Difference between revisions of "Muffuletta"
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| − | + | ==Description== | |
| + | Muffuletta <ref>{{cite book|last=Rombauer, Becker, Becker|first=Irma, Marion, Ethan Espe|title=75th joy of cooking|year=2006|publisher=Simon & Schuster Inc.|isbn=13:978-0-7432-4626-2|pages=181-182}}</ref> <ref>{{cite book|last=Oliver|first=Jamie Espe|title=Jamie's AMERICA easy twists on great american classics, and more|year=2010|publisher=Michael Joseph / The Penguin Group|isbn=978-1-4013-2360-8|pages=104-105}}</ref> is a sandwich that was created in New Orlean's french quarter; a genius, delicious treat. | ||
| + | ==Ingredients== | ||
| + | *focaccia or loaf of italian bread | ||
| + | *olive salad (jarred mixture of olives, peppers, dried herbs, cauliflower and carrots) | ||
| + | *smoked ham | ||
| + | *salami | ||
| + | *provolone cheese | ||
| + | *buffalo mozzarella | ||
| + | *ripe tomatoes, sliced | ||
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==Procedure== | ==Procedure== | ||
| − | + | Slice focaccia in half. Drizzle some oil from the olive salad, spread the olive salad in a nice layer on one side. Cover with prosciutto, include sliced tomatoes. Add sea salt, freshly ground black pepper, sliced buffalo mozzarella. Continue to layer with smoked ham, provolone cheese and finish with a few slices of salami. | |
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| − | + | ==References== | |
| + | <References/> | ||
| − | [[Category:Louisiana | + | [[Category:North American cuisine]] |
| − | [[Category:Southern | + | | [[Sandwiches|Sandwich]] | [[North American cuisines|North American cuisines]] | [[Cuisine of the United States|United States cuisine]] | [[Louisiana Creole cuisine|Louisiana Creole cuisine]] |
| + | [[Category:Louisiana Recipes|{{PAGENAME}}]] | ||
| + | [[Category:Southern Recipes|{{PAGENAME}}]] | ||
Latest revision as of 16:52, 6 June 2012
Description
Muffuletta [1] [2] is a sandwich that was created in New Orlean's french quarter; a genius, delicious treat.
Ingredients
- focaccia or loaf of italian bread
- olive salad (jarred mixture of olives, peppers, dried herbs, cauliflower and carrots)
- smoked ham
- salami
- provolone cheese
- buffalo mozzarella
- ripe tomatoes, sliced
Procedure
Slice focaccia in half. Drizzle some oil from the olive salad, spread the olive salad in a nice layer on one side. Cover with prosciutto, include sliced tomatoes. Add sea salt, freshly ground black pepper, sliced buffalo mozzarella. Continue to layer with smoked ham, provolone cheese and finish with a few slices of salami.
References
- ↑ Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 181-182. ISBN 13:978-0-7432-4626-2.
- ↑ Oliver, Jamie Espe (2010). Jamie's AMERICA easy twists on great american classics, and more. Michael Joseph / The Penguin Group. pp. 104-105. ISBN 978-1-4013-2360-8.
| Sandwich | North American cuisines | United States cuisine | Louisiana Creole cuisine
