Cooking with Kenshin1913: Muffuletta
In this episode, my mom and I make a classic New Orleans sandwich called the Muffuletta.
Ingredients
1 Loaf of Round Bread
1/2 lb Salami
1/2 lb Ham
1/2 lb Provolone Cheese
1/2 lb Swiss Cheese
1/2 lb Mortadella
1/2 cup Olive Salad
1 T. Olive oil
Olive Salad Ingredients
Olives with Pimento
Cauliflower
Carrots
Celery
Kalamata Olives
Red Bell Peppers
Capers
Pepperonicini
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Muffuletta
Meaty Italian style sandwich with olive salad
Make olive salad day before, allow salad to marinade on its own at least 12 hours prior to making sandwich.
In large bowl, mix together the following
-One(1) Cup pimento stuffed green olives (Chopped to desired coarseness)
-1/4 - 1/3 Cup Kalamata olives (pitted) (Chopped to desired coarseness)
-One(1) Cup Giardiniera pickled vegetable mix (Chopped to desired coarseness)
-Couple Tablespoon finely chopped green bell pepper
-1/4 - 1/3 Cup roasted red peppers - chopped
-Two(2) Tbsp. finely chopped Parsley
-3/4 Cups good quality olive oil
-One(1) Tsp minced garlic
-One(1) Tsp dried Oregano
-1/2 Tsp dried Basil
-One(1) Tbsp. Capers
-One(1) to Two(2) Tbsp. red wine vinegar
-Black pepper and salt to taste
Mix contents together well, cover and place in refrigerator 12-24 hours.
Split a Tuscan style Italian bread loaf that has a crunchy/hard top layer, this bread is dense.
**If using a softer style of bread loaf, do not brush the bread with olive oil because the sandwich will be soggy. A Sicilian sesame style bread is most traditional for this sandwich and has a softer exterior**
Scoop some of the bread from the interior to make room for the olive salad.
Lightly brush the bottom bread slice with some of the olive oil from the salad.
Place down a layer of the olive salad.
Lay down a layer of Provolone cheese.
Stack your desired cold cuts until a 1/2 or more meat has been stacked in layers.
Cold cuts to use for this sandwich include
-Ham
-Capicola
-Mortadella
-Salami
-Pepperoni
-Sopressata
-Pastrami
Top the cold cuts with Swiss Cheese.
Lightly brush the top bun with some of the olive salad olive oil.
Sprinkle with Italian seasoning and salt - if desired.
Lay down a layer of the olive salad.
Place top of bread onto the sandwich, wrap in aluminum foil, smash the sandwich down and together. Place into 350 degree oven for thirty(30) minutes.
Remove from oven and allow to cool a few minutes until able to handle.
Remove the sandwich from the aluminum foil and wrap tightly with plastic wrap.
Allow sandwich to sit in plastic wrap 15-30 minutes.
Use a very sharp knife and cut mostly through the sandwich, fold the plastic back and remove.
Gently coat top of bread with olive oil, sprinkle with Italian seasoning if desired.
Finish cutting through the sandwich into desired portions and serve.
Moffolette o Muffolette palermitane - Sicilian Bread Recipe ????
#moffolette #ricettesiciliane #ricette
Il 2 Novembre si avvicina e in Sicilia per tradizione si mangia la MOFFOLETTA, detta anche muffuletta o muffoletta!
Si tratta di un pane tipico siciliano perfetto da farcire in mille modi diversi. Secondo la tradizione antica siciliana si condisce solo con olio, acciughe, sale e pepe ma le varianti sono davvero tantissime per cui potete accontentare davvero tutti!
Ecco la mia ricetta →
Voi come la condite? Raccontatemelo nei commenti ????
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● 500 g di farina 0
● 15 g di zucchero
● 35 ml di olio di semi
● 15 g di sale
● 10 g di lievito di birra fresco
● 235 ml di acqua
???????? ???????????????????????????????????????????? ???????????? ???? ????????????????????????????????????????
