The Muffuletta Sandwich

The Muffuletta is a Sicilian specialty sandwich that is affectionately called The Muff. When the Italians came to America The Muff was adopted by the southern states and specifically New Orleans. The Muff was made famous in 1906 by the Central Grocery shop of New Orleans. The Muff is like the ultimate club sandwich and then some. The Muff is made of a 10 inch wide round loaf or ciabatta. The loaf is traditionally hollowed out and stuffed full of cured meats like Parma ham, Mortadella, Pepperoni, Milano and Napoli salami layered upon each other. Then add a couple of different types of cheese like mozzarella and provolone and to finish it off with an olive salad made up of sundried tomatoes, black and green olives, capers, basil, parsley and extra virgin olive oil. Ideally you make up an olive salad the day before to let the flavours marry.

Once The Muff is made press it all down, wrap in shrink-wrap and leave in the fridge for 2-3 hours. It is best to add some added weight to compress the sandwich and so that the oils and flavours get absorbed into the meat, cheese and bread. I think the type of holed cheeses I used enhances this process. I like it warmed slightly in the oven for 5 minutes so that the fats run out of the meat into the bread and the cheese melts. This creates the ultimate warm ham and cheese sandwich or manwich might be more accurate. Apparently warming the sandwich is a big no, no for a Muffuletta. I also made mine more into a Mediterranean sandwich and not strictly Italian. I added Chorizo and Serrano ham, mainly because I couldn't get Parma ham. I also added German peppered salami and Jarlsberg and Emmental cheese. I have seen Peter Gordon do a version were he added some beetroot and carrot, I guess to put a New Zealand spin on The Muff. When I did mine I added the roasted beetroot, but not the carrot. The addition of the beetroot adds a wonderful vibrant colour to the layers when you cut into The Muff. Making and eating this sandwich is an experience, one that needs a napkin for all the juices that dribble down your chin.

Darrell writes an informal blog dedicated To Metallica, Fine Wine & Cake, Cigars, Innovative TV & Cinema. Music With Soul. And a joy of cooking.

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The Muffuletta Sandwich

The Muffuletta is a Sicilian specialty sandwich that is affectionately called The Muff. When the Italians came to America The Muff was adopted by the southern states and specifically New Orleans. The Muff was made famed in 1906 by the Central Grocery shop of New Orleans. The Muff is like the extreme club sandwich and then some. The Muff is made of a 10 inch wide round loaf or ciabatta. The loaf is traditionally hollowed out and stuffed full of cured meats like Parma ham, Mortadella, Pepperoni, Milano and Napoli salami layered upon each other. Then add a combine of dissimilar types of cheese like mozzarella and provolone and to quit it off with an olive salad made up of sundried tomatoes, black and green olives, capers, basil, parsley and extra virgin olive oil. Ideally you make up an olive salad the day before to let the flavours marry.

Once The Muff is made press it all down, wrap in shrink-wrap and leave in the fridge for 2-3 hours. It is best to add some added weight to compress the sandwich and so that the oils and flavours get absorbed into the meat, cheese and bread. I think the type of holed cheeses I used enhances this process. I like it warmed slightly in the oven for 5 minutes so that the fats run out of the meat into the bread and the cheese melts. This creates the extreme warm ham and cheese sandwich or manwich might be more accurate. Apparently warming the sandwich is a big no, no for a Muffuletta. I also made mine more into a Mediterranean sandwich and not strictly Italian. I added Chorizo and Serrano ham, generally because I couldn't get Parma ham. I also added German peppered salami and Jarlsberg and Emmental cheese. I have seen Peter Gordon do a version were he added some beetroot and carrot, I guess to put a New Zealand spin on The Muff. When I did mine I added the roasted beetroot, but not the carrot. The increasing of the beetroot adds a fabulous vibrant colour to the layers when you cut into The Muff. Making and eating this sandwich is an experience, one that needs a napkin for all the juices that dribble down your chin.

Meat Casseroles

The Muffuletta Sandwich

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Divine Turkey-Broccoli Sandwich With Cheese Sauce

Cheese has been around for centuries and so has melted cheese. In many countries, the recipe for melted cheese sauce is known as Welch Rarebit. Agreeing to Wikipedia, the sauce was created by humble people who couldn't afford rabbit or other kinds of meat.

The recipe probably started out as melted cheese thinned with a bit of milk or cream. As the decades passed, other ingredients were added -- beer, ale, mustard, Worcestershire sauce, tomatoes, onions, oysters, and meat. Home cooks passed the recipe on to their children. "The Boston Cooking School Cook Book" by Fannie Merritt Farmer and first published in 1896, contains some recipes for Welsh Rarebit.

Meat Casseroles

The first one calls for butter, cornstarch, thin cream (half and half), salt, mustard, a "few grains of cayenne," and a soft, mild cheese cut into pieces. "Much of the success of a rarebit depends on the capability of the cheese," notes Farmer.

The second recipe calls for ale or lager beer and is thickened with a beaten egg. Tomato Rarebit is the third recipe and it includes stewed tomatoes that have been drained. All of the Welsh Rarebit recipes are served on toast or crackers.

"The Victory Cook Book: Wartime Edition," edited by Ruth Berolzheimer and published in 1943, also contains a Welsh Rarebit recipe. Instead of milk or cream, ginger ale is used for the liquid. This may have been due to the shortage of milk and cream during World War Ii.

Welsh Rarebit (cheese sauce) has survived for centuries because it is homey, comforting and tastes good. But as I discovered, you have to be meticulous with sharp Cheddar, because it can curdle if you melt it too quickly. To be on the safe side, I use mild Cheddar and add dry mustard to enhance its flavor. Thanks to deli meat, pre-shredded cheese, and frosty broccoli, this recipe can be made in minutes. You may substitute frosty asparagus spears for the broccoli. Now enjoy your Divine Turkey-Broccoli Sandwich with Cheese Sauce.

Ingredients

2 tablespoons butter

2 tablespoons gravy flour

1/4 teaspoon salt

1/8 teaspoon pepper

2 cups fat free half and half

2 cups pre-shredded mild Cheddar cheese

8 slices lightly toasted bread

1 pound deli turkey, thinly sliced (or more)

1 box frosty broccoli spears, defrosted

Extra pre-shredded mild Cheddar cheese

Method

Melt butter in small saucepan over low heat. Whisk in flour, seasonings, and cook for one minute. Add half and half, whisking constantly, and cook until sauce starts to thicken. Lower the heat and add the cheese. Cook for about five minutes, or until the cheese has completely melted. Cover and set aside. Lay toast in a shallow casserole. Mound some slices of turkey on each slice of bread. Place a broccoli spear on top of the turkey. (You may have to cut spears into thinner strips.) Spoon cheese sauce over sandwiches and decoration with extra Cheddar. Broil until the cheese is lightly browned. Makes 4 servings.

Copyright 2009 by Harriet Hodgson

Divine Turkey-Broccoli Sandwich With Cheese Sauce

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