WebStep 1. Preheat grill to high. Advertisement. Step 2. Toss eggplant, bell pepper, zucchini, oil, salt and pepper in a large bowl. Grill the vegetables, turning occasionally, until …
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WebCover very loosely with plastic wrap, and let rise until almost doubled in bulk, 1 hour. Place rack in center of oven. Preheat oven to 425. Remove plastic wrap. Bake loaf in center of …
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Spread olive mixture onto the chicken paillards. Ruffle the sliced deli meats on top of the chicken, then shingle on cheese and broil to brown and bubble. Top chicken muffaletta-style with shredded gem Romaine, remaining sliced roasted red pepper and sliced red cherry peppers.
Rach layers a garlic bread-seasoned chicken paillard with the Italian flavors of a muffaletta sammie—minus the carbs. Place giardiniera, olives and 2 roasted red peppers in food processor and pulse into coarse relish or olive salad. Add ¼ cup EVOO (and 2 tablespoons of the vinegar brine if you'd like a saucy olive salad versus a relish).
Flavorful and delicious, your muffuletta can be prepared in minutes so you can enjoy it any time of day. Slice the round bread in half and open both sides on a flat surface. Brush both inner sides of the bread with oil from the Olive Salad or extra virgin olive oil, go a little heavier on the bottom.
We like to quarter our muffulettas and eat them for lunch (ok, anytime is good too). If you want, you can toast the whole muffuletta, prior to cutting, in your oven for a few minutes to give the bread a little crunch and melt the cheese.