Muffuletta Sandwich
This epic sandwich is a Montreal-style riff on the classic Italian version, traditionally called a Muffuletta.
A muffuletta makes excellent use of olive spread or giardiniera, a mixture of pickled vegetables in vinegar. This chopped topping adds a nice bite to the Muffuletta along with much-needed texture since the sandwich is usually layered with a variety of stacked meats from salami to mortadella.
When you discover how to prepare the Muffuletta Sandwich you will say goodbye to any diet: here it is with the original Sicilian recipe. Sicilian muffuletta is a recipe whose origins are not known with certainty. According to some, this rounded sandwich, covered with sesame seeds and with a crunchy crust, derives from the Arab and Persian tradition, according to others it comes from northern Europe.
The result, however, is only one: a soft sandwich that once landed in the United States in the early '900 gave life to something much bigger, the Muffuletta Sandwich. To define it exaggerated is really reductive: three varieties of cold cuts, two of cheeses and a rich sauce with typically Mediterranean flavors. It has come a long way into a simple sandwich that from holiday food has become a celebration of abundance, an exaltation of Italian cuisine in all its forms.
How to stuff the Muffuletta Sandwich
Put the olives, capers, pickled vegetables, roasted peppers and chopped garlic in the food processor. Blend jerkily, with the pulse function, so as to obtain a sort of spread, not too fine. Transfer it to a bowl and add the chopped parsley, seasoning finally with oil and vinegar. Divide the sandwich in half and spread plenty of sauce inside, on both sides. Began to form the layers with the other ingredients: first the soppressata, followed by sliced provolone, mortadella, sliced pecorino cheese and finally the salami.
Close, pressing slightly, cut into wedges to serve.
This epic sandwich is a Montreal-style riff on the classic Italian version, traditionally called a Muffuletta.
A muffuletta makes excellent use of olive spread or giardiniera, a mixture of pickled vegetables in vinegar. This chopped topping adds a nice bite to the Muffuletta along with much-needed texture since the sandwich is usually layered with a variety of stacked meats from salami to mortadella.
When you discover how to prepare the Muffuletta Sandwich you will say goodbye to any diet: here it is with the original Sicilian recipe. Sicilian muffuletta is a recipe whose origins are not known with certainty. According to some, this rounded sandwich, covered with sesame seeds and with a crunchy crust, derives from the Arab and Persian tradition, according to others it comes from northern Europe.
The result, however, is only one: a soft sandwich that once landed in the United States in the early '900 gave life to something much bigger, the Muffuletta Sandwich. To define it exaggerated is really reductive: three varieties of cold cuts, two of cheeses and a rich sauce with typically Mediterranean flavors. It has come a long way into a simple sandwich that from holiday food has become a celebration of abundance, an exaltation of Italian cuisine in all its forms.
How to stuff the Muffuletta Sandwich
Put the olives, capers, pickled vegetables, roasted peppers and chopped garlic in the food processor. Blend jerkily, with the pulse function, so as to obtain a sort of spread, not too fine. Transfer it to a bowl and add the chopped parsley, seasoning finally with oil and vinegar. Divide the sandwich in half and spread plenty of sauce inside, on both sides. Began to form the layers with the other ingredients: first the soppressata, followed by sliced provolone, mortadella, sliced pecorino cheese and finally the salami.
Close, pressing slightly, cut into wedges to serve.
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