Last spring Shelby and I flew to New Orleans.  For business.  Aaaannnnd a girl’s getaway.  To say we had a blast is an understatement.  Before we left home we each made a must-see/do list of what we wanted to experience while visiting The Big Easy.  A trip to Central Grocery Co. for a Muffuletta was near the top of my list.

There were several ‘firsts’ that weekend.  I shared more about our trip in this post titled Beignets & Charbroiled Oysters {and a Pimm’s Cup recipe}.  We saved the best for last, we would enjoy a Muffuletta for lunch on Monday before we flew out that evening.  Yeeeaaaahhh.  Central Grocery is closed on Mondays.  Damn.

I had visions of sharing my version of their Muffuletta.  I had even started the post and saved it as a draft.  That draft has laid dormant for over a year.  I will visit NOLA again, this I know.  But I couldn’t wait any longer to create this monster sandwich in my kitchen.  Here we go.

I took some liberties with this Muffuletta.  I make a really good Triple Olive Tapenade.  Why reinvent the wheel?  Our tapenade was a great substitution for their ‘olive salad.’

Next, the Muffuletta got it’s name from a loaf of bread called muffuletta.  Sadly, they don’t make that at my local bakery and from what I’ve learned my best chance to obtain muffuletta is to board a plane to New Orleans.  Given that wasn’t an option, I chose our favorite round loaf….sour dough.  Blasphemy I know.  Can we agree now that this recipe isn’t authentic, yet a damn good representation of a classic sandwich?  In my head we all agreed.

I stepped up to the deli and was greeted by an energetic meat monger.  Not sure about that term.  After informing my ‘slicer guy’ that I was about to be a nightmare, he quickly said “I’m all in, let’s do this.”  I need 1/4-pound of salami, mortadella, capicola, provolone, mozzarella….and yes, I said yes to every sample he offered.  OooMyyyWeeerd.  Mortadella is bologna for grown ups.  Yum!

We have tomatoes overflowing every inch (and counter) of our kitchen.  Yes, sliced tomatoes have been added to our sandwich, along with banana pepper rings.  And all of that meat and cheese.

Our Muffuletta Sandwich was awe-mazing and loaded with meat.  I layered tomato on the bottom, then alternated meat and cheese before topping with the yummy tapenade.  The key to the Muffuletta Sandwich is to press it.  I wrapped our sandwich in paper then stood every heavy can and pot on top of it for about six hours.  Holy Wow.  This is a BIG sandwich.  We each attempted a rather tall quarter first.  Serious sandwich love.  Later that evening, (in my best narrator voice) we heated the remaining sandwich in the oven.  Are you kidding me?!  Again, in my head we all agree….that all those Italian meats and cheeses bring a flavor explosion when warmed in the oven.

Did I mention that this is an awesome Game Day recipe?  Sharing on SEC Saturday.

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Muffuletta Sandwich

Ingredients

• 1 8- inch round Italian bread
• 1/2 cup Tapenade recipe link in post
• 1 small tomato sliced
• 1/4 cup banana pepper rings
• 1/4 pound mortadella
• 1/4 pound salami
• 1/4 pound capacoli
• 1/4 pound provolone
• 1/4 pound mozzarella

Instructions

• Prepare Olive Tapenade. Preferably 8-12 hours ahead of time.
• Slice Italian round and scoop out extra bread.
• Layer tomato slices then alternate meat and cheese. Top with banana pepper and olive tapenade.
• Wrap sandwich then press with a plate stacked with heavy pantry ingredients. Your choice.
• To serve, use a sharp knife and cut in quarters.

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We’re celebrating National Grilled Cheese Month one tasty sandwich at a time.  This grilled cheese sandwich was inspired by one of my favorite deli sandwiches.  Boar’s Head Beef Bologna with Mozzarella on Italian bread with mayo.  And sometimes tomato.  My love of bologna started very early on.

My brother and sister and I have come to realize that many of the foods we grew up on (and fell in love with) were the ‘affordable’ ingredients.  We ate a lot of ground beef, eggs, pasta and bologna & cheese sandwiches.  Heck, we ate bologna for breakfast.  I remember sunny summer mornings when mom would set the picnic table in the backyard for breakfast.  We’d have scrambled eggs, baked beans, fried bologna, buttered toast, orange juice, home fries, sliced tomatoes.  Aaaah.  Those were the carefree happy days that make me yearn for summertime and great big hearty breakfasts.

Thanks for the memories Fried Bologna & Mozzarella Grilled Cheese Sandwich.  Hope to visit with you again real soon.

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Caprese Grilled Cheese Sandwich.  We had to do it.

You know we’ve got basil growing faster than a speeding bullet.  Add a ball of fresh mozzarella able to leap tall buildings in a single bound.  And an Italian bread getting eaten faster than a locomotive…I must act quickly.

Add oven roasted vine-ripe tomatoes, thinly sliced red onion, and a drizzle of balsamic vinegar.  Oooh my my. Oh yes yes. Honey put on that paaarty dress.

Forgive me, this sandwich has got me feeling a bit Cheesy ;)

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Caprese Grilled Cheese Sandwich

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 4 slices Italian bread
• 4-6 Compari or plum tomatoes sliced
• 2 very thin slices red onion
• 4 ounces fresh Mozzarella sliced
• a handful of fresh basil leaves
• 1 Tbl. olive oil
• 2 Tbl. butter
• a drizzle of balsamic vinegar
• sea salt & freshly cracked pepper

Instructions

• Preheat oven to 400 degrees. Line shallow baking sheet with foil coated with cooking spray.
• Spread tomato and onion slices in a single layer. Drizzle with olive oil and sprinkle with salt & pepper and roast for 10 minutes.
• Meanwhile butter one side of each bread slice and set aside.
• Press roasted tomatoes with paper towels to absorb access moisture. Then layer onto bread slices. Top with mozzarella cheese slices, fresh basil, red onion, and a drizzle of balsamic vinegar.
• Pan grill until golden brown on each side.

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