Muffaletta Sandwhich - Hot!

Discussion in 'Food and nutrition' started by Kate Heeringa, Feb 16, 2006.

  1. A Hot Muffaletta

    4 soft French rolls
    Extra-virgin olive oil
    A few shakes red wine vinegar
    4 to 6 cloves garlic, chopped
    3 to 4 teaspoons drained capers
    2 to 3 large pinches dried oregano, crumbled
    1/2 cup chopped or diced roasted red pepper
    4 mild pickled peppers, such as Greek or Italian, sliced
    1/2 red OR other mild onion, very thinly sliced
    1/2 cup sliced pimiento-stuffed green olives
    1 large tomato, thinly sliced
    4 ounces dried salami, thinly sliced
    4 ounces Westphalian ham, smoked turkey OR mortadella
    8 ounces thinly sliced provolone cheese

    Open rolls and pull out a bit of their fluffy insides. Sprinkle each
    cut side with olive oil and vinegar, then with garlic, capers and
    oregano. On 1 side of each roll, layer red pepper, pickled peppers,
    onion, olives, tomato, salami, ham and finally cheese. Close up
    tightly and press together well to help seal.

    Heat a heavy nonstick skillet over medium-high heat and lightly brush
    outside of each roll with olive oil. Place sandwiches in pan and
    weight down or place in a panini press. Cook until golden brown on one
    side, then turn and brown second side. Sandwiches are ready when they
    are crisply golden and cheese has oozed a bit and crisped in places.
    Cut into halves and eat immediately. Makes 4 sandwiches.

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