Mark Monistere’s Muffalettas
Serves 6. Recipe provided by Sarah Losavio is from Mark Monistere.
1 bag of 6 Kaiser rolls
11/2 cups Italian olive mix
1 (8-oz.) pkg. sliced provolone cheese rounds
1 (4-oz.) pkg. sliced salami (no peppercorns)
1 (8-oz.) pkg. pastrami
1 (8-oz.) pkg. shredded Italian cheeses
1 (8-oz.) pkg. Virginia ham, halved
About 1 cup Italian Olive Mix
Italian Olive Mix
Makes about 31/2 quarts.
2 bulbs garlic
1 lb. pitted black olives
1 lb. pitted green olives
4 cups grated carrots
2 cups finely grated celery
2 cups grated onion
1 cup olive oil
1/4 cup wine vinegar
1⁄8 cup water
1 tsp. ground thyme
1/2 tsp. black pepper
1. Make Italian Olive Mix ahead. Peel and chop garlic and roast in an oven at 350 degrees for about 45 minutes. Coarsly chop black and green olives and mix together in a bowl with grated carrots, celery and onion. Mix together the olive oil, vinegar, water, garlic, thyme and pepper. Combine all ingredients into a large bowl. Store in a plastic container or large glass jar in refrigerator; chill the mixture and use as needed.
2. To make mufalettas: Spread 3 tablespoons olive mixture on bottom half of each Kaiser roll. Layer each roll (in order) with a slice of provolone cheese, slice of salami, slice of pastrami, 2 tablespoons shredded Italian cheese, a slice of Virginia baked ham, another layer of Italian cheese and another slice of ham.
3. Add top of bun and bake sandwiches on flat (cooking) sheet at 200 degrees until cheese melts (no longer than 10 minutes). Take sandwiches out of oven. Place them two at a time on a George Foreman grill and press sandwiches about a minute.
Tip: When planning a large gathering, other members of the Losavio family bring an extra grill to the house to help with pressing the sandwiches.
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