The perfect bologna sandwitch....?!
The perfect bologna sandwitch....?
how do you make a great bologna sandwitch? i was just wondering how other people prefer to perpare their bologna sandw. i planed on having one for lunch today, and i want to try something new. so please, tell!
Answers:
First a little lesson because once you have Mortadella you'll never look at American baloney the same wat again.
Mortadella - Don't call it Baloney
http://www.lifeinitaly.com/food/mortadel...
You may have seen it at the supermarket, packed in individual slices next to the other pre-packaged baloney products. Sadly this is what most Americans think of when they hear the word mortadella. However real Italian mortadella, the pride of the city of Bologna is more than just fatty baloney. Either served in a sandwich, as an appetizer or part of the main course Mortadella di Bologna is yet another delicacy coming from the bountiful region of Emilia-Romagna.
Now one of my favorite sanwiches.
Muffulettas Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: More Sandwiches
http://www.foodnetwork.com/food/recipes/...
1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves
Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
Cut the sandwich into wedges and serve.
Take a look at one here.
http://www.nolacuisine.com/2005/07/17/mu...