Wednesday, April 1, 2015

Muffuletta Grilled Cheese #FoodieExtravaganza


Olive salad, mozzarella, salami, mortadella, ham and provolone, grilled in between two well buttered slices of a crusty loaf make a non-traditional muffuletta that, frankly, (Please don’t come at me with spears, New Orleans folks) is better than the original.

This month my Foodie Extravaganza group is celebrating grilled cheese sandwiches in all their glorious forms, sweet and savory. I am not a huge fan of sandwiches in general, but grilled cheese is one of the rare exceptions to that rule for me. As are muffulettas. It seemed like the perfect time to do a mashup and create a muffuletta grilled cheese sandwich. Seriously, as much as I enjoy a traditional muffuletta on a big circle of yeasty bread, using the filling on crusty artisanal bread and toasting the whole thing on a hot griddle till the cheeses are warm and melty, well, I like it sooooo much more. See if you don’t agree.

Ingredients for each sandwich
2 slices crusty bread
1-2 teaspoons butter, softened
2 very heaping tablespoons olive salad spread (You can easily make your own or buy it online.* )
A few slices each: mozzarella, salami, mortadella, ham and provolone cheese



Method
Butter your bread liberally - this is no time to be shy - and lay the slices butter side down on your griddle. Top each with a healthy scoop of olive salad and spread it around to cover.



Add the mozzarella to one slice.



Followed by the salami, the mortadella and the ham.

Finish by adding the provolone.



Close the sandwich and start cooking over a low fire. It’s going to take a while to heat through and melt the cheese so we don’t want the bread to toast too fast.



Cover the griddle with a heavy lid that presses down on the sandwich. This helps hold in the heat and make sure that all parts of the bread are being toasted.



After a few minutes, remove the lid and wipe the condensation dry with a paper towel. Check the bottom of the sandwich. If it’s slightly golden, turn the sandwich over carefully and put the heavy lid back on.



Cook the other side for a few more minutes, checking it and drying off the lid occasionally. You will probably turn it a couple of more times until it’s toasted a lovely golden brown and the cheeses start melting out. Cook it for another minute or so on each side, uncovered.

Melty cheeses? Check!


Enjoy!



Are you a fan of grilled cheese? Come check out all the fabulous recipes we have for you this month! Many thanks to our host for the Grilled Cheese Foodie Extravaganza , Lauren at From Gate to Plate.




Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate National Grilled Cheese Month by serving up sandwiches.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to participate in the next Foodie Extravaganza, just go to our Facebook page to join. We would love to have you!

Follow our Foodie Extravaganza Pinterest board for past events and more deliciousness!



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1 comment :

  1. I have chosen a double burner griddle for glass top stove on my favourite website, but I felt interested to read more about its feature before placing the order. It helped me to know that I have made the right choice as per my budget and requirements.

    ReplyDelete

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