Muffaletta
with Cajun roasted cauliflower
When we decided to include a Muffaletta sandwich in a meal plan, we knew the perfect time to do it would be Mardi Gras! This sandwich originated in New Orleans, home of many Mardi Gras celebrations. Look for a good quality focaccia or ciabatta because the bread is a key feature of this flavorful deli sandwich.
Smarts: Using a large loaf of bread, you'll assemble one big sandwich and then slice it into individual servings. Slice the pieces into whatever shape works best - if using a round loaf of bread, slice it like a pizza for triangular wedges.
Smarts: Using a large loaf of bread, you'll assemble one big sandwich and then slice it into individual servings. Slice the pieces into whatever shape works best - if using a round loaf of bread, slice it like a pizza for triangular wedges.
Proteins
Cuisines
Ingredients
Cajun Roasted Cauliflower:
- Cauliflower - 1 lb , florets
- Oil, cooking - 1 Tbsp
- Cajun seasoning - 2 tsp
Olive and Bell Pepper Tapenade:
- Olives, mixed and pitted green and kalamata - 3/4 cup (ideally from the olive bar)
- Roasted red bell peppers - 4 oz , drained and chopped (from a jar)
- Garlic - 2 cloves
- Capers - 1 tsp , drained and rinsed
- Celery seed (opt) - 1/4 tsp
- Oregano, dried - 1/4 tsp
- Vinegar, red wine - 1 tsp
Muffaletta:
- Focaccia or Ciabatta - 1 loaf
- Deli-sliced meats, Italian - 1 lb (any combination of ham, Genoa salami, and / or Mortadella)
- Cheese, deli-sliced provolone - 6 oz
Prep
- Make tapenade - (Double if making Wednesday’s meal; if prepping right before cooking, get oven heating before continuing with prep.) Combine olives, roasted bell peppers, garlic, capers, celery seed, dried oregano, and vinegar in the bowl of a food processor. Pulse until everything is chopped but some pea-sized pieces still remain. (If you don’t have a food processor, you can chop everything very finely by hand or use an immersion blender or standing blender, which will produce a more smooth tapenade.) Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
- Cauliflower - Chop cauliflower into florets. (Can be done up to 5 days ahead)
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Make
- Heat oven to 400F / 204C degrees.
- Toss cauliflower with oil, Cajun seasoning, and some salt and pepper. Spread out on a sheet pan.
- Roast cauliflower, shaking pan halfway through cooking, until tender and golden, 25 to 30 minutes.
- When cauliflower is nearly finished roasting, assemble Muffaletta.
- Optional step: If your bread is more than a day old or if you’d like it warm, warm it up in the oven for a few minutes.
- Drain excess liquid off of tapenade (this is especially important if you made the tapenade ahead).
- Slice bread open to separate the top and bottom.
- Spread the bottom half of the bread with tapenade (remember to reserve half if doubled). Top with alternating slices of meat and cheese. Place top half of bread on top.
- Slice the sandwich into individual portions.
- Serve sandwich with cauliflower on the side. Enjoy!
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