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  • 3/3 Nat Cold Cuts Day - 5

    From Dave Drum@1:18/200 to All on Tuesday, March 01, 2022 14:14:22
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Muffaletta
    Categories: Breads, Vegetables, Pork, Herbs, Cheese
    Yield: 8 servings

    MMMMM-----------------------OLIVE TAPENADE----------------------------
    1 c Green olives; chopped
    1 c Giardiniera; chopped
    1/2 c Roasted red peppers chopped
    1 Shallot minced
    2 tb Capers
    3 cl Garlic; minced
    1/4 c Olive oil
    2 tb Red wine vinegar
    1/2 ts Dried basil
    1/2 ts Dried oregano

    MMMMM--------------------------SANDWICH-------------------------------
    1 (10") loaf of round Italian
    - bread
    1/2 lb Sliced capicola
    1/2 lb Sliced mortadella
    1/2 lb Sliced salami
    1/2 lb Sliced provolone cheese

    FOR THE OLIVE TAPENADE MIXTURE: Mix together the olives,
    giardiniera, roasted red peppers, shallot, garlic, olive
    oil, vinegar, basil and oregano in large bowl.

    ASSEMBLE THE MUFFALETTA Slice the loaf of bread in half
    lengthwise and scoop out part of the interior to make
    room for the olive-pepper salad. Save the scooped out
    bread for another use if you’d like.

    Lay the bread slices down with the insides facing up.

    Spread the olive tapenade mixture evenly over the bread
    slices.

    Layer the bottom slice with capicola, mortadella, salami
    and provolone cheese.

    Top with the other half of bread.

    Wrap the entire muffaletta sandwich with plastic wrap
    and set a pan or other weight over the top of the
    sandwich to lightly press it down. This will let the
    bread soak up some of the tapenade juices and build a
    lot of flavor. Set aside for 1 hour.

    Unwrap the sandwich, slice it into 8 triangular pieces
    and serve.

    Author: Mike Hultquist

    RECIPE FROM: https://www.chilipeppermadness.com

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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:2320/105 to All on Wednesday, March 01, 2023 12:34:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Turkey Cubano
    Categories: Poultry, Cheese, Pork, Chilies, Breads
    Yield: 3 servings

    4 tb Mayonnaise
    Hot sauce or mustard
    2 (12") soft hero rolls or
    - semolina loaves; halved
    Horizontally
    4 oz Cooked turkey; thin sliced
    8 sl Deli ham or prosciutto
    8 sl Swiss cheese
    1/2 c Sliced pepperoncini
    1 lg Dill pickle; sliced
    2 tb Unsalted butter; melted

    Place a rack in the center of the oven and another rack
    directly below it. Place a rimmed baking sheet on each
    rack. Once the pans are inside, set oven @ 350-oF/175-oC.

    In a small bowl, add the mayonnaise and stir in hot
    sauce or mustard to taste - it should have a kick.
    Spread mayonnaise mixture inside the rolls, coating both
    the top and bottom halves. Layer rolls with turkey, ham,
    cheese, pepperoncini (if using) and pickle slices.

    Using your hands, press the sandwiches down and make
    sure nothing slides out. (If it does, poke it back in.)
    Then, use a brush to butter the top and bottom halves of
    the rolls.

    Remove a hot baking sheet from the oven and place the
    sandwiches on top. Layer the other hot baking sheet on
    top of the sandwiches. Place a small pot, cast-iron
    skillet or other heavy heatproof item on top of that
    second hot baking sheet to create a press.

    Carefully return to oven and bake until sandwiches are
    warm, toasted and golden brown and the cheese is melted,
    8 to 13 minutes. (You'll have to lift off the second pan
    to check on the sandwiches.) Cut sandwiches in half and
    serve immediately.

    By Melissa Clark

    Yield: 2 to 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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