Making a muff at home

I make a pretty good approximation using Boscoli olive salad mix. Ham, salami and Swiss cheese on a piece of French bread and heat in the oven for five minutes. The flavor of the olive salad is so dominant that you don't notice the substitution in the other ingredients.

U can order olive mix from Central Grocery if you want. I buy when in there.

I grew up with mayo on a muff... Most will say no.

Johnnys Pizza puts mustard on a muff..... Most will say no.

I prefer brea toasted on a muff.... Most will say no.


Traditional muffs are not toasted, and the only "condiment" is the olive mix.

To each his own tho.

mustard and toasted bread.. think Johnny's stole that from Fertitta's

quote:

---

You don't need all the fancy meats, but good bread is a key.

---

Where can the bread be purchased?

Anyone care to share their olive salad recipe?

Olive Salad for Muffalettas

This recipe makes about 1½ quarts of olive salad – enough for many sandwiches. It can also be used over lettuce to make an Italian Salad.

1 large jar pimiento-stuffed olives, well-drained, chopped coarsely
1 can pitted black olives, well-drained, chopped coarsely
3 cloves garlic crushed and finely chopped
1 cup very finely chopped celery
½ cup very finely chopped carrots
¼ cup very finely chopped onion
2 Tbs chopped parsley
freshly ground black pepper
1 tsp oregano
about 2 cups extra virgin olive oil

Mix all ingredients except olive oil. Place in a large jar and cover with olive oil. Keep in refrigerator.

from cafesassone.com



Muffaletta Loaf

This overstuffed, New Orleans-inspired sandwich is a favorite of hungry teenagers.

Starter

1/2 cup water
1 cup King Arthur Unbleached All-Purpose Flour or European-Style Artisan Bread Flour
1/8 tsp instant yeast

Dough

All of the starter
3 1/2 cups King Arthur Unbleached All-Purpose Flour or European-Style Artisan Bread Flour
1 cup water
1 1/2 tsp salt
1/4 tsp instant yeast

Filling

olive oil or garlic oil
2 cups Muffaletta filling OR 2 cups chopped green and black olives mixed with a bit of olive oil
8 oz sliced ham
8 oz sliced Genoa salami
8 oz sliced provolone cheese
8 oz sliced mortadella

1. The Starter: Mix the starter ingredients together till smooth, cover, and let rest at room temperature overnight.

2. Preparing the Dough: Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough. Allow the dough to rise, covered with lightly greased plastic wrap, for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.

3. Turn the dough out onto a lightly greased or floured work surface. Shape the dough into a 14-inch round, making it as smooth and evenly round as possible; a rolling pin may help here. Place the dough on a lightly greased baking sheet, cover it gently but fully with lightly greased plastic wrap, and set it in the refrigerator to rest and rise overnight.

4. Next day, remove the loaf from the refrigerator, and let it rest at room temperature for 30 minutes, still covered, while you preheat your oven to 425°F. Brush the top of the loaf with 1 egg white whisked together with 1/2 cup water (you won't use all of this wash), and sprinkle it heavily with sesame seeds. Bake the loaf for 25 to 30 minutes, until it's a deep, golden brown. Remove it from the oven, and cool on a wire rack.

5. Assembly: Cut the fully cooled loaf in half across its equator, so you have two large 14-inch rounds (a top and a bottom). Drizzle the cut side of both rounds lightly with olive oil or garlic oil, then spread the muffaletta filling or chopped olives onto the bottom round. Layer on the ham, salami, provolone, and mortadella (add lettuce and tomatoes if you wish). Cover with the top round, and wrap tightly in plastic wrap. Weigh the muffaletta down with a baking sheet topped with something heavy (bricks, a few heavy cans, or what have you), and let it rest at cool room temperature for 30 minutes. To serve, unwrap and cut it into wedges.

Yield: One 14 INCH muffaletta loaf.

Source: King Arthur Flour
Web Page: LINK
Copyright: © 2009 King Arthur Flour Company, Inc. All rights reserved.

from The Baker's Catalogue, Spring through Summer 2001.

That looks so good. Been craving one myself.