Mauros Muffaletta Food

MONSTER MUFFALETTA

Steps:

• Cut the loaves in half horizontally. Drizzle some of the olive salad liquid on the bottom halves. Dividing everything by two, layer the cheese, mortadella, genoa, capicola and then the Olive Salad on top. Cover with the top halves, and then cut into pie-shaped wedges and serve to the masses.
• Add the black olives, green olives, olive oil, roasted red peppers, capers, vinegar, crushed red pepper and sugar to a food processor and pulse until uniform but still coarse, about 10 times. Taste and adjust seasoning if necessary.

SAUSAGE MUFFULETTA WITH GRAPES AND FENNEL

Steps:

• Preheat oven to 425 degrees F.
• Heat olive oil in a braiser over medium-high heat. Add sausage and cook, without moving, until golden brown, 4 to 5 minutes. Flip and brown on other side, another 4 to 5 minutes. Carefully remove sausage and add the fennel to the pan, and season with salt and pepper. Let cook until slightly softened, 2 to 3 minutes, then add the grapes, balsamic and thyme. Cook, stirring occasionally, until fennel is softened and the balsamic is reduced, about 5 minutes. Place the sausage on top of the grape mixture.
• Transfer to the middle rack of the oven and roast until sausage registers 160 to 165 degrees F, 15 to 20 minutes. Remove sausage carefully and take out skewers.
• Scoop out the inside of the bottom of the boule. Spread some tapenade in the hollow, then fill with the fennel-grape mixture. Place sausage on top and sprinkle the feta over everything. Spread more tapenade on top half of boule and close the sandwich. Cut into wedges and serve immediately, or wrap in butcher paper or a large napkin to enjoy later.

MAURO'S MICHELADA SUPREME

Steps:

• Serving suggestion: pork
• In a blender, combine the tomato juice, lime juice, Worcestershire, fish sauce and hot sauce, and blend until smooth. Mix the salt, chili powder and cilantro, and coat the rim of 4 glasses. Fill the glasses with ice. Fill each glass one-quarter full with the tomato mixture, and then fill the remainder with the beer. Give it a light stir and serve with a lime wedge and a platter of pork.

CORNED BEEF HASH BROWN MUFFALETTA

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Add the green olives, kalamata olives, giardiniera, capers, parsley, vinegar, olive oil and honey to a food processor and pulse to make a coarse relish.
• Slice the boule in half horizontally. Spread the tapenade evenly over both halves of the boule. Layer the cheese evenly over the tapenade on the bottom half of the boule. Place both top and bottom halves cut-side up beside each other on the sheet pan.
• Lay the hot hash browns on top of the cheese, then evenly pile on the corned beef. Bake the open sandwich until the cheese is melted and the corned beef is warmed through, 6 to 8 minutes.
• Melt the butter in a large nonstick skillet over low heat. Working with one egg at a time, crack each egg into a small bowl or ramekin and then slowly add it to the skillet. Cover with a tight-fitting lid and cook, uninterrupted, until the whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season the eggs with pepper. Slide the eggs onto a plate.
• Top the corned beef with the sunny-side up eggs. Place the top piece of bread onto the sandwich. Cut into 4 wedges and serve.