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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Nutritional Info: per serv (makes 6): 510 cal; 23 g fat; 11 g protein; 65 g carb; 7 g fiber
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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
Muffuletta Sandwich???? Recipe | Simple and Delicious Recipes
Muffuletta Sandwich???? Recipe | Simple and Delicious Recipes
Ingredients:
Olive Salad:
1 cup each pitted green and black olives, coarsely chopped
1 tablespoon capers drained
1/3 cup roasted red bell pepper diced
1/4 cup celery, with leaves diced
2 tablespoons chopped flat-leaf parsley
6 cloves pressed garlic
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 Green Onion, Minced
Hot Sauce to taste
Salt and pepper
2 tomatoes sliced thin
Sandwich:
1 loaf French bread gutted
¼ lb. assorted favorite luncheon meats
¼ lb. Provolone or Swiss cheese
Directions:
Prepare the Olive Salad ahead of time: Combine all the ingredients and set aside in the refrigerator for 4 hours or longer.
Assemble the sandwich: Spread half of the Olive Salad on the bottom half of the bread. Layer with luncheon meats then with cheese then top with the remaining Olive Salad, add sliced tomatoes. Cover with the top of the bread, press down and let stand for 10 to 15 minutes.
Sliced the sandwich as desired, using frill toothpicks to secure each slice.
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#Cajun #Muffuletta #sandwich #Muffulettasandwich
Muffaletta Recipe for Centerparcs
Muffaletta - An all-in-one picnic sandwich
A Muffaletta looks like an unassuming loaf of bread when you unwrap it from the layers of paper, but cut into it and it shows off a dozen colourful layers - an all in one picnic in a massive sandwich. What’s not to love?
The Muffaletta’s origins lie in New Orléans where a Sicilian grocer devised the sandwich, using a round Italian loaf stuffed with delicious salads, meats and cheeses and sold it to the local farmers who supplied his store.
It makes a fabulous summer lunch, as all the layers mingle together you give you a mixture of flavours and textures in every tasty slice. Perfect if you are heading out for the day, and no need to take a hundred containers and cutlery either. Enjoy creating your own flavour combination stuffed with meats and cheeses, or you can easily make it vegetarian, just pile in the veggies and salad.
How about making a Muffaletta for a Father’s day picnic lunch? Although looking at the weather it might be an indoor carpet-picnic this year!
Here is a suggested list of Ingredients, but just choose your favourite deli items, or anything you would put on a pizza!
Olive Tapenade or Pesto
Rocket Leaves
Capers
Sun-blush/sun-soaked tomatoes
Emmental cheese
Sliced salami or chorizo
Roasted peppers from a jar
Artichoke hearts from a jar
Grated beetroot or carrot, squeezed a little to remove excess juice
Olives
Crisp fried pancetta slices
Salt and Pepper
Olive oil
How to make it:
Take a large round loaf like a boule or pain polka, or even a focaccia.
Slice it horizontally and scoop out most of the doughy bread from the loaf and the ‘lid’ (Tip: You can let these dry for a while and turn them into breadcrumbs for cooking with)
Spread the base with some tapenade or pesto and then drizzle in some olive oil.
Now you can get creative, just start layering in ingredients that you love.
Maybe start with a layer of rocket or other salad leaves.
Add a handful of salty capers.
Add some juicy sun-blush tomatoes and drizzle in a little of their herby oil.
Add a handful of olives and slices of salami.
Holey cheese like Emmental works well so add a layer of that.
Antipasti from a jar gives great flavour colour and texture so put in some chargrilled peppers or artichoke hearts.
Add some freshly grated raw beetroot or carrot if you can for sweetness and colour.
Remember a few twists of pepper and sprinkle of salt as you stack your ingredients and perhaps another drizzle of olive oil for the dryer layers.
If you like a bit of crunch in your sandwich add a layer of crispy fried bacon or pancetta.
Keep alternating the layers until it is stuffed to the top, then add a bit more!
