Muffaletta Sandwich

6-8 servings (give or take)

Ingredients:

5 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the jar

6 ounces chopped giardiniera (pickled Italian vegetables) (1 cup), plus 1 tablespoon of liquid from the jar

2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar

3 ounces pitted Calamata olives (1/2 cup), sliced

2 1/2 teaspoons minced garlic

1 tablespoon minced shallot

1 teaspoon dried oregano

1 teaspoon dried parsley

Pinch of dried thyme

Pinch of crushed red pepper

1/2 cup extra-virgin olive oil

1 large loaf seeded Italian bread (about 1 1/4 pounds), split

1/4 pound sliced fresh mozzarella

6 ounces sliced capocollo or prosciutto

1/4 pound sliced Genoa salami

1/4 pound sliced mortadella

1/4 pound sliced mild provolone cheese

Pepperoncini (for serving)

Instructions:

In a medium bowl, stir the pimento-stuffed olives with the giardiniera, capers and their respective liquids. Add the Calamata olives, garlic, shallot, oregano, parsley, thyme and crushed red pepper. Stir in the olive oil and let the mixture stand for one hour.

Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to two hours. Cut the sandwich into 8 pieces and serve pepperoncini on the side.

Note: The recipe can be prepared through Step 1 and refrigerated for up to 2 days. The wrapped muffaletta can be kept at room temperature for 2 hours.

Father's Day Dagwood Sandwich

Start to finish: 20 minutes

Servings: 1

1/4 cup cider vinegar

2 tablespoons sugar

Hefty pinch kosher salt

1/4-inch thick slice red onion, separated into rings

2 slices soft deli-style rye bread

1 slice soft dark pumpernickel bread

Light mayonnaise

Deli mustard

Thousand Island or Russian dressing

2 slices deli-sliced turkey

2 slices deli-sliced ham

2 slices provolone cheese

2 tablespoons sliced roasted red pepper, patted dry

2 large leaves romaine lettuce

2 slices pastrami

2 slices Swiss cheese

3 slices crisp-cooked bacon

2 slices tomato

2 tablespoons sliced banana peppers

2 large green olives

In a medium microwave-safe bowl, combine the vinegar, sugar and salt. Microwave on high until simmering, 30 to 45 seconds, then stir to dissolve the sugar. Add the onion rings, stir, cover and set aside for 10 minutes.

Meanwhile, arrange the 2 slices of rye and 1 slice of pumpernickel on the counter. Spread 1 slice rye with light mayonnaise, spread the second slice of rye with deli mustard, then spread the slice of pumpernickel with Thousand Island or Russian dressing.

Start assembling the sandwich with a slice of rye on the bottom. Top with the turkey, ham, provolone and roasted red peppers, in that order. Top with 1 of the leaves of romaine, folding it as needed to fit the sandwich. Add the slice of pumpernickel bread, then top that with the pastrami, Swiss cheese and bacon. Top the bacon with the second leaf of romaine, again folding to fit. Top with the tomato slices and banana peppers.

Drain the onions and pat dry with paper towels. Layer the onions over the sandwich and top with the second slice of rye. Cut the whole sandwich in half, placing a large toothpick topped with an olive into each side to hold it together.

The News-Herald

Hot Pastrami Sandwich

INGREDIENTS:


2 lbs cooked and thinly sliced beef pastrami
4 -8 slices havarti cheese
coarse grind mustard (optional)
dill pickle slices (optional)
thinly sliced onion (optional)
8 -16 slices artisan rye bread or 4 -8 sandwich buns
1 cup beef broth

DIRECTIONS:

Simmer pastrami in broth until hot.

Divide meat among bread, using 4 ounces for smaller sandwich, and 8 ounces for large.

Add cheese, mustard, pickles, and onions to taste.

Grill sandwich until toasty and crisp if desired.

Serve warm with chips if desired.

Barb Lau - Food.com