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

Reuben Sandwich Ring

The favorite sandwich of my dad and husband is the Reuben.  So in honor of them I made the Reuben Sandwich Ring.  Homemade rye bread with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing all rolled and twisted in pull-apart form to be dipped!


2 pkg (4½ tsp) dry yeast
1½ cups warm water (110° to 115°)
2 Tbl sugar
6 Tbl butter, softened
1 egg, beaten
2 tsp salt
1 cup rye flour
3½ to 4 cups flour
1 Tbl caraway seeds

1/2 cup Thousand Island dressing
3 cups grated Swiss cheese, divided
1 cup sauerkraut, drained, patted dry
1/2 – 1 lb corned beef, thinly sliced
Thousand Island for dipping

In large bowl of mixer, dissolve yeast in warm water.  Sprinkle sugar over yeast, let sit until foamy.  Add butter, egg, salt, rye flour, and 2 cups flour.  Beat on medium speed for 3 minutes. Stir in enough remaining flour to form soft dough (dough will be sticky).  Knead.  Place in greased bowl, turning to grease top, cover and let rise in a warm place until doubled, about 1 hour.

Roll out dough to a rectangle approx. 20″x12″.  Spread dressing over dough.  Layer filling ingredients in order:  1½ cups cheese over dressing, then sauerkraut over cheese, then corned beef, another 1½ cups cheese (save about 1/2 cup cheese for top if desired).  Roll up, starting with a long side, pinch seam to seal.

Place seam side down on a silpat or sprayed baking sheet, pinch ends together to form a ring.  With kitchen scissors, cut from outside edge to two-thirds toward center of ring at about 1″ intervals. Separate strips slightly, twist to allow filling to show.  Cover and let rise until doubled, about 30 minutes.  Bake at 375° for 25-30 minutes or until golden brown and bread is done.  Sprinkle remaining cheese on top for last 5 minutes of baking if desired.  Serve with Thousand Island dressing for dipping.  Pull apart, dip, and enjoy!

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


Breads, Quick Breads

Cheese Bread

Oh my, the combination of two of my favorite foods…cheese and bread!  This is wonderful!

3 cups flour
1 Tbl baking powder
1 tsp salt
1/4 tsp cayenne pepper (optional)
1/4 tsp pepper (optional)
4 oz sharp cheddar cheese, cut into little cubes
2 oz swiss cheese, cut into little cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tbl butter, melted
1 egg, lightly beaten

Preheat oven to 350°.  Spray 9×5 loaf pan.  In large bowl, whisk flour, baking powder, salt, cayenne, and pepper.  Stir cheese cubes into flour mixture.  In another bowl, whisk milk, sour cream, melted butter, and egg.  Fold wet mixture into dry ingredients.  Stir just until combined!  Spread batter into loaf pan.  Bake for 45-50 minutes.  Let cool 10 minutes in pan, then cool on wire rack for 1 hour for nice slices.

If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.