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Muffelletta sandwich start to finish

Posted: Sun Mar 11, 2012 03:07
by Keymaster
Wife said this was the best thing I ever made :)
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I have to admit it was pretty damb good ;)

Posted: Sun Mar 11, 2012 04:26
by ssorllih
That is a genuinely nice job and you can't get much closer to making it from scratch. You didn't grow the olives too, did you?

Posted: Sun Mar 11, 2012 05:56
by Chuckwagon
I'm speechless! Sometimes there are just no words!
Awesome! :shock:

Posted: Sun Mar 11, 2012 06:07
by JerBear
That looks great! I think I missed the other post where you made your own deli meats (just kidding.. but definitely think about for next time).

Posted: Sun Mar 11, 2012 15:06
by DLFL
That is one great looking sandwich! Very nice job.

Posted: Sun Mar 11, 2012 15:48
by Keymaster
Thank you Guys,
Ross, I used a premade Italian olive salad mix, I wish all the meats were made by me. Maybe next time :wink:

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Aaron

Posted: Sun Mar 11, 2012 17:09
by NorCal Kid
As CW said,......"Awesome!" :shock:

I love me a good Muffelletta!

I just wish I still had some of my mort leftover to do this!!!

A great sandwich. Nice job!


Kevin

Posted: Mon Mar 12, 2012 00:04
by DLFL
My first Muffelletta sandwich was at a place on Bourbon Street in Norlans' years ago. I made many since then for resale and they are still one of my favorite meals.

Posted: Mon Mar 12, 2012 00:35
by ssorllih
With all of that olive salad left you have a lot of sandwiches to make.

Re: Muffelletta sandwich start to finish

Posted: Mon Mar 12, 2012 04:15
by Oxide
Keymaster wrote:
Wife said this was the best thing I ever made :)
That is not necessarily a good thing if you have kids. :mrgreen:


That is an excellent looking mega-sandwich!!! That you got those sesame seed in something other than a single pile elevates you to to rank of expert!

Are you open to a suggestion on the vegetables?

Posted: Mon Mar 12, 2012 12:38
by Keymaster
Oxide wrote:Are you open to a suggestion on the vegetables?
Always Oxide :idea:

Posted: Mon Mar 12, 2012 15:19
by Dave Zac
Brilliant

Posted: Mon Mar 12, 2012 17:30
by Oxide
Keymaster wrote:
Oxide wrote:Are you open to a suggestion on the vegetables?
Always Oxide :idea:

This will make a moderately spicy giardiniera that is excellent on sandwiches or combined with other foods. Try a heaping spoonful of this over your homemade sausage next time. It also works as a side dish but there are better giardiniera recipes for that.

If you really like spicy you can double the jalapenos to 8 and use a full teaspoon for red pepper flakes. I found the level of spicy (as it is presented here) was acceptable to most people, but occasionally a little too much for someone. For folks wanting to tone down the spiciness, try only 1 jalapeno and 1/4 teaspoon of red pepper flakes. Or omit the jalapenos and red pepper flakes altogether and it becomes un-spicy, but still a very delicious giardiniera.

This makes a lot so consider making just 1/2 size recipe.

Giardiniera - Spicy

INGREDIENTS: Part 1, Day 1 - The Vegetables

2 green bell peppers - diced into 1/2-inch pieces
2 red bell peppers - diced into 1/2-inch pieces
4 jalapeno peppers - slice about 1/4-inch thick rings
1 celery stalk - sliced about 1/8-inch thick half-moons
1 carrot - cut in half lengthwise, then slice into half-moon pieces
1 onion - chopped into 1/2-inch pieces
1/2 cup fresh cauliflower florets - slice lengthwise through the florets to get a size that seems compatible with the rest of the cut vegetables.
1/2 cup salt - 120 g

INGREDIENTS: Part 2, Day 2 - The Dressing

2 cloves garlic, finely chopped or pressed
1 tablespoon dried oregano - 2 g
1/2 teaspoon red pepper flakes - 1 g
1/2 teaspoon freshly ground black pepper - 1 g
1/2 cup small, pimento-stuffed green olives, chopped or 20 large stuffed olives - 150 g
1 handful of white button mushrooms - quartered (about 1/2 cup)
1 cup white wine vinegar - 250 ml
1 cup extra virgin olive oil - 250 ml


DIRECTIONS: Part 1, Day 1 - The Vegetables

Place all of the cut vegetables from Part 1 into a bowl, mix. Add the salt and mix to coat the vegetables. Fill with enough cold water to cover everything. Cover the bowl tightly (plastic wrap or foil) and refrigerate overnight.

DIRECTIONS: Part 2, Day 2 - The Dressing

The next day, drain the salt water from the vegetables, and rinse the vegetables.

Combine the garlic, oregano, red pepper flakes, black pepper, olives, and mushrooms in a separate bowl. Pour in vinegar and olive oil, and mix well. Combine the vegetable mixture and the dressing, cover, and refrigerate for 2 days before using.

Posted: Tue Mar 13, 2012 00:38
by Keymaster
Oxide,
Thank you very much!!! I had a recipe but wanted to try authentic straight from Louisiana. I can use the rest of my salad in many ways Ross such as on Pizzas, Pasta salads, Marinated seafood salads, Potato salad Gloria, Bruschetta Boscoli and the list goes on. I promise I will not waste a drop.
I have copied and pasted your recipe into my recipe book Oxide, Thanks again :smile:

Aaron