close

Privacy guaranteed - Your email is not shared with anyone.

It's sammich time!

Discussion in 'Food Forum' started by JellyBelly, May 6, 2007.


  1. JellyBelly

    JellyBelly
    Expand Collapse
    Meat Popsicle

    Joined:
    Mar 1, 2005
    1,098
    0
    Location:
    Estados Unidos
    I present to you turkey cold cuts fried in Kraft "House Italian" dressing with fresh garlic and coarse ground black pepper served on a toasted English muffin with shredded mozzarella cheese. Try it, it's GOOD!
    [​IMG]
     

    Wanna kill these ads? We can help!
  2. The Pontificator

    The Pontificator
    Expand Collapse
    Angry Samoan

    Joined:
    Sep 18, 2000
    4,497
    0
    Location:
    Grumpyville
    Verrrrrrrry interesting....


    I've had a serious Jonesing for a Muffaletta lately. :eat:
     

  3. lethal tupperwa

    lethal tupperwa
    Expand Collapse

    Joined:
    Aug 20, 2002
    8,359
    182
    Location:
    Virginia
    bacon and turkey go really well together.
     
  4. JellyBelly

    JellyBelly
    Expand Collapse
    Meat Popsicle

    Joined:
    Mar 1, 2005
    1,098
    0
    Location:
    Estados Unidos
    I thought about throwing on some bacon but thought it would conflict with the italian dressing flavor.

    Maybe next time I'll use bacon instead of dressing and fry it in sesame oil instead.
     
  5. NISMOTom

    NISMOTom
    Expand Collapse
    K9 Crimefighter

    Joined:
    Feb 24, 2005
    40
    0
    Location:
    God's Waiting Room
    Central Grocery in NOLA sounds pretty tasty right now. Get a cold bottle of Barqs to go with it.
     
  6. Walter45Auto

    Walter45Auto
    Expand Collapse

    Joined:
    May 26, 2004
    1,545
    2
    Location:
    Dallas, TX
    Man that looks good! Looks like Ham and bacon would make it even better. Too bad I can't have dairy right now.


    :freak:






    :reindeer: :50cal:
     
  7. lethal tupperwa

    lethal tupperwa
    Expand Collapse

    Joined:
    Aug 20, 2002
    8,359
    182
    Location:
    Virginia
    3 large garlic cloves, crushed
    1 cup chopped green olives stuffed with pimientos
    1 cup pitted and chopped "black-ripe" olives or Calamatas
    1/2 cup roasted sweet red peppers, chopped
    1 cup olive oil
    3 Tbsp. chopped fresh parsley
    2 Tbsp. white wine vinegar
    1/3 lb. salami
    1/2 lb. provolone cheese
    1/2 lb. mild cheese
    1/3 lb. mortadella
    1/3 lb. prosciutto

    Cook’s note: The roasted red peppers are Italian-style, available at many Italian delis.

    Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches). Cut the loaf ( or loaves) in half, and scoop out a little of the inside to make some room. Make the olive salad by combining the olives and roasted perrer, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).



    muffaletta


    Muffuletta or Muffaletta
    Muffuletta is a type of Sicilian bread (round crusty loaf with a hollow center) but is best know as one heck of a big sandwich. The sandwich version originated in 1906 at the Central Grocery Store owned by Salvatore Lupo.


    The Olive Salad
    2/3 cup Green olives, pitted and -coarsely chopped
    2/3 cup Black olives, pitted and -coarsely chopped
    1/4 cup Pimiento, chopped
    1/4 cup drained, chopped cocktail onions
    3 Cloves garlic, finely minced
    1 Fillet anchovy, mashed
    1 tablespoon Capers
    1/3 cup Finely chopped parsley
    1 teaspoon Oregano
    1/4 teaspoon Black pepper
    1/2 cup Olive oil
    1 tablespoon red wine vinegar

    Mix all the ingredients together. Cover and allow to marinate over night or a minimum of 12 hours.


