YOU ARE HERE: HeraldMail HomeCollectionsLoaf

Muffuletta on the fly

April 19, 2013|Scott Anderson | Culinary Passion

This variation of the muffuletta is easy to prepare.

It is also a recipe that can be made in a hurry with a few of the basic muffuletta ingredients.

Start out with Italian bread and build from there to create a nice sandwich that doesn't need to have a lot of work or time put into the build.

Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Muffuletta on the fly

1 loaf fresh Italian bread

Extra virgin olive oil

1/2 cup fancy shredded Parmesan cheese

1/4  cup sliced pimentos

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon dried thyme

1/4 cup sliced black olives

1/4  cup chopped green olives

1/4  pound salami, thinly sliced

1/4  pound ham, thinly sliced

1/4  pound mozzarella cheese, thinly sliced

1/4 pound aged provolone cheese, thinly sliced

Slice loaf in half lengthwise. Pull out some of the breading from the top and bottom. Place both sides flat on the surface, hollowed side up. Liberally drizzle olive oil on sides, sprinkle Parmesan, pimentos, basil, oregano and thyme.

On the bottom half, layer olives, then meats and cheeses, cover with top layer and cut into individual servings and enjoy.

The Herald-Mail Articles