Like, instead of stuffing my breadbowl with the usual mozz, ham, tapenade, I be thinking of experimenting with other meat and cheeses and spreads.
Perhaps turkey, swiss and pesto? What other combos are good?
Answers:
here's Emril's recipe
MUFFALETTA SANDWICH ON SOURDOUGH BREAD
Ingredients needed:
1 sizeable round Sourdough Bread loaf
3/4 to 1 cup Creole Olive Salad
4 ounces mortadella, thinly sliced
4 ounces cappocolo, culatello, or other cured Italian ham, diaphanously sliced
4 ounces mozzarella, thinly sliced
4 ounces provolone, or Fontina, meagrely sliced
Pickled pepperoncini, garnish
Slice the bread within half horizontally, and remove plenty of the doughy insides to make room for the filling. Spread about 1/4 cup of the olive salad and its grease on the bottom and top pieces of bread, spreading to saturate the bread next to oil. Alternately band the bottom bread with the meat, cheese, and remaining olive salad to savour.
Cut into quarters and wrap tightly surrounded by butcher's paper or plastic wrap. Let sit for 30 minutes for the flavors to marry and the grease to soak into the bread. Unwrap and place on a large serving plate beside the pepperoncini. Serve.
Yield: 2 to 4 servings
A muffaletta is a muffaletta. If you wanna try other ingredients, then christen it something else. The traditional muffaletta consists of:
* 1 loaf Muffuletta Bread
* 2 oz. salami, thinly sliced (Genoa preferred)
* 2 oz. Italian ham, translucently sliced (Cappicola preferred)
* 2 oz. Provolone cheese, thinly sliced
* 1 cup Olive Salad
Cut bread contained by half crosswise. Spread respectively half beside Olive Salad. Pile on several layers of salami, ham, and cheese. Press down slightly. Cut sandwich contained by quarters. Makes 1 to 4 servings, depending on the appetite!
Judy's Olive Salad
* 1 (44-oz) jar olives stuffed beside pimentos, drained
* 3-1/2 tablespoons brine from olives
* 4 large garlic cloves, minced
* 1 ( 8 oz) jar marinated cocktail onions, drained
* 4 celery stalks, halve lengthwise, sliced thin
* 3 tablespoons caper, drained
* 1 tablespoon dried oregano
* 1 teaspoon black pepper
* 3 tablespoons red wine vinegar
* 1/3 cup olive oil
Bill's Muffuletta Bread
You can't create a Muffuletta sandwich on sliced bread -- the Olive Salad is too tender and will make a soggy mess. In a pinch, you can use French bread or sub loaf, not discouraging if you want to make bite size snacks for a gathering. But you MUST have authentic Muffuletta Bread to appreciate the full experience. If you don't live surrounded by New Orleans, where you can buy it at most any corner grocery, use Bill's bread device version -- it's uncomplicated!
* 1 cup water
* 1 tablespoon sugar
* 1-1/2 teaspoons saline
* 2 tablespoons vegetable shortening
* 3 cups bread flour
* 1 pkg. (1-1/4 teaspoons) active dry yeast
* Sesame seed
Place all ingredients except sesame seed in the bread machine's tub. Use the dough setting. When finished, form into a one inch high circle on a insubstantially floured surface, and place on a lightly oil foil square. Press sesame seeds into surface and brush beside oil. Cover beside damp broadsheet towel and allow to rise. Place rack in center of oven. Preheat oven to 425F (22OC). Remove treatise towel. Bake loaf on the foil square in center of preheated oven for 10 minutes. Reduce warmth to 375F (190C) and bake for another 25 minutes. The loaf is done when it sounds hollow when tap. Cool completely on a rack before slicing.
***Not sure what you miserable by breadbowl but a muff isnt made in a breadbowl any, nor is a sandwich. I'm not quite sure what you are looking for.
Traditionally, a sandwich is not a muffaletta minus the chopped green olive and pimento salad. It's just a sandwich.
