Florida MuffAletta
Chef Justin puts his Florida twist on a New Orleans classic sandwich - the Muffuletta. Don't worry - no oranges were used in the filming of this segment.
RELISH INGREDIENTS:
1 Cup Florida cucumber, seeded and diced small
1 Cup Florida carrot, peeled and diced small
1 Cup Florida celery, diced small
1/4 Cup green onions, chopped fine
1 Cup Spanish queen green olives, pitted and chopped
1/2 Cup kalamata olives, pitted and chopped
1/2 cup pepperoncini, seeded and chopped
2 tablespoons capers
4 Garlic cloves, sliced thin
2 Tablespoons flat leaf Italian parsley, chopped fine
1 tablespoon Fresh oregano or 1/3 tablespoon dried Oregano
1 Teaspoon crushed red pepper flakes
3 Tablespoons red wine vinegar
2 Tablespoons olive oil
1 Cup roasted red peppers, diced small
Kosher salt & fresh ground pepper to taste
RELISH PREPARATION:
1. Combine all ingredients in a mixing bowl, marinate in the refrigerator for at least one hour.
SANDWICH INGREDIENTS:
2 10" loaves of focaccia (or your favorite)
1/8 pound Mozzarella cheese, sliced
1/8 pound Provolone cheese, sliced
1/4 pound Salami - 1/4 pound Capicola
1/4 pound Mortadella
SANDWICH ASSEMBLY
1. Preheat oven to 375.
2. Slice bread in half length wise, place on baking sheet, cut side up.
3. Drizzle tops of bread lightly with olive oil.
4. Place bread in oven for approximately 3-5 minutes or until lightly toasted.
5. Remove bread from oven and let cool slightly.
6. Evenly distribute half of the mozzarella & provolone cheeses on the top of two halves.
7. Using a slotted spoon to slightly drain the relish, evenly distribute a small amount of relish on top of the cheese on the two halves.
8. Next, layer the Mortadella, Capicola, and Salami on top of the relish of each sandwich.
9. Using a slotted spoon to slightly drain the relish, evenly distribute on top of the meat.
10. For the last layer, cover the relish with the remaining cheese.
11. Place the bread tops on the sandwich and press down lightly.
12. Place the sandwiches back in the oven, for another 3-5 minutes, or until warm throughout.
13. Remove sandwiches from oven, let cool slightly.
14. Slice sandwiches into equal portions and serve immediately.
RELISH INGREDIENTS:
1 Cup Florida cucumber, seeded and diced small
1 Cup Florida carrot, peeled and diced small
1 Cup Florida celery, diced small
1/4 Cup green onions, chopped fine
1 Cup Spanish queen green olives, pitted and chopped
1/2 Cup kalamata olives, pitted and chopped
1/2 cup pepperoncini, seeded and chopped
2 tablespoons capers
4 Garlic cloves, sliced thin
2 Tablespoons flat leaf Italian parsley, chopped fine
1 tablespoon Fresh oregano or 1/3 tablespoon dried Oregano
1 Teaspoon crushed red pepper flakes
3 Tablespoons red wine vinegar
2 Tablespoons olive oil
1 Cup roasted red peppers, diced small
Kosher salt & fresh ground pepper to taste
RELISH PREPARATION:
1. Combine all ingredients in a mixing bowl, marinate in the refrigerator for at least one hour.
SANDWICH INGREDIENTS:
2 10" loaves of focaccia (or your favorite)
1/8 pound Mozzarella cheese, sliced
1/8 pound Provolone cheese, sliced
1/4 pound Salami - 1/4 pound Capicola
1/4 pound Mortadella
SANDWICH ASSEMBLY
1. Preheat oven to 375.
2. Slice bread in half length wise, place on baking sheet, cut side up.
3. Drizzle tops of bread lightly with olive oil.
4. Place bread in oven for approximately 3-5 minutes or until lightly toasted.
5. Remove bread from oven and let cool slightly.
6. Evenly distribute half of the mozzarella & provolone cheeses on the top of two halves.
7. Using a slotted spoon to slightly drain the relish, evenly distribute a small amount of relish on top of the cheese on the two halves.
8. Next, layer the Mortadella, Capicola, and Salami on top of the relish of each sandwich.
9. Using a slotted spoon to slightly drain the relish, evenly distribute on top of the meat.
10. For the last layer, cover the relish with the remaining cheese.
11. Place the bread tops on the sandwich and press down lightly.
12. Place the sandwiches back in the oven, for another 3-5 minutes, or until warm throughout.
13. Remove sandwiches from oven, let cool slightly.
14. Slice sandwiches into equal portions and serve immediately.