where food was scarce, as opposed to the richer part of Louisiana. The word is said to be a compound word of Jambon from the French meaning ham, and Aya meaning rice in African, as there were many slaves in the Louisiana at the time. Common belief is that it originated from the Spanish Paella, which has also transformed in the United States to a dish called Spanish Rice. Jambalaya is a bit different many times as it incorporates seafood , ham, link sausage rounds and chicken, although it doesn’t have to have all those ingredients. It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.

Ingredients

  • 1 polish sausage
  • 1 cup leftover chicken if you don’t have that use some raw chicken
  • 1 cup of cubed ham
  • 2 tsp chili powder
  • 1tsp salt
  • 1/2 tsp red pepper
  • 1/2 tbsp crushed garlic
  • 1 can of crushed tomatoes 14 1/2 oz
  • 1 box of bouillon 32 oz
  • 1 cup of uncle bens rice
  • 1 tbsp of tomato paste
  • 1 cup of minced onion
  • 1/2 cup of bell pepper
  • 1 cup of celery
  • 1 tbsp crushed garlic
  • 2 bay leaves
  • 1 tsp of thyme
  • 1 cup of wine of your choice I use whaver I happen to have open

Instructions

  1. Season the chicken with the season mix of chili pepper, red pepper, and salt. Cut up the vegetables. Put 1tbsp. olive oil in the skillet and fry the chicken, take the chicken out and add the cut up polish sausage and ham, and brown. Take the meat out of the pot and put in a separate pot where you put eventually everything in.
  2. Add to the skillet a 1 /2 tbsp olive oil and add the trinity (bell pepper, onion and celery) Cook till semi done, add 1 tbsp of tomato paste. Then add the 1 cup of wine and let it reduce.
  3. Add all to the pot of meat. Then add 1 cup of rice, the box of bouillon, 2bay leaves and 1 tsp of thyme, let it simmer for 20 min.

Jambalaya
 
Prep time
Cook time
Total time
 
Jambalaya is pronounced jahm-buh-LIE-uh or jum-buh-LIE-uh According to the Online Etymology dictionary 1872, from Louisiana Fr., from Prov. jambalaia "stew of rice and fowl." Jambalaya originated in southern Louisiana by the Cajuns around the bayou where food was scarce, as opposed to the richer part of Louisiana. The word is said to be a compound word of Jambon from the French meaning ham, and Aya meaning rice in African, as there were many slaves in the Louisiana at the time. Common belief is that it originated from the Spanish Paella, which has also transformed in the United States to a dish called Spanish Rice. Jambalaya is a bit different many times as it incorporates seafood , ham, link sausage rounds and chicken, although it doesn't have to have all those ingredients. It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.
Author:
Recipe type: Stew
Cuisine: American
Ingredients
  • 1 polish sausage
  • 1 cup leftover chicken if you don't have that use some raw chicken
  • 1 cup of cubed ham
  • 2 tsp chili powder
  • 1tsp salt
  • ½ tsp red pepper
  • ½ tbsp crushed garlic
  • 1 can of crushed tomatoes 14½ oz
  • 1 box of bouillon 32 oz
  • 1 cup of uncle bens rice
  • 1 tbsp of tomato paste
  • 1 cup of minced onion
  • ½ cup of bell pepper
  • 1 cup of celery
  • 1 tbsp crushed garlic
  • 2 bay leaves
  • 1 tsp of thyme
  • 1 cup of wine of your choice I use whaver I happen to have open
Instructions
  1. Season the chicken with the season mix of chili pepper, red pepper, and salt. Cut up the vegetables. Put 1tbsp. olive oil in the skillet and fry the chicken, take the chicken out and add the cut up polish sausage and ham, and brown. Take the meat out of the pot and put in a separate pot where you put eventually everything in.
  2. Add to the skillet a 1 /2 tbsp olive oil and add the trinity (bell pepper, onion and celery) Cook till semi done, add 1 tbsp of tomato paste. Then add the 1 cup of wine and let it reduce.
  3. Add all to the pot of meat. Then add 1 cup of rice, the box of bouillon, 2bay leaves and 1 tsp of thyme, let it simmer for 20 min.

 

Arrisje’s Recipe Card 4×6 * Click on this picture, then save to your hard drive, and print as 4×6 picture *

Recipe Card Jambalaya

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