Easy tailgate Muffuletta sandwich Pittsburgh style

Reubenesque Muffuletta makes great Tailgate dish

Our office was among the many holding tailgate parties today in Steeler Nation, the Friday before Super Bowl XLV.  Having watched many Food Network chefs construct the hearty Muffuletta, I thought I’d give it a try for the party.  I refer you to Emeril’s version, just for a point of reference.  This recipe is my own take with some Pittsburgh accents.  Everyone wanted the recipe!  (But if you’re in Pittsburgh try the Zuppaletta at Zuppa’s Deli in Wexford — delish!)

This recipe is not exact — its up to you how much you want to pile on!  It took me about half an hour to prepare, not counting the time in the oven.

Start with bread that will have a great “crunch” and won’t get soggy.  I bought one loaf of Ciabatta pre-sliced and since I was cooking at work I toasted the slices in the toaster oven in our staff kitchen.   I arranged the toasted slices in an aluminum disposable pan the size of a lasagna pan.  Then I drizzled some Sito’s Mediterranean dressing on them (local folks, see my previous review of this product.)  Use your own favorite olive oil based dressing.

Now you want to slather a generous layer of mayo and mustard on the bread.  Since I don’t care too much for mustard, I mixed a cup of mayo with a teaspoon of honey mustard.  Helman’s Mayo (sold as Best Foods brand in the western USA) is, in my opinion, the standard.   I  wanted to control it myself instead of buying a whole bottle of dressing that was too strong.  

Now begin to layer on the goodies.  Any deli meats and cheeses you want.  I only used thin sliced dry salami and provolone cheese, one layer.  Now drizzle on some more Sito’s Mediterranean (you really must get this stuff — it might be in Whole Foods now — has a slightly lemony flavor and bits of olives). 

So let’s recap so far:  toasted bread,olive oil dressing, honey mustard mayo, salami, provolone, more dressing. 

Now, you could spend more money and buy a black olive tapenade, but just finely chop a can of pitted olives yourself and sprinkle them all over everything.  Top THAT with a good quality sauerkraut that has been well-drained so it won’t make the sandwich soggy.  The kraut is the secret ingredient that is not traditional in a Muffuletta.

Before you cover everything up with the top layer of toasted bread, you must spread more honey mustard mayo on each slice, place them mayo side down on the kraut, then drizzle one more time with olive oil dressing (or just plain extra virgin olive oil).

Put the pan in a preheated oven (425 degrees) and try not to keep peeking to see if the cheese has melted yet!   At least 15 minutes.  

Slice into bite size pieces (about 2 inches each) and serve. 

Next time I will buy an un-sliced  Ciabatta or Panini loaf and cut it lengthwise into four long loaf size slices, toast them, and build two pans full to cut to any size.  This is a gooey, oily and decadent delicious treat!  Even yummy just warmed over the next day!