Read more Read more A taste from the book: Muffuletta Prep time: 20 minutes // Cook time: 10 minutes // Makes 4 servings Invented in 1906 at Central Grocery on Decatur Street in the heart of the French Quarter, this famous sandwich continues to please, with its unique combination of sesame seed round loaf bread, olive salad, sliced salami, ham, mortadella, Swiss, and provolone. Its good as-is (and great for picnics), but heat it up to melt the cheese and this sandwich really delivers. Instructions: 1. Cut the Italian loaf in half lengthwise and separate the top and bottom. On the bottom, evenly arrange the salami and ham and top with the mortadella, Swiss, and provolone cheeses. 2. Spread the olive salad over the cheese and follow with the bread top. 3. Cut into four wedges and serve immediately. Tips: To serve the sandwich warm, place it on a baking sheet and bake in a preheated 350F oven for about 10 minutes, until the cheese is melted and the top is browned. Ingredients: 1 round Italian sesame seeded loaf (about 10 inches in diameter) pound thin-sliced salami pound thin-sliced ham pound thin-sliced Swiss cheese pound thin-sliced mortadella pound thin-sliced provolone cheese 1 cups olive salad Read more
Details e-book The Best of New Orleans Cookbook
🗸 Author(s): Ryan Boudreaux
🗸 Title: The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy
🗸 Rating : 4.7 from 5 stars (1427 reviews)
🗸 Languange: English
🗸 Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
🗸 Supported Devices: Android, iOS, PC and Amazon Kindle
Readers' opinions about The Best of New Orleans Cookbook by Ryan Boudreaux
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