Kicked-Up New Orleans Muffuletta (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 (15-inch) loaf seeded italian bread, cut in 1/2 horizontally |
3 cups kicked-up olive salad, recipe follows |
4 ounces mozzarella, thinly sliced |
6 ounces cappocolo, culatello, or other cured italian ham, thinly sliced |
4 ounces genoa salami, thinly sliced |
4 ounces mortadella, thinly sliced and folded in 1/2 |
2 ounces pepperoni, peppered salami, or other spiced hard sausage, thinly sliced |
4 ounces provolone or fontina cheese, thinly sliced |
Directions:
1. Preheat the oven to 375 degrees F.
2. Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.
3. Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes.
4. To serve, unwrap the sandwich and slice into portions.
5. Kicked Up Olive Salad:
6. 1 quart large pimiento-stuffed large green olives, drained and slightly crushed
7. 1 1/2 cups large Greek black olives, drained and pitted
8. 1 1/2 cups extra virgin olive oil
9. 1 1/2 cups vegetable oil
10. 1 cup pickled cauliflower, drained
11. 1/4 bunch celery, sliced diagonally
12. 2 medium carrots, peeled and thinly sliced diagonally
13. 1/2 cup pepperoncini, drained and chopped coarsely
14. 1/3 cup cocktail onions, drained
15. 1/4 cup small capers, drained
16. 8 cloves garlic, minced
17. 1 1/2 teaspoons Italian seasoning
18. 3/4 teaspoon crushed red pepper flakes
19. 1/4 teaspoon freshly ground black pepper
20. 1/4 teaspoon celery seeds
21. Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 24 hours before using and only improves with age, can keep for up to 2 months in the refrigerator.
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