    The Sandwich
    1 large Loaf Italian Bread
    1/3 pound Hard salami, very thinly -sliced
    1/3 pound Ham, very thinly sliced
    1/3 pound Provolone, thinly sliced

    Slice loaf in half horizontally and slightly scoop out insides. Layer on salami, ham and Provolone. Spread on olive spread at least 3/4-inch thick. Replace top half of loaf and cut into serving size pieces.



    Epicurious Dictionary
    [muhf-fuh-LEHT-tuh] A specialty of New Orleans, this HERO-style sandwich originated in 1906 at the Central Grocery, which many think still makes the best muffuletta in Louisiana. The sandwich consists of a round loaf of crusty Italian bread, split and filled with layers of sliced PROVOLONE, Genoa SALAMI and ham topped with "olive salad," a chopped mixture of green, unstuffed olives, PIMIENTOS, celery, garlic, cocktail onions, CAPERS, oregano, parsley, olive oil, red-wine vinegar, salt and pepper. The olive salad is what sets the muffuletta apart from any other sandwich of its ilk.


    * Exported from MasterCook

    NANCY'S FABULOUS MUFFALETTA SANDWICHES

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Italian

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 lg Garlic cloves, crushed
    1 c Chopped green olives stuffed
    -with pimientos
    1 c Pitted and chopped
    -“black-ripe” olives or
    -Calamatas
    1/2 c Roasted sweet red peppers,
    -chopped
    1 c Olive oil
    3 tb Chopped fresh parsley
    2 tb White wine vinegar
    1/3 lb Salami
    1/2 lb Provolone Cheese
    1/2 lb Mild Cheese
    1/3 lb Mortadella Cheese
    1/3 lb Prosciutto

    The roasted red peppers are Italian-style, available
    at many Italian delis. When you're ready for a
    sandwich the next day, assemble the following:

    One loaf fresh Italian bread (one big round for a
    monster, individual hero (grinder, sub,...) loaves
    will do fine for smaller sandwiches)

    Cut the loaf (loaves) in half, and scoop out a
    little of the inside to make some room. Drizzle
    some of the olive oil and juice from the olive salad
    on each side of the open loaf -- use plenty. On the
    bottom, place some salami, olive salad, provolone,
    mild cheese, and mortadella. Top with the other half
    loaf. Slice into wedges (or eat the individual loaves).



    - - - - - - - - - - - - - - - - - -


    Muffaletta Sandwich

    3 large garlic cloves, crushed

    1 C. chopped green olives stuffed with pimientos

    1 C. pitted and chopped "black-ripe" olives or Calamatas

    1/2 C. roasted sweet red peppers, chopped

    1 C. olive oil

    3 T. chopped fresh parsley

    2 T. white wine vinegar

    1/3 pound salami

    1/2 pound provolone cheese

    1/2 pound mild cheese

    1/3 pound mortadella

    1/3 pound prosciutto

    Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves for smaller sandwiches). Cut the loaf (or loaves) in half, and scoop out a little of the inside to make some room. Make the olive salad by combining the olives and roasted pepper, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf - use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mordatella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).

    Makes 6 servings.
     
  8. rhikdavis

    rhikdavis
    Expand Collapse
    U.S. Veteran

    Joined:
    Jul 22, 2002
    7,480
    226
    Location:
    In Remembrance
    Yummers..what's the calorie count on that, or is it better unsaid.... :supergrin:
     
  9. lethal tupperwa

    lethal tupperwa
    Expand Collapse

    Joined:
    Aug 20, 2002
    8,359
    182
    Location:
    Virginia
     
Loading...
Similar Threads Forum Date
It's time! The Okie Corral Aug 21, 2015
It's time Carry Issues Aug 20, 2013
It's time General Glocking Aug 20, 2013
It's time Okie Memorial Area Jul 13, 2009
It's time. Woof Memorial Critter's Corner Sep 12, 2005
Duty Gear at CopsPlus