Homemade Muffulettas

2 slices of Ezekial brand bread
1 slice cheese (swiss, provolone, etc.)
About 6 slices assorted meats (I use deli meats like genoa salami, chicken, turkey, ham, etc.)
A couple of slices of tomato
A couple of slices of onion
About 1 T light mayo or miracle whip
About 2 T Boscoli Family Italian Olive Salad

How To:
Spread a light layer of mayo on each slice of bread and add sliced tomatoes and onion to one slice of bread. Layer with cheese and meats. Finish with olive salad and top with the other slice of bread. Enjoy!

Comments: I want to caution you to use nitrate-free deli meats (try this or this) as much as possible, make your own, or simply used thinly sliced meats. That can mean different things depending on the product so I encourage you to read the ingredients and try to avoid products with synthetic nitrates. Overall, I recommend keeping processed food products of all kinds limited in your diet.

All that being said, overall I think this is a great alternative to a "traditional muffulatta" with the standard focaccia type sandwich bread. The taste is really delicious and the Ezekial bread lends itself really well to this type of sandwich due to its sturdy texture. My husband thinks they are better after they sit around for a while and the olive salad absorbs into the bread a little. I also sprinkle his homemade habanero/chili powder on his sandwiches. I hope you will give this receipe a try - it is really delicious. The above recipe makes one sandwich, which will serve one or two people. The olive salad may be available in your grocery store but if not you can also purchase it online at the link above. Prep time is about 5-10 minutes.

 

This recipe was featured on Melt in Your Mouth Monday.

French Onion Soup

4 medium sweet onions, sliced
1/4 to 1/3 cup olive oil
4-5 cloves garlic, minced
1/2 teaspoon basil
1 teaspoon ground thyme
1/2 cup red wine
1 quart beef broth
1 teaspoon salt
1/2 teaspoon pepper
1 T worcestershire sauce
1/8 to 1/4 cup marsala wine
Sliced mozzarella and/or swiss cheese, gruyere, provolone
Garlic Parmesan Toast Points (optional)

Combine onions in olive oil in a large saucepan and saute until browned over medium heat. Add garlic and cook a few minutes until garlic is done, but not burned. Season with basil and half the thyme, add red wine and reduce. Add broth and bring to a boil.

Reduce heat and season with salt (as needed), pepper, the remaining thyme, worcestershire sauce, and marsala wine. Simmer over low heat for about 20 minutes. Pour soup into individual oven proof bowls or ramekins, top with a thin slice of cheese, and bake for 10-15 minutes until cheese melts at 350-400 degrees.

Or, if serving with Garlic Parmesan Toast Points, after pouring soup in the bowl, add toast point, cover with sliced cheese and bake.

Comments: I really love French onion soup and this is a fairly quick recipe that tastes very good. I will serve with the Garlic Parmesan Toast Points either in the soup or on the side. This recipe makes about four servings and has pretty quick prep time.