Muffuletta with Roasted Peppers & Sun Dried Tomato Tapenade

Uncategorized | February 17, 2015 | By

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I love a big, fat meat and cheese sandwich. This one only happened because after a crazy day of being snowed in, losing power, having power restored, the sun coming out, and a snow plow curing us of cabin fever, we took a ride to rejoin the general population after days of being blissfully snowed in. I knew it was Fat Tuesday, the day I like to make something festive for my family in honor of Mardi Gras, and I really wanted a muffuletta sandwich, but because I’d spent the Valentine’s/President’s Day weekend prepping for Winter Storm Neptune and its aftermath by filling the freezer with as much cooked food as I reasonably could, I just hadn’t thought far enough ahead to Fat Tuesday. Last year I made a king cake. One year I made Mock Turtle Soup. I don’t know why it’s so much fun to make Mardi Gras food when we’ve never been to New Orleans. I guess we just take any excuse in this family to celebrate with good food. That impromptu trip into town gave me just enough time to grab the ingredients I didn’t already have to make my muffuletta.

Because I like to mix things up, I made a round loaf of whole wheat bread, just thrown together with yeast, salt, flour, and water, and sprinkled it with sesame seeds before baking, rather than using a traditional white mufuletta bread.

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We have been eating too many “whites” lately and really need to get back on track. Then I added a bunch of sun dried tomatoes to my olives and capers when it came time to make the tapenade that is traditionally spread on a mufuletta sandwich. Sweet, little mini peppers were just too tempting at the store today, so I bought a bag of them and roasted them up for the perfect top layer of my ginormous sandwich.

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In the middle, over a mountain of baby spinach leaves, I drizzled balsamic vinegar and extra virgin olive oil, along with a sprinkle of salt and pepper and dried basil from last year’s herb garden stash, to add moisture and flavor to the sandwich, .

Ingredients:

1 round loaf of mufuletta bread or a firm, thin loaf like focaccia

6 oz. sopressata

16 oz. provolone slices

16 oz. sliced ham

4 c. loosely packed baby spinach

1 1/2 c. roasted peppers, peeled

Balsamic vinegar

Extra virgin olive oil

S & P

Basil

Sun Dried Tomato Tapenade:

1/2 c. kalamata olives, pitted

2 T capers

1 c. sun dried tomatoes

3 T extra virgin olive oil

Method:

Place the olives, caper, and sun dried tomatoes in the bowl of a processor.

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Puree. Drizzle in olive oil.

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Cut the round of bread in half, horizontally. Spread each half with the finished tapenade.

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Layer on half the salami, then half the provolone, then ham.

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Lay spinach over the ham and sprinkle it with vinegar, oil, salt, pepper, and basil. Layer on the remaining salami and provolone.

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Top with the roasted peppers.

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Cover with the top half of bread spread with tapenade. Cut into wedges.

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Yield: 8 servings

 

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