Muffalata with Slaw
This recipe was cooked by James at a tailgate party in Baton Rouge as part of his American Adventure! Great for sharing!
Ingredients
- 1 round loaf of crusty bread, around 400g
- 100g sliced ham
- 100g Provolone
- Cheese sliced
- 100g sliced salami
- 100g pimento stuffed green olives, sliced
- 2 x 125g mozzarella balls, sliced
- 2 tablespoons butter at room temperature
For the pickle:
- 100g caster sugar
- 100ml white wine vinegar
- 2 carrots
- ¼ Romanesco cauliflower, shredded
- ½ red onion
For the slaw:
- 2 tablespoons soy sauce
- 2 tablespoons runny honey
- ½ red cabbage, thinly sliced
- ½ red onion, diced
- 1 corn on the cob, kernels removed
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- ½ teaspoon chilli flakes
- Sea salt and freshly ground black pepper
Method
Put the loaf of bread on a board and cut a circle from the top, 20cms wide and around 3cms deep. Set aside take all the breed out of the middle of the loaf (save this to make the breadcrumbs and then freeze).
To make the pickle, put the sugar and vinegar into a medium saucepan and bring to the boil. Using a potato peeler peel ribbons off the carrots and put into a large bowl. Add the shredded cauliflower and diced red onion then pour over the liquid and set aside to cool.
For the slaw whisk the soy sauce and honey together in a large bowl then add the remaining slaw ingredient, season and mix well.
Layer the ham, provolone cheese, salami, mozzarella, olives and pickle inside the hollowed out loaf, seasoning between each layer. Repeat until the bread is filled up, then press down with your hands. Pop the bread lid on top.
Slice the loaf into six slices. Take a piece of foil large enough to wrap around a sandwich slice and brush butter all over it. Wrap a slice in the foil to make a parcel. Do the same with all the other slices.
Heat a large frying pan until hot and fry a couple of parcels at once, for 3–4 minutes until the cheese is bubbling. Unwrap each parcel and serve with a spoonful of the slaw.
Ingredients
- 1 round loaf of crusty bread, around 400g
- 100g sliced ham
- 100g Provolone
- Cheese sliced
- 100g sliced salami
- 100g pimento stuffed green olives, sliced
- 2 x 125g mozzarella balls, sliced
- 2 tablespoons butter at room temperature
For the pickle:
- 100g caster sugar
- 100ml white wine vinegar
- 2 carrots
- ¼ Romanesco cauliflower, shredded
- ½ red onion
For the slaw:
- 2 tablespoons soy sauce
- 2 tablespoons runny honey
- ½ red cabbage, thinly sliced
- ½ red onion, diced
- 1 corn on the cob, kernels removed
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- ½ teaspoon chilli flakes
- Sea salt and freshly ground black pepper
Method
Put the loaf of bread on a board and cut a circle from the top, 20cms wide and around 3cms deep. Set aside take all the breed out of the middle of the loaf (save this to make the breadcrumbs and then freeze).
To make the pickle, put the sugar and vinegar into a medium saucepan and bring to the boil. Using a potato peeler peel ribbons off the carrots and put into a large bowl. Add the shredded cauliflower and diced red onion then pour over the liquid and set aside to cool.
For the slaw whisk the soy sauce and honey together in a large bowl then add the remaining slaw ingredient, season and mix well.
Layer the ham, provolone cheese, salami, mozzarella, olives and pickle inside the hollowed out loaf, seasoning between each layer. Repeat until the bread is filled up, then press down with your hands. Pop the bread lid on top.
Slice the loaf into six slices. Take a piece of foil large enough to wrap around a sandwich slice and brush butter all over it. Wrap a slice in the foil to make a parcel. Do the same with all the other slices.
Heat a large frying pan until hot and fry a couple of parcels at once, for 3–4 minutes until the cheese is bubbling. Unwrap each parcel and serve with a spoonful of the slaw.
This recipe is from the book:
James Martin’s American Adventure
"So why America? What can Americans teach us when it comes to food? Sure, everyone thinks of Italy and France - and now Japan - as culinary centres, but America, really? You would be wrong, very wrong to think that America comes way down the pecking order when it comes to the quality of their food. Forget pretzels and doughnuts, this place has so much more to offer!"