Spread the inside of the lid with tapenade or pesto and wrap the whole loaf in a big piece of greaseproof paper or baking parchment.
Tie it with string and press it down with a plate and a few heavy tins and let it sit in the fridge until you are ready to head out for your picnic or for a super hearty lunch.
Muffaletta Focaccia - easy to make, muffaletta infused
Rather than putting toppings on my focaccia, I prefer to infuse flavor into the focaccia by adding it right to the dough and letting it develop flavor. Hope you enjoy this recipe - the muffaletta focaccia is amazing!!
Original Focaccia Recipe
► round plastic container with lid
► Diastatic Malt Powder
► Antimo Caputo Chef's 00 Flour
► Fleischmann’s Pizza Yeast
Ivo’s Muffaletta Focaccia
Ingredients
• 250 gm (8.8 oz) (about 1 cup) double zero white flour, high protein (12 ½% protein or higher) (alternate is all purpose flour)
• 250 ml warm water (250 grams or about 1 cup), about 80 deg F (usually 20 seconds in a microwave achieves 80 deg F water)
• 1/8 TSP of instant dry yeast – or – active dry yeast
• 1 TSP diastatic malt powder (this is optional but strongly recommended for best results)
• 250 gm (8.8 oz) (about 1 cup) all-purpose white flour (high protein flour is preferred, such as bread flour)
• 100 ml (100 Grams) (3.5 oz) (6 ¾ TBSP) Milk (any milk will do, but I use 0% Skim Milk)
• 1 TSP diastatic malt powder (this is optional but strongly recommended for best results)
• 10 gm table salt (1 TSP)
• 1 cup of Muffaletta, (8 oz) (227 gm), drained of any excess oil.
• More salt to taste.
• More flour for dusting countertop
• Dried Oregano to taste (optional but preferred)
• Extra virgin olive oil to taste (EVOO).
Process
• In a container, add 250 gm of double zero flour, 1/8 tsp yeast, 1 tsp diastatic malt powder, and 250 ml warm water. Mix to incorporate. Cover and let stand 12 – 14 hrs. (12 hrs. preferred)
• After 12 hrs., add 250 gm all purpose flour, 10 gm salt, 1 tsp diastatic malt powder, 100 ml milk and 1 cup muffaletta. Mix well and use “pincher method” and squeeze the dough with your hand, to ensure all ingredients are incorporated and a wet dough is formed. Cover, let rest 20 – 30 minutes.
• With a damp hand, do a series of “folds”, by lifting the dough up and folding it over on to itself. Work your way around the dough and continue this lift and fold over technique for about a minute (or 20 folds). Then, cover, and let rest 20 – 30 minutes.
• Again, with a damp hand, do a series of “folds”, by lifting the dough up and folding it over on to itself. Work your way around the dough and continue this lift and fold over technique for about a minute (or 20 folds). Then, cover, and let rest for 5 ½ to 6 hours (should at least be double in size)
• Sprinkle some flour on your counter and remove the dough, place on the lightly floured surface. This time, only do 4 “folds”, then shape the dough into a round. With your hands, cup the dough from behind and pull it towards you, dragging it along the surface – it will begin to tighten. Turn the dough a quarter turn and repeat, dragging it along the surface. Do this 3 – 4 times, until you have a medium tight dough.
• Place dough in a lightly oiled bowl, cover, and let rest 1 hr. (after 30 minutes have past, preheat your oven to 500 deg. F.
• Take a baking pan (cookie sheet) (I use a large one 13 inch X 18 inch) and lightly coat the bottom with EVOO. Add the dough and then with some EVOO on your hands, press down on the dough and spread it out into a rectangular shape, about an inch thick
• Then with your fingertips, press down into the dough, making dimples, start at the top and add dimples all the way to the bottom.
• Drizzle EVOO overtop of the focaccia (don’t be shy – add enough to completely cover the top of the focaccia) then with a brush, you can evenly distribute the EVOO
• Sprinkle salt on top as well, to taste and then sprinkle oregano on top, to taste.
