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Muffaletta Reuben Sandwich

Cooking Country

Cooking Country is the craft of preparing food for consumption with love. The techniques and ingredients may vary, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, to a large variety of recipes. It's a style of cooking that's been done by people in their homes and also by professional cooks and chefs in restaurants and other food establishments for years with delicious time tested recipes.

Reuben Sandwich


Directions

Preheat a large skillet or griddle on medium heat. Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.

Ingredients

   2 tablespoons butter
   8 slices rye bread
   8 slices deli sliced corned beef
   8 slices Swiss cheese
   1 cup sauerkraut, drained
   1/2 cup Thousand Island dressing

Hoppin' John


Directions

Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.

Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes. After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth. Stir in vinegar, then taste for seasonings. Add more spice if needed. Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving.

Ingredients

   4 Tablespoons butter
   1 whole large onion, diced
   4 cloves garlic, minced
   1 whole green bell pepper, diced
   2 stalks celery, diced
   4 cups soaked black-eyed peas
   5 cups low-sodium chicken broth
   1 whole ham hock
   Salt and pepper, to taste
   Cayenne pepper to taste
   2 tablespoons white vinegar
   White or brown rice, for serving

Muffaletta


Directions

Combine olives, capers, peppers, parsley, giardiniera, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch remain. Transfer to a bowl. Add vinegar and olive oil and stir to combine. For best results, let olive salad rest overnight before continuing. Split muffuletta roll in half and spread each cut surface generously with olive salad, making sure to include the juices when spreading. Layer half of soppressata on bottom half of bun, followed by half of mortadella, half of capicola, and half of provolone. Repeat layers with remaining meat and cheese. Close sandwiches and press down gently to compress. Cut into wedges to serve.

Ingredients

    3/4 cup pitted mixed oil-packed olives
    1 tablespoon capers
    1/4 cup chopped roasted red peppers
    2 tablespoons parsley leaves
    1/2 cup giardiniera (Italian-style pickled vegetable salad)
    1 medium garlic clove, minced 
    1 tablespoon red wine vinegar
    3 tablespoons extra-virgin olive oil
    1 large muffuletta-style roll 
    1/3 pound thinly sliced sweet soppressata
    1/3 pound thinly sliced mortadella
    1/3 pound thinly sliced capicola
    1/3 pound thinly sliced provolone cheese
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