I like this one. For me the olive salad will either make it or break it.
In New Orleans the two best Muffulettas - bar none - can be had at
Central Grocery or at Napoleon House on Chartres Street.
1 cup warm water (110 F)
1 tablespoon granulated sugar
1 package active dry yeast (about 1 tablespoon)
3 cups bread flour (approximately)
1 1/2 teaspoons salt
2 tablespoons vegetable shortening
In a 2-cup glass measuring cup, combine water and sugar. Stir in
yeast. Let stand until foamy, 5 to 10 minutes.
In a food processor fitted with the steel blade, combine 3 cups
flour, salt and shortening. Add yeast mixture. Process until dough
forms a ball, about 5 seconds. Stop machine; check consistency of
dough. It should be smooth and satiny. If dough is too dry, add more
warm water, 1 tablespoon at a time, processing just until blended. If
dough is too sticky, add more flour, 1 or 2 tablespoons at a time,
processing just until blended. Process 20 seconds to knead.
Lightly oil a large bowl, swirling to coat bottom and sides. Place
dough in oiled bowl; turn to coat all sides. Cover bowl with plastic
wrap. Let rise in a warm, draft-free place until doubled in bulk,
about 1 1/2 hours.
Lightly grease a baking sheet. When dough has doubled in bulk, punch
down dough; turn out onto a lightly floured surface. Form dough into
a round loaf about 10 inches in diameter; place on greased baking
sheet. Sprinkle top of loaf with sesame seeds; press seeds gently
into surface of loaf. Cover very loosely with plastic wrap; let rise
until almost doubled in bulk, 1 hour. Place rack in center of oven.
Preheat oven to 425 F. Remove plastic wrap. Bake loaf in center of
preheated oven 10 minutes. Reduce heat to 375 F; bake 25 minutes. The
loaf is done when it sounds hollow when tapped on bottom. Cool
completely on a rack before slicing. Makes 1 loaf.
1 (32 ounce) jar pimento-stuffed green olives, chopped
2 cups pitted ripe olives, chopped
1 1/4 cups chopped pickled cocktail olives
2 celery stalks, finely chopped
2 cups blanched chopped cauliflower
1/4 cup minced garlic
2 medium carrots, peeled and minced
2 teaspoons dried leaf oregano
1 tablespoon minced flat-leaf parsley
2/3 cup red wine vinegar
1/4 cup olive oil
Combine all ingredients in a large bowl and stir to blend well. Store
in jars with tight-fitting lids in the refrigerator. Makes about 3 quarts.
Not only can you use this as a dressing for Muffuletta Sandwich, it
also makes a delicious addition to tossed green salads, pizzas, and
is a great relish to spread on crackers.
1 (10-inch) Muffuletta Bread loaf
3 ounces honey ham, thinly sliced
3 ounces Mortadella with pistachios, thinly sliced
3 ounces Genoa salami, very thinly sliced
1 heaping cup Olive Salad
5 slices Provolone cheese
Preheat oven to 350 F.
Cut bread in half crosswise to form a sandwich bun. Layer the honey
ham on the bottom of the loaf. Next add the Mortadella, then the
salami. Spread the Olive Salad over the meats evenly. Top with the
slices of Provolone cheese and place the top on the sandwich. Press
down to compress slightly. Wrap the sandwich in foil and bake for 20
minutes, or until the cheese has begun to melt into the Olive Salad.
Slice sandwich into 4 quarters. Use wooden picks to secure layers, if
desired; remove picks before eating.