Sunday, May 23, 2004
Not to Crow but this Muffoletta Rules the Roost-er
A southern tradition from New Orleans introduced in the early 1900s the muffoletta which translates from Sicilian as "small mitten" is kin to Philly's "Cheese Steak", Tampa's "Cuban" and everybody's "Po'Boy." This is a GCB classic revised, our vegetarian version of the Muffoletta Sandwich. It's all about the olives, cher.
Our chefs'
Muffoletta Sandwich
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004
Ingredients
1 round loaf of crusty Italian bread
3/4 cup olive salad (recipe follows)
1/4 lb soy salami
1/4 lb soy ham
1/4 lb soy provolone cheese
Preparation
Split the bread roll top from bottom and layer the bottom with salami, ham and provolone. Top with olive salad and cut into quarters.
serves 4
vegan
Olive Salad
Ingredients
1/2 cup green olives chopped
1 Tbls chopped celery
1 Tbls chopped cocktail onions
1 Tbls chopped garlic
1 Tbls olive oil
1 Tbls red wine vinegar
1 Tbls fresh chopped parsley
2 tsp capers
1 tsp oregano
fresh ground black pepper to taste
Preparation
Combine all of the olive salad ingredients and mince. Refrigerate at least 2 hours, overnight is better.
Serve with cold cajun macaroni salad and a good cabernet sauvignon, we recommend Rex Goliath
it has great leg and we're not talk'n drumsticks. This Monterery County spawn is "free range" but it's not vegan. It has good Cabernet wood and holds up well to this classic Louisiana/Sicilian muffoletta. But, read for yourself.
Our chefs'
Muffoletta Sandwich
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004
Ingredients
1 round loaf of crusty Italian bread
3/4 cup olive salad (recipe follows)
1/4 lb soy salami
1/4 lb soy ham
1/4 lb soy provolone cheese
Preparation
Split the bread roll top from bottom and layer the bottom with salami, ham and provolone. Top with olive salad and cut into quarters.
serves 4
vegan
Olive Salad
Ingredients
1/2 cup green olives chopped
1 Tbls chopped celery
1 Tbls chopped cocktail onions
1 Tbls chopped garlic
1 Tbls olive oil
1 Tbls red wine vinegar
1 Tbls fresh chopped parsley
2 tsp capers
1 tsp oregano
fresh ground black pepper to taste
Preparation
Combine all of the olive salad ingredients and mince. Refrigerate at least 2 hours, overnight is better.
Serve with cold cajun macaroni salad and a good cabernet sauvignon, we recommend Rex Goliath
it has great leg and we're not talk'n drumsticks. This Monterery County spawn is "free range" but it's not vegan. It has good Cabernet wood and holds up well to this classic Louisiana/Sicilian muffoletta. But, read for yourself.
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