Mouffallata of the Gods

[DragonChef]

ok here it is Dragon's Mouffalatta

1 large sour dough round or nMouffalatta bun sliced in half on the bottom layer place the following in alternating layers

1/2 lb of thinly sliced Procutto
1/2 lb of Salami the best you can find i use my butchers premium stuff .. awesome
1/2 lb Smoked Honey Turkey
1/2 lb honey cured Ham
1/2 lb of provolone cheese
1/2 lb of fresh mots sliced thin
1/2 lb guryere
1/2 lb of sharp cheddar

alternate these until you have all of it on the bun then take three large scoops of olive salad ( which is a salad made of olives, herbs and spices and vinegar and XVOO at least mine is though.

take and bake this in a oven for 5 minutes at 375 until the cheese is nice and melted.. make sure you toast the top of the bun also

assemble and cut into 8 wedges i think last time i made this it costed me about 60.00 USD but a cold brew and wedge of this and man i was in heaven

hope you enjoy folks

DC

[roger ramjet]

sounds awesome, Grady!

[DragonChef]

thanks paul,

maybe when we all get together i will make a bunch of these for starters for us or snacks with some cold brews *S*

DC

[roger ramjet]

I'll take care of the cold brews!

[boz]

I just wanna say in advance, thanks for the sandwich Grady and thanks for the beer Paul. Can I bring anything?

Boz

[DragonChef]

your appite Boz because it is going to be one hell of a party *S*



DC

[Lorraine]

Thanks Grady. I was wondering when you were going to post it! Sounds like good pool party food to me.

[DragonChef]

Np love, yeah it is great all around food. my grandmother would make these for me and my grandfather ... smaller versions fo use to take on fishing trips, or road trips also. they are great and soo good hot or cold. as with my many goals the Mouffalatta will be a staple in my Resturant as a lunch item or a family style dish. so i hope you all enjoy it as much as i have in the past. any other Cajun dishes anyone interested in just say so ill see what i can dig up


DC

[pattie]

Sounds like the only thing better than one of these bad boys would be find someone to make it for you.

[DragonChef]

if the price is right and the accomiddations were enticing enough i know a lil cajun/italian boy who you might be able to sway to make you one


DC

[pattie]

Tell him to name his price.

[Lorraine]

DC, I'm assuming I could make it ahead of time, wrap it tightly, and even grill it if I wanted. Is this a recipe you play with depending on what you have in the fridge? I was just thinking if's it summer and I had roasted peppers, or grilled marinated eggplant. Or is this a recipe you do as is and leave it alone? Just wondering.

[Rods84]

Hellacious sandwich, DC. I can definitely see one of these on a football Sunday, this fall. Thanks.

P.S. -- I assume "mots" is your nickname for mozzarella, right?

[DragonChef]

Lorraine.. you can play wiht it if you like it is a very versitile sandwhich but at least in NeW Orleans you dont Play with the Mouffalatta . but experiment though its fun and good to. i do a ...* looks around * Veal and Roast Beef and Pastrami one also but dont tell the cajuns the might skin me


Rods... hell yeah where do you think i make them the most for and at .. FootBall Sunday baby .. i think for super bowl one year i made 13 of them for the party i had it was great and not a single one was left too

DC

[Lorraine]

Secret is safe. Haven't met many cajuns up here in Toronto Matter of fact, not a one. They must all be hiding somewhere.