Receta Muffalettas...
We're in recovery mode today...way too much feasting while watching the commercials big game! The star of our game was neither Manning or Brady, but a nice little Italian named Muffaletta...it was a home-run, a slam-dunk and a touch-down all tucked into a nice crusty bun. Of course, Muffaletta had some pretty decent team-mates...Stuffed Mushrooms, Cowboy Sushi (found on Pinterest, looked interesting, the boy loved 'em!), Shrimp and Macaroni Salad, deviled eggs, chips, dips, chocolate covered strawberries, whoopie pies (made to look like footballs - recipe coming soon) and bacon-wrapped-tater-tots. Score!
I'm going to post about the bacon-wrapped-tater-tots later this week, after I have had a chance to detox and regain some sort of equilibrium. They are deliciously evil and I have my friend Chris at Nibble Me This to thank for that recipe...maybe thank is not the right word? Maybe I have Chris to blame...yes, blame is the word I'm looking for! His bacon-wrapped-tots were so good that I could not stop eating them and now, because of my piggish behavior, I am forced to walk an extra mile today! So yeah, Chris, thanks! Thanks a TON!
We love Muffalettas. Last October, while we were gallivanting around the South of France...we found ourselves in Monte Carlo at a little French bistro ordering Muffalettas. While that may not sound like French fare, that little bistro is only 35 miles from the Italian border so the gastronomic lines are a bit blurred. Unlike typical Italian Muffalettas, the French ones we enjoyed were smothered in cheese...Viva le France!
Savory, salty, rich and creamy...that's melted cheese you see on the bun...Mozzarella, Provolone, ham, and salami topped with an rich and flavorful olive salad...this was perfect for the big game...and it's perfect for any game day...even if it's just a game of Monopoly!
Muffalettas - Pots and Pins
- 1/4 cup green olives with pimento
- 1/4 cup Kalamata olives, pitted
- 1 can (2.25 oz.) sliced black olives, drained
- 2 green onions, chopped
- 2 tablespoons capers
- 1 rib celery, sliced thinly
- 1 large carrot, peeled, shredded
- 2 1/2 tablespoons olive oil
- 1 teaspoon dried oregano
- 4 slices Provolone cheese
- 1 cup shredded Mozzarella cheese
- 4 slices ham, trimmed
- 1/2 lb. salami, or 24 slices (6 per sandwich)
- 4 crusty French or Italian rolls or Kaiser Buns
(I use a food processor to make the olive salad. If you don't have one, just chop all of the ingredients for the olive salad into very fine pieces.)
In the bowl of a food processor combine green olives, black olives, Kalamata olives, onions, capers, celery, carrots, olive oil and oregano. Pulse about 5 or 6 times, until the mixture is finely diced. Do not over-process, you do not want an olive puree.
Assemble the sandwiches: Slice the rolls in half lengthwise. Top one half of the roll with salami, ham and sprinkle 1/4 cup of the shredded Mozzarella on top of ham. Put 1 piece of Provolone on the other half of the roll. Repeat with remaining rolls. Place rolls on a cookie sheet and put under broiler in over until cheese is melted. Remove and top each sandwich with 1/4 of the olive salad. Makes 4 sandwiches.