• Place in preheated oven and cook for 12 – 15 minutes – the top of the focaccia should be golden brown
• Remove and cut into squares (large squares if making sandwiches) and enjoy!!
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Muffaletta Salad | Emeril Lagasse
Emeril’s Muffaletta Salad is a play on the popular New Orleans sandwich. This kicked up pasta salad combines olives, onions, celery, Italian meats and cheeses with a zesty dressing for one standout salad. And because the flavors need time to develop, you’ll want to prepare it in advance, making it an ideal candidate for your next gathering.
MUFFULETTA SALAD
SERVES 8 T0 10
2 1/2 teaspoons salt
1 pound shell pasta
1/2 pound salami, cut into 1/2-inch cubes
1 pound provolone cheese, cut into 1/2-inch cubes
1/2 pound mortadella, cut into 1/2-inch cubes
1/2 pound boiled ham, cut into 1/2-inch cubes
20 pitted jumbo black olives, sliced crosswise
20 large green olives stuffed with pimientos, sliced crosswise
1/2 cup minced yellow onion
1 tablespoon minced garlic
1/2 cup chopped celery
1/2 cup chopped fresh parsley leaves, plus more for garnish
1/4 cup fresh thyme leaves
1 cup extra-virgin olive oil, plus more for drizzling
6 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 teaspoon freshly ground black pepper
¼ cup sliced scallion, for garnish
Freshly grated parmesan cheese, for garnish
Bring a large pot of water to a boil over high heat. Add 1 teaspoon salt and return to a boil. Add pasta and cook, uncovered, stirring occasionally, until tender, 6 to 8 minutes. Remove from heat and drain. Rinse with cool water and drain again.
In a large bowl, combine pasta, salami, provolone, mortadella, ham, olives, onion, garlic, celery, parsley, and thyme. In a small bowl, whisk together the oil, vinegar, Worcestershire, hot sauce, 1/2 teaspoon salt, and black pepper. Pour over salad mixture. Add remaining 1 teaspoon salt and gently toss until well combined. Cover and refrigerate for at least 8 hours before serving.
Just before serving, garnish with scallion and additional parsley. Drizzle with olive oil and sprinkle with parmesan cheese.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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MUFFULETTA Pasta Casserole | How to Make a Muffuletta Casserole
Muffuletta Pasta Casserole | How to Make a Muffuletta Casserole -
Cooking Made Easy - How to Make Great Food at Home
We saw this Muffuletta Pasta Casserole on Chef John Folse’s “Stirrin’ It Up” show on WAFB in Baton Rouge. We knew right away we had to try it at home.
This Muffuletta Pasta Casserole recipe is a different approach to the muffuletta sandwich, basically replacing the bread with pasta.
Below is basically the Chef’s (John Folse) recipe, which we really enjoyed making and eating, and will definitely be having it again soon.
There are a couple of things we will do differently the next time we make it…
Such as use elbow macaroni instead of penne (for no particular reason), and we will use two cups of the olive salad instead of one.
Muffuletta Pasta Casserole Ingredients
1 (12-ounce box) penne pasta
½ pound smoked ham, chopped
½ pound Genoa salami, chopped
½ pound Italian sausage, chopped
½ pound grated mozzarella cheese, divided
½ pound grated Parmesan cheese, divided
1 cup olive salad mix (we will use 2 cups next time)
1 (2.25-ounce) can sliced black olives, drained
¼ cup minced garlic
Salt and black pepper to taste
Creole seasoning to taste
How to Make Muffuletta Pasta Casserole
Preheat oven to 350 degrees
Cook pasta according to package directions (do not overcook).
Drain, rinse, and allow pasta to cool.
Combine the two cheeses in a bowl and mix together.
In a large mixing bowl, combine the pasta, half of the cheese mixture, and all of the other ingredients.
Mix to combine well.
Season to taste with salt, pepper, and Creole seasoning.
Transfer to a greased casserole dish and top with the remaining cheeses.
Bake 30-40 minutes or until bubbly and cheese topping melts.
Serve and enjoy!
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