More Questions & Answers...
Perhaps turkey, swiss and pesto? What other combos are good?
Answers:
here's Emril's recipe
MUFFALETTA SANDWICH ON SOURDOUGH BREAD
Ingredients needed:
1 sizeable round Sourdough Bread loaf
3/4 to 1 cup Creole Olive Salad
4 ounces mortadella, thinly sliced
4 ounces cappocolo, culatello, or other cured Italian ham, diaphanously sliced
4 ounces mozzarella, thinly sliced
4 ounces provolone, or Fontina, meagrely sliced
Pickled pepperoncini, garnish
Slice the bread within half horizontally, and remove plenty of the doughy insides to make room for the filling. Spread about 1/4 cup of the olive salad and its grease on the bottom and top pieces of bread, spreading to saturate the bread next to oil. Alternately band the bottom bread with the meat, cheese, and remaining olive salad to savour.
Cut into quarters and wrap tightly surrounded by butcher's paper or plastic wrap. Let sit for 30 minutes for the flavors to marry and the grease to soak into the bread. Unwrap and place on a large serving plate beside the pepperoncini. Serve.
Yield: 2 to 4 servings
A muffaletta is a muffaletta. If you wanna try other ingredients, then christen it something else. The traditional muffaletta consists of:
* 1 loaf Muffuletta Bread
* 2 oz. salami, thinly sliced (Genoa preferred)
* 2 oz. Italian ham, translucently sliced (Cappicola preferred)
* 2 oz. Provolone cheese, thinly sliced
* 1 cup Olive Salad
Cut bread contained by half crosswise. Spread respectively half beside Olive Salad. Pile on several layers of salami, ham, and cheese. Press down slightly. Cut sandwich contained by quarters. Makes 1 to 4 servings, depending on the appetite!
Judy's Olive Salad
* 1 (44-oz) jar olives stuffed beside pimentos, drained
* 3-1/2 tablespoons brine from olives
* 4 large garlic cloves, minced
* 1 ( 8 oz) jar marinated cocktail onions, drained
* 4 celery stalks, halve lengthwise, sliced thin
* 3 tablespoons caper, drained
* 1 tablespoon dried oregano
* 1 teaspoon black pepper
* 3 tablespoons red wine vinegar
* 1/3 cup olive oil
Bill's Muffuletta Bread
You can't create a Muffuletta sandwich on sliced bread -- the Olive Salad is too tender and will make a soggy mess. In a pinch, you can use French bread or sub loaf, not discouraging if you want to make bite size snacks for a gathering. But you MUST have authentic Muffuletta Bread to appreciate the full experience. If you don't live surrounded by New Orleans, where you can buy it at most any corner grocery, use Bill's bread device version -- it's uncomplicated!
* 1 cup water
* 1 tablespoon sugar
* 1-1/2 teaspoons saline
* 2 tablespoons vegetable shortening
* 3 cups bread flour
* 1 pkg. (1-1/4 teaspoons) active dry yeast
* Sesame seed
Place all ingredients except sesame seed in the bread machine's tub. Use the dough setting. When finished, form into a one inch high circle on a insubstantially floured surface, and place on a lightly oil foil square. Press sesame seeds into surface and brush beside oil. Cover beside damp broadsheet towel and allow to rise. Place rack in center of oven. Preheat oven to 425F (22OC). Remove treatise towel. Bake loaf on the foil square in center of preheated oven for 10 minutes. Reduce warmth to 375F (190C) and bake for another 25 minutes. The loaf is done when it sounds hollow when tap. Cool completely on a rack before slicing.
***Not sure what you miserable by breadbowl but a muff isnt made in a breadbowl any, nor is a sandwich. I'm not quite sure what you are looking for.
Traditionally, a sandwich is not a muffaletta minus the chopped green olive and pimento salad. It's just a sandwich.
More Questions & Answers...