Mufaletta
Recipe by Pamela Dunn
This is definitely a re-defined dish. Following the idea of the grilled sandwich, overstuffed with a fresh pesto-like sauce and lots of chunky yummy stuff.
Ingredients
- 6 Loaves Medium Sized Rustic Boule
- 1 Recipe Smashed Ganoush
- 1 Recipe Six Green Chiff Salad
- 1 Sm Jar Winding Drive Balsamic Onion Jam
- ¼ Cup Olive Oil
Preparation
- Cut the boules across 1 1'2” above the base of the loaf. Pull away some of the bread from the bottom crust to create a shallow bowl, do the same in the top. Consider how stuffed you would like this sandwich and remove the bread from the top accordingly.
- Heat a non-stick or cast iron griddle to a medium heat.
- Brush the contact surfaces of the bread with oil and place on the griddle to slowly warm and toast.
- While the bread readies, prepare the jam in a microwave safe bowl with ¼ Cup oil, warming it carefully in the microwave 15 seconds at a time to liquify the jam and blend together.
- Remove bread from the heat and spread a thin layer of jam into the boule lid.
- Fill the base with Smashed Ganoush and the lid with Six Green and assemble.
Use a good quality serrated bread knife to cut down into the boule to create portions. A Mufaletta, in its delightfully vulgar proportions, usually serves one. A half easily satisfies of this version.
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