Main Dish

Italian Muffuletta

This is our new favorite sandwich.  The olive spread has intense flavor and all the meat and cheese, it is an incredible bite!  Plus, the presentation is an impressive stack of goodness.  It can easily be made on a purchased Italian loaf, but if you have the time there is nothing like homemade bread.  From

Italian Bread (1 loaf):
1¼ cup warm water (110°)
2¼ tsp (1 pkt) dry yeast
1 tsp sugar
1 Tbl olive oil
3 cups bread flour
1½ tsp salt
1 egg white
sesame seeds

In bowl of mixer, pour warm water, sprinkle yeast over water, and sprinkle sugar over yeast.  Add olive oil, flour, and salt, mix and knead.  Turn dough out into greased bowl, turn over to coat, cover and let rise 1 hour.  Punch down.  Form into loaf, round or oval, your choice.  Put on Silpat on perforated sheet or lightly sprayed baking sheet.  Cover and let rise about 30 minutes.  Preheat oven to 425°.  Brush loaf with egg white and sprinkle with sesame seeds.  Bake for 35 minutes, cover with foil during baking to stop over-browning.  Cool completely.

2/3 cup pimiento-stuffed olives, chopped
1 can (4-1/4 ounces) chopped ripe olives
6 tablespoons shredded Parmesan cheese
1/4 cup Italian salad dressing
2 teaspoons minced garlic
1/2 pound sliced deli turkey
1/4 pound sliced Swiss cheese
1/4 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/4 pound thinly sliced ham

In a small bowl, combine green olives, black olives, Parmesan, dressing, and garlic, set aside.  Cut bread in half horizontally and carefully hollow out some of top and bottom of insides for filling.  Spread half of olive mixture over bottom half of bread.  Layer with turkey, Swiss cheese, salami, provolone cheese, ham.  Spread remaining olive mixture on underside of bread top and place on sandwich.  Cut into individual portions to serve.

One Year Ago Today:  Homemade Pizza

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.


Main Dish

Salami & Roasted Red Pepper Stromboli

I posted a recipe for Whole Wheat Refrigerator Rolls and I used some of the dough for rolls to go with chili last night.  Now, the next day, I am using the dough for Stromboli, how convenient this dough is!  I took the dough out of the fridge, punched it down, and cut off 2 pieces each about the size of my fist.  Put the rest of the dough back in the fridge for something tomorrow.  Now, assemble the Stromboli, let it rise for about an hour and bake.


Pizza dough or bread dough, in 2 pieces (white or wheat)
20 slices of salami (I use light, 55% less fat, 40% less calories)
2/3 cup sliced or chopped roasted red peppers (in a jar, marinated)
2-3 cups Italian blend shredded cheese
1 egg, beaten (optional)
Jar or homemade Marinara for dipping

Roll out dough to 6″x12″.  Layer ingredients, dividing evenly between the 2 stromboli:  sprinkle cheese over dough, 10 slices of salami, roasted red pepper, and more cheese.  Roll up, pinch to secure seam and ends, lay in bread tray or on sprayed sheet. Repeat with second piece of dough.  Cover and let rise 30 minutes to 1 hour.  Make three diagonal cuts per stromboli for steam vents.  Brush with egg wash if desired.  Bake in preheated 400° oven for 30-35 minutes.

If you are interested in Demarle bakeware and kitchen tools such as the Silform Bread Tray & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.