Muffuletta Sandwich (Fat Tuesday)

Muffuletta Bread

1 cup water
1 tbsp sugar
1 1/2 tsp salt
2 tbsp vegetable shortening
3 cups bread flour
1 pkg (1 1/4 tsp) active dry yeast
Seasame seeds

Add all ingredients except sesame seeds. Place on a lightly flowered surface and place on a lightly oiled foil square. Press sesame seeds into surface and brush with oil. Cover with damp paper towel and allow to rise. Preheat oven to 425 degrees. Remove paper towel. Bake loaf on the foil square in the center of preheated oven for 10 minutes. Reduce heat to 375 degrees and bake for another 25 minutes. The loaf is done when it sounds hollow when tapped. Cool completely on a rack before slicing.

Olive Salad

1 (44 oz) jar olives, stuffed with pimentos
4 celery stalks, halved lengthwise, sliced thin
3 1/2 tbsp brine from olives
4 large garlic cloves, minced
1 (8 oz) jar marinated cocktail onions, drained
3 tbsp capers, drained
1 tbsp dried oregano
1 tsp black pepper
3 tbsp red wine vinegar
1/3 cup olive oil

Drain olives, reserving 3 – 1/2 tbsp brine. In a food processor, use pulse button to chop olives, a cup at a time, and place in large mixing bowl. Strain and chop cocktail onions in processor. Split celery stalks and again use pulse button to chop celery. Mince garlic cloves. Drain capers. Add onions, garlic, and capers to the large bowl.

In a small bowl, whisk reserved olive brine, oregano, pepper and vinegar until combined. Add olive oil. Pour dressing over lettuce. Remaining amount place in empty olive jar, seal lid. Store in refridgerator. Makes about 6 1/2 cups.

Putting it all together!

Cut the bread in half length wise (or use French bread).

Brush both sides with oil from your olive salad, go a little heavier on the bottom.

Layer the sandwich with 1/4 lb Genoa Salami, Hot Capicola (Ham), Mozzarella and Provolone. (You can also add Mortadella for an additional flavorful taste.)

For more information on “Fat Tuesday”, visit their website at http://www.fattuesday-restaurant.com

Fat Tuesday

6112 SW 9th

Des Moines, IA 50315

515-285-3552



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