June 2, 2008

Muffuletta


If you haven't been introduced to a fabulous New Orleans sandwich, the Muffuletta, then read on. The layered sandwich originated at the Central Grocery, a small Italian-American grocery store in the French Quarter of New Orleans. The muffuletta is a delightful meal of a soft light bread filled with a variety of meats, cheeses and a zesty olive salad.

My gluten free version of the muffuletta is based on the recipe from Nola Cuisine. Danno has created a wonderful sandwich that he based on the one from Terry Thompson-Anderson's book, Cajun-Creole Cooking. This recipe makes a fabulous tender loaf of bread that's perfect for letting the filling of a sandwich shine through and a spicy olive salad for the filling.

Since this was one of our favorite sandwiches, my husband and I were thrilled with how it turned out. Our children really enjoyed it, however they weren't as keen on the olive salad. This recipe makes enough for one meal for four people, but don't count on leftovers. My family made sure that every scrumptious bit was devoured, before asking me to make this one again.

Recipes


Muffuletta Bread

1 cup warm water (110 - 115 degrees Fahrenheit)
1 pkg active dry yeast
1 1/2 tsp cane sugar
2 tsp chia seed meal
1/2 cup millet flour
1/2 cup gf oat flour
1/2 cup arrowroot starch
3/4 tsp sea salt
1 Tb vegetable shortening
sesame seeds

Egg Wash
1 egg, beaten
2 Tb cold water

1. In a large bowl, pour in the yeast, sugar and water. Stir and let stand for 30 minutes or until the yeast is bubbly. While the yeast is proofing, cover a cookie sheet with parchment paper.

2. In a medium sized bowl, dump in the flours, chia seed meal, salt and shortening. Using a fork, work the shortening into the flour until it is in small bits.

3. Slowly stir the flour into the yeast until the dough comes together. Then set the dough on the paper covered cookie sheet and shape into a round loaf. Set the cookie sheet in a warm location and allow the bread to rise for 1 1/2 hours.

4. Preheat the oven to 425 degrees Fahrenheit. With a pastry brush cover the egg wash over the top of the loaf. Then sprinkle the top with sesame seeds. Place the cookie sheet in the loaf in the oven and bake for 10 minutes. Reduce the heat to 375 degrees Fahrenheit and cook the loaf for an additional 25 minutes. The bread should be golden brown and sound hollow when tapped.

Substitutions

1. You can substitute 1 1/2 cups gluten free flour blend for the flours in this recipe.

2. You can substitute 1 tsp xanthan or guar gum for the chia seed meal in this recipe.

3. You can substitute agave syrup for the cane sugar in this recipe.



Olive Salad


2/3 cups green olives with garlic, pitted & chopped
1/2 cup Calamatta olives (or black), pitted & chopped
1 cup cauliflower, chopped
2 Tb capers
1/2 cup celery, thinly sliced
1/3 cup carrot, sliced thin
1/3 cup jarred pearl onions, chopped
1/3 cup radish, sliced thin
1 Tb parsley, finely chopped
3 tsp dried oregano
1/4 tsp grains of paradise
2 Tb red wine vinegar
1/2 cup olive oil
1 Tb lemon juice
2 tsp olive brining liquid (from the green olives)
Sea salt & black pepper to taste (salt may not be needed)

1. In a large bowl, dump all the ingredients into the bowl and stir together. Cover the bowl and place in the refrigerator.

2. Allow the salad to sit for at least 3 days before eating. The salad gets better with time.

Substitutions

My version is nightshade free, if you can eat them you can add pepperoncini, 1 tsp crushed red pepper flakes and 1/4 cup pimentos to increase the spiciness of the dish.

Building the Sandwich

1 loaf Muffuletta Bread
Salami
Ham
Mozzarella
Provolone
Olive Salad

1. Slice the loaf in half, using a pastry brush coat each side of the loaf with the olive oil from the olive salad.

2. Layer the meat and cheese on the bottom of the bread. Then top with the olive salad. Put the top on the salad and lightly press down. Slice into quarters or eighths and serve.

16 comments:

VeggieGirl said...

Muffuletta sandwiches are fabulous; and a gluten-free one?? Even better! :0) Glad that you and your husband enjoyed it, 100%.

glutenfreesoxfan said...

That looks wonderful! I love antipasti plates, and this seems to have it all. All those olives and marinated veg along with italian meats and cheeses. The bread looks great, although to be honest, I could probably just eat the olive salad plain, out of a bowl!

Karen

glamah16 said...

How did you know that was one of my favorite sandwhiches! I cant enough of the olive salad on it.

shellyfish said...

I've never heard of this delight! I have to try it! It sounds & looks super!

linda said...

Looks delicious! Especially the olive salad!

Gabi said...

The Central Market would be proud!
I checked these out on my first trip to NOLA and they were fab- I bet your GF version is even better.

BTW I've passed an award on to you- you totally deserve it xoxo

Here's the link:
http://www.thefeastwithin.com/2008/06/04/the-year-of-blogging-deliciously/

Naomi Devlin said...

Great looking bread, I love the sound of millet and oat flour.

Fin has imposed a moratorium on black olives in his food and yet I have to hide the jar of green olives to prevent him inducing high blood pressure before breakfast - strange huh?

x x x

katskitchen said...

I've heard of Muffuletta sandwiches before but never knew what they were. It looks really good although I'm not an olive person, so I'd have to leave those out.

BitterSweet said...

Gluten-free bread never fails to amaze me... I mean truly, it sounds impossible, and yet there it is! I must try it myself some time!

The Good Eatah said...

Oh my yum. I LOVE a good muffuletta; thanks for making one gluten-free! Yay!

CookiePie said...

This looks amazing! I love muffalettas - and yours looks especially fabulous. Can even a gluter eater have one? ;)

Gluten free Kay said...

Thanks for transporting me back to my last New Orleans vacation! I can almost smell the beignets as I cross the street to the Central Grocery, then head down to the farmers market. Oh, there goes the ferry boat!

I've avoided all sausage-type things since going gf. I read a million labels, then decided it was a lost cause. What brand of salami did you use? Was it tough to find a gf kind?

Sheltie Girl said...

Hi Gluten Free Kay - I buy gf salami from Applegate Farms. They also carry gf ham and pepperoni.

If you'd like to read more about their products or to order them online, visit their website: www.applegatefarms.com.

Sheltie Girl

Simply...Gluten-free said...

Oh, this is really making mw hungry - and I just ate! YUM!

White on Rice Couple said...

New Orleans cuisine to new to us. Thanks for sharing this new sandwich! I really like your "nightshade" free version!

Emilia said...

That looks great!

I like reading about southern food, I've always wanted to see New Orleans especially. Never been there, but I hope I will someday.