Monday, August 19, 2013

Muffuletta Sandwich

One of the things we made in my Preserving and Canning class was Giardiniera, which is an assortment of pickled vegetables. You can use this to make an olive tapenade to accompany a Muffuletta sandwich.

Making this also coincided with a Gastropost mission.

Mission #64: Mediterranean Diet
"There must be something in the water of that warm sea that separates Europe, the Middle East and Africa, because the cultures that overlook it — from Morocco to Turkey to Spain — somehow all enjoy delicious (and summer-friendly) national cuisines. Your mission this week is to celebrate the Mediterranean by eating something from the region, whether an old family recipe or a contemporary dish."

See my photo online here.

Here are modified versions of the recipes we used in class:

Muffuletta Olive Tapenade
1 - 1/2 pint jar of Giardiniera (assorted pickled vegetables)
1 cup - Green olives, pitted
1 cup - Kalamata olives, pitted
1 tbsp - Capers in brine
2 - garlic cloves, blanched
1 cup - semi-dried or soft sun dried tomatoes (or 14oz jar of roasted peppers)
1 tbsp - Italian parsley
1 tbsp - Fresh eregano leaves
1 tsp - Crushed red pepper flakes
125 ml - Extra virgin olive oil (or as needed to make the tapenade spreadable)
Splash of red wine vinegar or lemon juice
Freshly ground pepper to taste

  1. Combine all ingredients in the bowl of a food processor. With the motor running slowly, drizzle the olive oil until the mixture is spreadable, but still chunky.
  2. Taste and adjust seasoning as needed.
  3. Scoop into a jar, cover and refrigerate at least overnight and up to one week, to let the flavors develop.
Muffuletta Sandwich
1 - Baguette or 10" round loaf of Italian bread
1 - recipe of olive tapenade
120 g - Sliced Genoa salami
120 g - Sliced hot capicollo or ham
120 g - Sliced Mortadella
120 g - Sliced Provolone

  1. Cut the bread in half lengthwise
  2. Spread the olive tapenade on the bottom side of the bread.
  3. Layer the sliced cheese and deli meats. Top this with more of the olive tapenade.
  4. Replace the top of the baguette and gently press down.
  5. Wrap in plastic wrap, and rest for at least half an hour*
  6. Remove plastic wrap, slice and serve.
*This just allows the juices to soak into the bread. Not necessary if you don't want to wait.

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