Wednesday, June 6, 2012

Muffuletta Sandwich on Homemade Sourdough

Photo Credit
Since we started our real food journey, we rarely eat sandwiches.  It wasn't uncommon before for us to have sandwiches for lunch every day, featuring store-bought processed lunch meat.  Now if we do eat sandwiches, it's most likely tuna or egg salad or a cheese sandwich.

A couple weeks ago, it was absolutely beautiful outside and we decided to have a picnic dinner.  I wanted something good and hearty, but relatively mess-free.  Well, these sandwiches aren't really mess-free, but they are nothing shy of amazing.  I hope you think so, too.

Oh, and if you are lucky enough to have fresh basil and oregano at your disposal, this would be absolutely beautiful in your sandwich.

One last thing:  If you choose to, you certainly may use a store-bought round of sourdough but I've included  an easy sourdough recipe just in case...

Muffuletta Sandwiches on Homemade Sourdough

Basic Sourdough
Based on a recipe from Emerill
  • 2 C whole wheat flour, sifted
  • 1-1/2 C sourdough starter
  • 3/4 t salt
  • Cornmeal
  1. In mixing bowl, mix 1-1/2 C flour, starter and salt together.
  2. Knead in enough of the remaining flour to make a dough that is still just a bit sticky.
  3. Place in well oiled bowl, turning over to coat.  Cover and allow to rise until doubled, about 2 hours.
  4. Remove from bowl.  Gently knead a few times to remove any large air bubbles.  Form into a ball and place on a cookie sheet sprinkled with cornmeal.  Cut "X" across the top.  Mist with water.  Allow to rise uncovered until doubled, about 1 hour.
  5. Mist bread again before placing in a 400 degree oven for 50-60 minutes, or until deep brown in color and hollow-sounding when tapped.
  6. Allow to cool.
 Muffuletta Sandwiches
Based on recipes from Food Network,
  • 1/4 C olive oil
  • 2 T grated Parmesan
  • 1 T dried basil 
  • 1 T dried oregano
  • Round of sourdough bread
  • 12 kalamata olives (OR 6 kalamatas and 6 green olives)
  • 1/4 lb. dry-cured salami
  • 1/4 lb. deli ham
  • 1/4 lb. provolone
  • 1/4 lb. mozzarella
  1. Mix together olive oil, Parmesan, basil and oregano.  Set aside.
  2. Slice bread in half lengthwise.  Hollow out a small amount of bread on both sides.  Drizzle olive oil mixture on both sides of bread.
  3. On the bottom, layer with olives, salami, ham, and cheeses.
  4. Place top of bread on sandwich.  Cut into 4.  Wrap sandwiches individually.  
  5. Serve with red grapes, raw veggies and lots of napkins.

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