A big game recipe you haven’t tried – Super Bowl Muffaletta

Posted by on Jun 2, 2013 in Sandwiches | 0 comments

A big game recipe you haven’t tried – Super Bowl Muffaletta

It’s Super Bowl time again and while my beloved Patriots aren’t in the Big Game this year, that’s no reason not to have a party! New Orleans is hosting and what better city to offer culinary inspiration when planning a menu for game day. So I want to share a recipe adapted from our own local Fall River native who made it big in the Big Easy, Emeril Lagasse.

The recipe is for Muffaletta, a delicious sandwich that originated in the French Quarter and that you and your guests are sure to enjoy. And don’t forget, if you want to throw a party but don’t want to do all the work, Home Star Cuisine is available to design and execute a memorable celebration, on game day or any day.

 

Super Bowl Muffaletta

Ingredients:1 cup coarsely chopped pimento-stuffed olives
1 cup chopped giardiniera (pickled Italian vegetables)
2 tablespoons drained capers
½ cup coarsely chopped Kalamata olives
2 cloves finely minced garlic
1 tablespoon minced shallot
1 teaspoon dried oregano
1 teaspoon dried parsley
Pinch of dried thyme
Pinch of crushed red pepper

3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1 large loaf seeded Italian bread (about 1 1/4 pounds), split
1/4 pound sliced fresh mozzarella
6 ounces sliced capocollo or prosciutto
1/4 pound sliced Genoa salami
1/4 pound sliced mortadella
1/4 pound sliced mild provolone cheese
Peperoncini, for serving

  1. Stir together all ingredients from olives to vinegar. Blend in olive oil and let stand for 1 hour to overnight.
  2. Cut bread in half horizontally and spread the olive salad on both cut sides. On the bottom half layer each ingredient in the order listed, except the provolone. Place the provolone on top of the olive salad on the top half of the bread.
  3. Close the sandwich, taking care not to loose the olive salad on the top half. Wrap it tightly in plastic wrap and let stand for between thirty minutes to two hours.
  4. Cut the sandwich into eight pieces and serve with pepperoncini on the side.

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