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Baked Muffaletta Recipe
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October 24, 2004
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« Salmon Stuffed Tomatoes | Main | Further Sandwich Experiments »
Sandwiches are the working mules of the culinary world: they're functional, but they don't dress up well and you probably don't want to introduce them to important guests. There are a few routes that can give the humble sandwich a bit of social mobility. Baking the sandwich in bread dough leverages the social capital of freshly-baked bread to raise the status of a sandwich considerably.
This tactic can be applied to any sandwich that does not depend on a substantial amount of sauce (which will leak and leave the bottom half of the dough soggy) or fragile ingredients (such as lettuce or other greens, which will wilt in the heat and leach water as well). The Muffaletta is the perfect example of a sandwich that benefits from baking. While it is already considered the King of Sandwiches by some, it is only made more regal when served en croute.
Makes 2 large muffalettas. Serves 4-6
2 lb loaf of French bread dough
1/3 lb provolone, sliced
1/4 lb ham, sliced
1/4 lb mortadella, sliced
1/4 lb sopressata, sliced
For the olive salad:
1/2 lb green olives
1/2 lb black olives
5 cloves of garlic
6 pepperoncini
1 tbsp celery seed
1 tbsp dried oregano
2 tbsp olive oil
2 tbsp white wine vinegar
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Preheat the oven to 350 degrees. Combine the olive salad ingredients in a food processor. Pulse until coarsely chopped. (This will probably make more olive salad than you'll need -- close to twice as much, depending on how liberally you apply it. I'm sure you'll find other uses for it. Otherwise, feel free to scale the recipe down.)
Split the dough into four evenly sized pieces Take the two smaller pieces (because no matter how hard you try, they won't quite be evenly sized) and shape them into rounds with a rolling pin. They should be about 1/2 inch thick, if I'm remebering correctly. Roll the other two balls of dough into slightly larger rounds.
Lay the meats and cheeses down in layers on the bottom rounds top with the olive salad. Put the remaining rounds on top and fuse the edges. Bake at 350 degrees for 20-25 minutes or until the bread has browned nicely.
October 24, 2004 in lunch, recipes | Permalink
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Comments
what is the derivation of the word "muffaletta" ?
Posted by: bob fanucci at Oct 5, 2005 6:34:17 AM
what is the derivation of the word "muffaletta" ?
Posted by: bob fanucci at Oct 5, 2005 6:35:12 AM
One way to make sure you have 4 equal pieces of dough is to weigh the whole mass of dough, and divide by 4.
Posted by: matt at Feb 11, 2007 8:50:45 PM
