Now That's A Sandwich

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big dude

Sous Chef
Joined
Feb 26, 2008
Messages
617
Location
Greenback, Tn
Every since I saw Bobby Flay in a muffuletta throwdown on Food Network, I've been wanting to try one. I made up the olive salad this past Saturday and the flavors have been marrying since then. I used the recipe from
http://www.nolacuisine.com/2009/05/24/central-grocery/. We didn't have the exact meat and cheese selections in the recipe, and Bev bought bread rather than make a round loaf, but I don't think it could have been any better. You LA. folks sure know how to eat.
We have some olive salad leftover and are thinking of ways we might get creative with it. Suggestions welcomed

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ScottyDaQ said:
A wise man from Baton Rouge told me to lightly pan/skillet fry the meat for extra yummyness.

Sure looks good !

They sure are addictive !

Isn't that like finding bigfoot. :LOL: :LOL:
Seriously though that looks awesome!
 
ScottyDaQ said:
A wise man from Baton Rouge told me to lightly pan/skillet fry the meat for extra yummyness.

Sure looks good !

They sure are addictive !

8)

Yumm you done good, Griddle or fry that meat lightly first, top with cheeses & let start to melt, then assemble the muff. We also put the assembled muff in a sandwich press to warm up the bread
 

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