Hey Justin,Clarissa, this whole thread is awesome ! It's threads like this that made me want to get into sausage making ! Everything looks mouthwatering !
Hi Bill!Hmmmmm...looks outstanding! Excellent first attempt. That salami had me salivating all by itself. Now, YES.....MORE olive salad in there.....LOL....it's addicting...the smell, texture and taste combination like none other. You don't eat this everyday, although I'm sure some do there, so load it up. The bread is a tough find up here...or probably anywhere outside of the local area....so, we gotta do what we gotta do to get by. Make one for the peeps at work...load it up and let set overnight to absorb all the goodness.......Have fun, Happy Easter and I'm glad it all worked out (as it always does, no?)
Thank you, Case!! Hope you had a good time at your Depot Bay boat festival!Fabulous!!! Looks great Clarissa!
Thank you again for all of your help, David! Great olive salad recipe, the flavors really were outstanding after a couple of days. And thank you for the points!
Looks great to me, and I'm sure you're going to enjoy it.
Very nice job.
Congrats!
Thanks so much for the points, Justin!!Clarissa, this whole thread is awesome ! It's threads like this that made me want to get into sausage making ! Everything looks mouthwatering !
Thank you for the points, Case!!Fabulous!!! Looks great Clarissa!
Hi Leah,
YAY!!! This looks so very beautiful! How fun to follow this thread, and see the progress with each step!!! Fabulous job! Cheers! - Leah
Hey Kevin,
I would really like to apologize, a week old thread and I just found it. This is getting really sad!
Its a really nice looking sandwich Clarissa. And the mortadella looks beautiful. Most folks would be proud to just make the sandwich, but not you.... You go and make the lunch meat too!
Taking New Orleans to Oregon without having even sampled one before........ That's amazing!
I don't give points, you earned 'em! Very impressive, I was impressed you cut so smoothly thru the nuts and peppercorns. I bet the hubbie agrees with whatever you say when you have a blade in your hand.....I'm so glad you found my thread (finally)Thank you for the points, and Happy Easter!
Clarissa
It was a great sandwich, David. I really appreciate your help, assembly instructions, and olive salad recipe. A true team project, and a real keeper of a recipe!
Very impressive, Clarissa. Looks like you knocked it out of the park your first time at bat. The cross section view says it all.
Congratulations!
OK, thanks to all for your recipes, help, support, and encouragement with this little culinary adventure.
And…here we go. The cross-sectional views.
This sandwich was a huge hit with my family for lunch today. I was afraid it was going to be too salty with all of the lunchmeat, cheese, and olive spread. But it wasn't bad at all in terms of saltiness. The olive salad was definitely amazing. I'm very proud of my little homemade mortadella contribution to this.
A few things I would differently next time. I would definitely pull more of the bread crumb out to make it less bread-y. I would also go a little heavier on the olive salad, or at least drizzle a little more oil on the bread. And I would make it a little further ahead of time. Just due to time constraints today I was only able to let the assembled muffuletta sit in the frig with weights on it for 2 hours. I would definitely like to give it 3-4 hours next time.
But all in all this was a major success, and definitely a sandwich I'll make again soon. The olive salad is an amazing keeper of a recipe, thanks again dls1 and Chef Willie for that.
Thanks everyone for sticking with me on this little mortadella and muffuletta journey!!
Happy Easter everyone!
Clarissa
Hi worktogthr,This has been really cool to watch! The mortadella looks absolutely amazing. Reminds me of holidays growing up. When I was little we always had anti-pasta before meals and the mortadella always scared me. My mom would tell me it was fancy bologna haha but I wouldn't take the bait. Now I love it! That muffaletta looks so great! Thanks again for this post...really run to see the step by step.
Hi Dingo,
Awesome!!! A sammy that takes 2 weeks to make....that's right up my alley.
I guess i need to make another batch of Mortadella......
You're welcome, Clarissa. Glad to be of a little assistance, but the show was all yours and it was a great job.
It was a great sandwich, David. I really appreciate your help, assembly instructions, and olive salad recipe. A true team project, and a real keeper of a recipe!
Thank you again, and a very Happy Easter to you and your family!
Clarissa
I tried this yesterday. It is a good Recipe...BTW...It's Emeril's Kicked Up Olive Salad with double Celery Seed and the addition of Oregano...JJ
Clarissa, if you're looking for good olive salad recipe the one that I've used for years for Muffalettas is posted below. It's been so long that I don't recall where I got the recipe, and I'm sure I've tinkered with it a bit over time, but it stands up very well to any of the commercially prepared stuff in and around NOLA.
1 quart large pimiento-stuffed green olives, drained and slightly crushed
1 1/2 cups large Kalamata olives, drained, pitted, and slightly crushed
1 1/2 cups extra virgin olive oil
1 1/2 cups vegetable oil
2 tablespoons red wine vinegar
1 cup pickled cauliflower florets, drained
1/4 bunch celery, thinly sliced diagonally
2 medium carrots, peeled and thinly sliced diagonally
1/2 cup pepperoncini, drained and chopped coarsely
1/3 cup cocktail onions, drained
1/4 cup small capers, drained
8 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon celery seeds
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 3 days before using.