● 500 g flour 0
● 15 g sugar
● 35 ml seed oil
● 15 g salt
● 10 g fresh brewer's yeast
● 235 ml water
???????? ???????????????????????????????????????????????? ???????????????? ???? ????????????????????????????????????????
● 500 g de harina 0
● 15 g de azúcar
● 35 ml de aceite de semilla
● 15 g de sal
● 10 g de levadura de cerveza fresca
● 235 ml de agua
???????? ????????????????????́???????????????????????? ???????????????? ???? ????????????????????????????????????????
● 500 g de farine 0
● 15 g de sucre
● 35 ml d'huile de graines
● 15 g de sel
● 10 g de levure de bière fraîche
● 235 ml d'eau
???????????????????????? ????????/???????????????????????????? ????????:
☆ ???????????????????????????????? →
☆ ???????????????????????????????????? →
☆ ???????????????????????????????????? →
☆ ???????????????? ???????????? →
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✉️ tuorlorosso.info@gmail.com
#moffoletta #muffuletta #muffulette #ricettasiciliana #ricettetradizionali #muffilettepalermitane #muffulettesiciliane
Let's make a Muffuletta Italian Sandwich-Cooking with Love with Mary
Big THANK YOU for crossing the 400 subscriber milestone.
Here is my recipe and tips
Ingredients for OLIVE SALAD
3 Tablespoons capers
3/4 cup spanish olives
1 cup Castelvetrano olives
5 cherry peppers
1/2 cup roasted red peppers
1 cloves garlic
1/4 cup olive oil
1/4 cup red win vinegar
1 Tablespoon oregano
1/2 teaspoon salt (additional salt and pepper to taste)
Olives-Castelvetrano olives are the best. If you can't find them....recommend using all large green olives.
Cherry Peppers-Typically found in a jar in the pickle section. Can't find them...use banana peppers
Piquillo Peppers-Also found in pickle section. Roasted red peppers or Peppadew peppers are great substitutes
Caper-drain them first but do NOT rinse.
Music:
Grilled Ratatouille Muffuletta Sandwich - Everyday Food with Sarah Carey
Things I love about summer: grilling, entertaining, spending time outside. Things I don't love: prepping for ages and waiting for food to cook. That's why I'm so crazy about making this summery (and completely meatless!) main course for my friends and family.
Sarah's Tip of the Day:
To create this hearty meal, you'll toss eggplant, tomatoes, and zucchini in olive oil before grilling. Next, combine olives, pepperoncini, parsley, and mayonnaise before spreading it on a round loaf of hollowed-out rustic bread. Layer on the vegetables and serve to a hungry crowd!
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Prep Time: 30 Minutes
Total Time: 45 Minutes
Serves 8
Ingredients:
1 medium eggplant, sliced into 1/2-inch rounds
Coarse salt
1/2 cup pitted mixed olives, such as Kalamata and Cerignola
2 pepperoncini, stemmed
1/2 cup fresh parsley
1/4 cup mayonnaise
1/4 cup olive oil, plus more for grilling
4 small tomatoes (1 pound), sliced into 1/2-inch rounds
1 medium zucchini, cut lengthwise 1/4-inch-thick
1 jar (12 ounces) roasted red peppers, patted dry
1 (8-inch) round loaf rustic bread, split horizontally and hollowed out
Directions:
In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes.
Meanwhile, in a food processor, pulse olives, pepperoncini, and parsley until very finely chopped. Transfer to a small bowl and stir in mayonnaise.
Heat a grill or grill pan to medium. Clean and lightly oil hot grill. Toss eggplant, tomatoes, and zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.
Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini, and tomatoes. Serve immediately or wrap in plastic and refrigerate for up to 4 hours.
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Get the Full Recipe:
Nutritional Info: per serv (makes 6): 510 cal; 23 g fat; 11 g protein; 65 g carb; 7 g fiber
More Sandwich/Soup Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Grilled Ratatouille Muffuletta Sandwich - Everyday Food with Sarah Carey