23 December 2011

Mufuletta sandwich

Even though it's been a while since the last post, don't take that mean I've stopped cooking!

My latest favorite thing to make is mufuletta, a spicy/juicy spread to put onto bread when making a sandwich. Best served with mortadella, provolone, and cotto salami, it's a bit too spicy for tamer sandwich fare. On the upside, one does NOT need mayonnaise or mustard to make a good sandwich.


The recipe is one I love: it has as many variations as there are people taking the time to write it down. As such, there's also no wrong way to make it.

Here's my version:

1/2 cup giardinara (the spicy preserved vegetables in a jar)

6 garlic-stuffed green olives

1/4 red bell pepper, in strips

2 cloves garlic

2 Tbsp olive oil

pinch of red pepper flakes

grind or two of black pepper

splash of hot pepper sauce

Whirl the ingredients in a food processor until minced.

Apply this directly to your bread, a nice sour dough french bread works a treat. Stack as many meats and cheeses onto this as you can find, and cover with another treated slice of bread.

Wash it down with a glass of grappa, a nice dark ale, or a can of Barq's root beer.