Let’s just pretend how awesome that would actually be if I got to have a throw down with Bobby Flay. I believe my recipe is hands down amazing but in all honesty I would be a little terrified to go up against the great Flay. Nonetheless, I am here to put your mind at ease and finally present you with what I know you have been waiting for from me the past 2 years- A Muffaletta Recipe. Am I right? Okay, just humor me!
If you are from the South, you have had at some point in your life some version of a Muffaletta. Even if you hate to admit it- you have! People all over the South have taken this classic New Orleans dish and turned it into a pasta, pizza and even soup. Although those three dishes sound fantastic I still heart the good old fashioned classic version of a Muffaletta served sandwich style. However, I can’t do anything without adding my own rendition so after 3 years of attempting to create the ultimate Muffaletta I believe I have finally succeeded.
Drum roll please…. Let me introduce you to my recipe. Lightly buttered French bread toasted not fried with layers of ham, salami and cheese and topped off with a mouth watering blend of spicy pickled vegetables, Dijon mustard and red wine vinegar. The uniqueness comes with what goes in the olive spread painted on both sides of the bread. Feel free to use different ingredients other than my own but whatever you do don’t forget to include olives. You just got to have the olives! Now there are of course a few other ingredients thrown in the mix but those are the most important ones. These ingredients are the ones that will leave you breathless thinking where has this sandwich been all my life. The last and final kicker to the sandwich- slow cooking it. After a quick toasting of the bread in the beginning, the final sandwich is wrapped tightly in foil and slow cooked in the oven at 170 for 3-4 hours. Yep, 3-4 hours. You can beat this! You just can’t beat this sandwich.
For Recipe Click Here