STACKED Sandwiches You Will Want To Make For The FAM | DADS THAT COOK
These are The Best Sandwiches Ever Made!! Reverse Seared Tri Tip Sandwich with Homemade Pickled Onions that my special guest Jonathan Jones aka Jonathan BBQ just slammed down! Super juicy on a brioche bun... So Good!
I whipped up a Massive Louisiana Muffuletta Sandwich... This a huge multi-layered sandwhich with several kinds of meats and cheeses, stuffed with a homemade olive tapenade. I slapped it on the BBQ Grill to heat it up and melt all the cheeses and get the Levain bread nice and crispy on the outside! This is one of the best sandwiches I have ever made and you need to try it!
Recipes Here:
Reverse Seared Tri Tip Sandwich
Muffuletta Sandwich and Olive Tapenade
Dads That Cook is a web series featuring host Jason Glover as well as guest dad chefs from around the country sharing their own amazing recipes.
Jason has always had a clear mission... to build a community of like-minded dads who love food and want to cook up some good grub to bring the family to the table to eat, laugh, tell stories and bond.
Food. Family. Together.
Website:
Facebook:
Instagram:
Twitter:
#dadsthatcook #bestsandwich #muffuletta #tritip
MOROCCAN FLATBREAD | How to make delicious Mufletta
Mufletta is a delicious Moroccan flatbread which is very easy and quick to make and can be eaten with both sweet and savoury food. Many Jews traditionally eat this bread at the end of Passover as part of ‘mimouna’. But why limit Mufletta to just once a year? I like to eat it all year round as a side dish with vegetables, as breakfast with Nutella, and even as dessert with butter and date honey.
???? ☕ RECOMMENDED UTENSILS FROM THIS RECIPE ????️????
I only list utensils I truly love and would be happy recommending to family and friends. So this is not a complete list of all the utensils I use in this recipe.
Serving Platter
I absolutely love this dish. It adds a touch of elegance to anything you serve; from roasted vegetables to fruit. The best thing is that it is part of a big line of tableware (Sophie Conran by Portmeirion), so you can have matching roasting dishes, glasses, pitchers, you name it. We even have their butter dish! View/buy it here:
???????? United States:
???????? United Kingdom:
Measuring cups
I recently got this colorful set of measuring cups and spoons. They make me really happy every time I bake with them. Plus they stack really nicely for easy storage. View/buy them here:
???????? United States:
???????? United Kingdom:
Set of mixing bowls
Pyrex bowls are really versatile and, no matter how many I have, I always run out. I use them for mixing, reheating food in the microwave, storing non-perishables, and freezing. Plus, they are dishwasher-safe! View/buy them here:
???????? United States:
???????? United Kingdom:
WATCH NEXT
Chocolate-filled rugelach:
Delicious Challah bread:
INGREDIENTS for 8-12 Muflettas:
2 and 1/4 cups all purpose flour
3/4 cups lukewarm water
1tsp dry yeast
Pinch of salt (1/8 tsp)
3tbsp oil* plus more as needed
*I use olive oil but any type of vegetable oil which is not too strongly flavoured will do
DISCLAIMER
Links included in this description may be affiliate links, so if you purchase a product I might receive a small commission. You will not be charged extra for this! I do not take any responsibility for injuries caused to you, other people or pets, or damage to your belongings as a result of watching this video.
MINI MUFFALETTA SANDWICHES!! NEW ORLEANS INSPIRED!!
Let's use some of that delicious olive tapenade we made in a previous video and use it as the base for an olive salad that will go into these delicious mini muffaletta sandwiches! The muffaletta sandwich is a New Orleans classic. Born and bread in the heart of the Big Easy at the Central Market, this sandwich has been satisfying New Orleaneans for over a century! Filled with a generous abundance of meats and cheese and garnished with a salty, briney olive salad that takes this sandwich over the edge to a place you will want to come back to again and again!
I am calling these mini muffaletta sandwiches because I am not making this in the traditional manner. This is more of an inspired way of doing things using ingredients I could procure locally with ease. The original version of this sandwich is made on a large, round loaf of bread. Yes, the entire loaf is split and the sandwich is built inside. Intended to feed four to six people. Today I am using some fresh Kaiser rolls from a local deli. You could use any hard Italian or French style roll that will get the job done. If you like to make the original version you can seek out a large shepherd's style loaf of round bread or a French style Boule with a great crust will work as well.
The meats and cheeses traditionally include lots of thinly sliced salami. Either Genoa or Soprasetta or a combination of the two. Thin sliced ham such as Capicola, Danish or in my case Black Forest ham as well as Italian Mortadella which is, for all intents and purposes, Italian style bologna. The difference is that mortadella will often times have cheese and or roasted pistachios in the sausage itself, so that when sliced you can see the beautiful mosaic created by the addition of those ingredients. I could not procure any of this delicacy so I went with my favorite style German bologna and it works just fine. Add in some cheese. Today I am using Provolone but you could use that as well as a combination of mozzarella, ementaler, swiss or any other mild cheese you prefer.
The magic happens when you add the delicious olive salad which is what makes a muffaletta, a muffaletta. The Central Market makes and markets their own version of this salad which is a lovely combo of black and spanish olives fresh vegetables and olive oil. Since we made the olive tapenade, I thought this was a great starting point for the olive salad.
I took approximately a cup of my tapenade and combined it with some jarred giardiniera that I drained and chopped roughly. I added a couple tablespoons of olive oil to give the mixture the right consistency and juiciness. This is pure gold and if you are a fan of both olives and pickled veggies, you are in for a real treat!
To build the sandwich simply spoon some olive salad on the bottom bun then layer the meats. Salami first, then bologna or mortadella, cheese, ham and more salami and topped off with more olive salad on the top bun then everything is mashed together for good measure! Some purists will tell you to wrap the sandwich tightly in plastic and set a weight on top and let it rest for at least an hour to allow the olive salad to do it's magic and soak into the bread and compress the behemoth. You can do that, but I don't think it's entirely necessary. Especially since you will want to eat it right away it will be too delicious smelling to resist!
I am telling you that delicious, does not begin to describe this delicacy! The combination of meats gives you many textures from soft bologna, chewy salami, sweet ham, and the cheese to the briney, salty goodness of that olive salad. Dare I say this really is a sandwich to try before you die!
I hope you will give my verison of the New Orleans Classic Muffaletta a try sometime soon and I hope you love it!
Happy Eating!
You can find a printable version of this recipe here:
Get my cookbooks here:
Business Inquiries can be sent to:
info@noreenskitchen.com
Check me out on social media!
Facebook:
Twitter: @noreenskitchen
Instagram:
Google +
***MAILING ADDRESS****
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561
Have a question for me? Send me an email:
info@noreenskitchen.com
Noreen's Kitchen Community Guidelines (The Rules)
Any links to Amazon are, in many cases, affiliate links.
Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.