Sunday, September 12, 2010

Mom's Sit Sandwich (Squishy Sorta Muffuletta)

Why is it a Sit Sandwich? You sit on it to flatten it silly.

Well, I just flattened mine with my hands, so no sandwich sitting for me, but I'm sort of a grouch that way.

It is important to let the flavors develop while this chills in the fridge. I made the recipe as called for, but there are additional ingredients listed at the end of the recipe that you can add to give it a twist. I happened to have a butter and garlic dipping sauce leftover from a pizza order, so I dipped my sandwich in that and it was amazing. Ready for the recipe?

I think the sandwich as made in the original recipe is great, but needs a little zip of extra flavor, perhaps by adding pepperoncini peppers or sandwich sliced pickles. Please look at the end of the recipe for more addition ideas.

Mom's Sit Sandwich (Squishy Sorta Muffuletta)
Makes one large sandwich, several servings

1 large round loaf French bread (or oval "peasant" loaf, or sourdough)
1 (6 1/2 ounce) jars marinated artichoke hearts, drained, liquid reserved and hearts roughly chopped (I used a paper towel to sop up any extra liquid after cutting them)
1/2 cup mayonnaise
1 large ripe tomatoes, sliced thin
salami, thinly sliced
turkey breast, thinly sliced (any kind)
thinly sliced cheese slices, any kind (provolone, fresh mozzarello, cheddar, etc.)
1 (2 1/2 ounce) cans sliced ripe black olives, drained
1/2 purple onion, thinly sliced (amount to taste)
-- Please look at the end of the recipe for more additions--

*This must be assembled at least 2 hours before serving, but can be assembled up to 8 hours before serving.

1. Cut loaf of bread in half horizontally and hollow out the soft bread from both halves, leaving a shell about 3/4-inch thick. Reserve soft bread for another use.

2. In small bowl, combine artichoke liquid with mayonnaise and spread onto bread shells.

3. Layer ingredients until mounded high. Place top half of bread over mound of ingredients. Wrap entire loaf tightly with plastic wrap. Refrigerate.

My layering went as such:
Bottom piece of bread
Mayo Spread
Artichokes and sliced olives
Sliced Tomatoes
Sliced Red onion
Mayo Spread
Top piece of bread

4. Before serving, place sandwich (wrapped in plastic) on a hard surface and sit on it. This smashes the ingredients together and makes it easier to serve. Do not omit this step, strange as it seems, as this step is what makes the sandwich delicious. Slice the loaf into wedges or slices to serve. (My note: Okay, I didn't sit on mine, I just used my hands to press it down and then wrapped it to let it chill in the fridge for about an hour)

Other additions: dill pickle sandwich slices, roasted garlic, garlic butter dipping sauce, strips of roasted red and yellow pepper, whole fresh basil leaves, pesto mayonnaise, pepperoncini, sliced sweet red cherry peppers, pancetta, and other sliced sausage varities.

Recipe adapted from 

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1 comment:

  1. I absolutely love muffalettas! This one's going into my recipe file.


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