Happy belated Mardi Gras to you my Galley Peeps. I hadn’t planned on writing this one up for you guys because, well, it’s just a sandwich. The plan was for one more ‘bomb’ recipe (my last two JOAN’S TACO BOMBS and BREAKFAST BOMBS in case you missed them) but someone asked for the bread part of this recipe so I thought, why not? It really was a very delicious, very full and meaty cheesy for ‘just’ a sandwich.
Super simple in construction…bread spread with mustard, topped with meats and cheese. You could use any deli type meats or wouldn’t this be wonderful with a mixture of balsamic roasted Italian veggies instead of meat for a vegetarian version or maybe add some banana peppers to the olive mix for a spicier kick?
I do think though that the stars of this were the cloud soft freshly made bread and the olive mixture. The bread ingredients can be easily doubled, especially handy for a larger loaf if baking in a conventional oven. Or if Omnia baking, use half for the bread and bake the other half as 6-8 little dinner rolls. At our local supermarket I scooped up a container of their deli olive mix (it was a combination of a variety of pitted olives, pickled onions and sun-dried tomatoes) and added a small jar of drained artichoke hearts then chopped it all finely so it rested comfortably on top of the cheese/meat layers. Even if you have some of the olives mix leftover it makes the perfect topping for cream cheese and crackers. You won’t have any problem consuming the rest.
While I was writing this I had a wee brain storm. I have extra meat and cheese and olive mix left over…wheels turning…
If it turns out to be deemed share worthy will be back soon with some more deliousness…..
Will be back regardless but I need to action this before the idea fades…
Muffuletta - sandwich of the Cajun Gods
- Omnia stove top oven (for the ovenless)
- Parchment lined baking sheet (for conventional oven folks)
- One large and one small mixing bowl
- Pastry brush
for muffuletta bread
- 1 1/2 cups All purpose flour plus extra for kneading
- 1 tsp salt
- 1/2 cup warm water hot too hot - baby bottle warm.
- 1/2 tbsp white sugar
- 1 1/2 tsp active dry yeast
- 1 tbsp olive oil plus extra for oiling bowl
- 1 egg
- 1 tbsp water
- 1 tsp sesame seeds
for the muffuletta sandwich
- 16 slices sandwich meat (*see Galley Kat Notes below)
- 8 slices provolone cheese
- 1 tbsp dijon mustard Could be replaced with other mustard or simply olive oil
- 1 cup mixed olive salad (**see Galley Kat Notes below)
for muffuletta bread
- Measure out your warm water and stir in sugar until dissolved.
- Sprinkle yeast over the water and set aside for 5-10 minutes until foamy
- In large mixing bowl stir flour and salt to combine
- To the flour add yeast and olive oil and stir until combined.
- Dump onto a floured surface and knead for about five minutes. If it gets too sticky add a small amount of flour. The dough will become very smooth and silky.
- Clean out the mixing bowl and smear with a little extra olive oil.
- Place dough into the bowl, turning to coat with oil.
- Cover with a tea towel away from draughts and let rise until doubled, about 1 1/2 hours.
for Omnia users
- Remove dough from bowl and stretch or roll into a oblong shape about 24” long.
- Arrange dough around a prepared Omnia baking pan and pinch the two ends together to make a complete ring.
- In a small bowl whisk egg and 1 tbsp water together then generously brush the dough surface with the egg wash. Sprinkle the top with sesame seeds.
- Cover and let rise until doubled, about 1 hour.
- Cover (the Omnia cover that is), place on pre-heated base plate and cook on high for 5 minutes, then reduce heat to medium low and continue to cook for about 20 minutes. The bread won’t brown as nicely as in a conventional oven but it should be baked through once you see browning along the sides.
for conventional oven users
- Follow dough proofing instructions above and once doubled in size from the first rise, form into a flat disc.
- Place on parchment lined baking sheet, paint dough with egg wash (egg whisked with 1 tbsp water),sprinkle sesame seeds over top, cover with a tea towel and let rise for about 1 hour or until doubled.
- Bake in pre-heated 475 ° F (246 ° C) oven for 5 minutes then reduce temperature to 350 ° F (176 ° C) for 20 minutes or until nicely browned.
for the sandwich
- When the bread has cooled enough to handle, slice in two horizontally.
- Brush each half with mustard or olive oil
- Place the bottom half back into the Omnia baking pan or onto the baking sheet, depending on cooking method.
- Start layering. First half the meat placed evenly around the bread, folding slices in half to fit.
- Cut your cheese slices in half and layer half of them over the meat.
- Repeat the meat/cheese layers then top with the olive mixture.
- Place bread top over all and press down to help bring everything together.
- Place covered baking pan back on the pre-heated base plate on medium low for about 15 minutes, until warmed through and cheese has begun to melt slightly. Or if using a conventional oven, place back into the pre-heated 350 ° F (176 ° C) for 10-15 minutes. You can eat it straight away without heating but it did bring all the tasty juicey melty cheesy flavours together so well.