Community Pick
Mom's Sit Sandwich (Aka Squishy Sorta Muffuletta)
"From my Family Recipe Box, Mom loves this sandwich! "This sandwich is a 'smashing success'... in more ways than one. It's a great traveler." You must admit, it is pretty amusing. :) From the Family Recipe Box, dated 3/1/85. The sandwich keeps well, chilled, and is good for taking along on picnics and camping trips."
photo by Probably This
- Ready In:
- 2hrs
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 large round loaf French bread (or oval "peasant" loaf, or sourdough)
- 184.27 g jar marinated artichoke hearts, drained, liquid reserved (you can use the hearts whole or roughly chopped)
- 118.29 ml mayonnaise
- 3 large ripe tomatoes, sliced
- 85.04 g thinly sliced salami
- 226.79 g thinly sliced unsmoked turkey breast
- 113.39 g cheese slice, any kind (provolone and fresh mozzarella are my faves)
- 70.87 g can sliced ripe black olives, drained
- 1 purple onion, thinly sliced (amount to taste)
directions
- Cut loaf of bread in half horizontally and hollow out the soft bread from both halves, leaving a shell about 3/4-inch thick.
- Reserve soft bread for another use.
- In small bowl, combine artichoke liquid with mayonnaise and spread onto bread shells.
- In bottom half, layer ingredients at least three times until mounded high, beginning and ending with tomatoes.
- Place top half of bread over mound of ingredients.
- Wrap entire loaf tightly with plastic wrap.
- This must be assembled at least 2 hours before serving, but can be assembled up to 8 hours before serving.
- Refrigerate.
- Before serving, place sandwich (wrapped in plastic) on a hard surface and SIT ON IT! This smashes the ingredients together and makes it easier to serve. Do not omit this step, strange as it seems, as this step is what makes the sandwich delicious.
- Slice the loaf into wedges or slices to serve.
- Note: I usually roughly chop the artichoke hearts, myself. Also, regarding the artichoke juice mixture: you can add only half of it to the mayo, if you like - how much of the spread you're going to need depends on the size of loaf you've gotten.
- Note #2: other good additions I've made to the sandwich include strips of roasted red and yellow pepper, whole fresh basil leaves (placed on top of the tomatoes) or pesto into the mayo, pepperoncini and/or sliced sweet red cherry peppers, pancetta, and more salami or other hard sausage than the recipe calls for.
- Note #3: any leftover mayo mixture, by the way, makes a great salad dressing! I once accidentally used the juice from a jar larger than the recipe called for and the mixture was far more than I needed -- so to thicken it up a bit I added a bit of lowfat sour cream, and made the leftover mixture (much to my husband's delight) available as salad dressing. Yum!
Questions & Replies
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How long do you Ave to sit on it? -
Why can't you print it?
Reviews
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I don't know where you are from, but it ain't New Orleans or even Louisiana. The receipt that you shared is most definitely from that area. You should have used olive salad. The idea of sitting on the sandwich is only something a Yankee would do. Sorry but that is NOT a muffuletta. Get a New Orleans cookbook to find the real receipt. Enjoy -
So flavorful, and so much fun! I'm from NOLA, and your variation on the classic is a pleasant and tasty departure! The kids love the sitting part. Ha! Thank you for sharing!
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To anyone thinking that this is a substitute muffuletta from New Orleans, WRONG! I've made this sandwich many times over the years and have come up with my own versions...even one that is vegetarian! I always sit on it and they are always a big hit. Change up the ingredients and the spread as you like. Made for a wedding day table for the crew as the wedding was in the evening, made for birthdays and Fourth of July parties...always enjoyed by all. And nobody ever had an issue with a "sit" sandwich! Enjoy! -
Wow! This was the bomb! Made one for supper, and the rest for dh lunch tomorrow. I added leaf lettuce also, the only other thing I might add would be dill slices. This is an outstanding recipe! -
I made this sandwich for a picnic at the Hollywood Bowl when kids and grandkids were in town. Used an artisan french bread that did not need to be hollowed out and made different versions for kids and adults. Also used plenty of various nitrate free meats (roasted turkey breast, Black Forest ham, roast beef, turkey pastrami and pepperoni), so probably used more meat than the recipe amounts. The kids especially enjoyed watching Grandma sitting on their dinner and we all thought the sandwiches were first rate!
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Tweaks
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Here's another great review for this sandwich! I made this for our family camping trip and everyone loved them. I used a long loaf of italian bread since that was all I could find. I also used sweet roasted red peppers instead of tomatoes and added alfalfa sprouts which turned out great. I have to admit that we didn't sit on them first, but it didn't seem to matter! Thanks for posting. I'm sure I will make again. -
I followed the recipe pretty close; the only exceptions I made were using a ciabatta loaf and turkey pepperoni instead of salami. I made the sandwich in the morning and refrigerated it for an hour then packed it in the cooler where it sat for a couple of hours and it was perfect. Because I used ciabatta, I dont think I would let it sit for more than 4 or 5 hours total. This was a big hit at the picnic and of course the whole sit thing was a lot of fun! -
I had never heard of anything like this...I appreciated the pictures, especially of the sandwich wrapped in saran. I bought a sourdough loaf from Panera, with the intention of feeding only 2 people. It was plenty! I skipped the onion, and used a little organic Italian dressing instead of the artichoke juice and my choice of cheese was an organic sharp cheddar. I reduced the recipe ingredients, by 1/3-1/2...I got the "go-ahead" to make this one again! :) It was enjoyed!! Thanks!
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I have made this three times & LOVE it! I use dijonnaise instead of the mayo & artichoke juice, & have also tried various combinations of meats, cheeses & vegies; btw roasted peppers are delicious, & I've also used shredded cooked chicken! The only issue we have is that because we are only two, there has been some waste as I haven't thought to freeze the sandwich. I am thinking that in future we may buy a smaller loaf or perhaps even experiment with individual sandwiches that we can sit on! Thanks for sharing a definite keeper. -
Super yummy! I followed directions as written, used provolone cheese (and a sprinkle or two of parmesan on top of the artichokes/mayo) and vidalia onion instead of purple onion. This was perfect for one of those "hot summer nights" when I didn't feel like making much to eat and/or firing up the stove. Will be making this again.
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
