Mini MuffulettasAurora Catering's

Mini Muffulettas  
Yield - 24 Minis or 1/2 Baking Sheet

Ingredients
24  -3 INCH  MINI MUFFULETTA BUNS (See below)
2 LBS LEAN HAM (Shaved)
1 LB GENOA SALAMI (Sliced)
1 LB PROVOLONE CHEESE (Sliced)
2 CUPS AURORA'S MUFFULETTA OLIVE SALAD (See recipe)

1 CUP EXTRA VIRGIN OLIVE OIL


Method
Cut the buns in half, arrange the bottoms in 4 rows of 6 on a parchment paper lined 1/2 baking sheet pan.  Divide the ham up equally between the buns. (There should be plenty of meat on each bun.) Then add two slices of Genoa salami, next fold the provolone cheese slice in half and top the salami. 

Now, top each slice of cheese with about 2 teaspoons of our olive salad. Then complete the sandwich with the reserved bun tops.

When ready to cook, preheat oven to 350F and bake for 10 - 12 minutes or until the meat is warmed and the cheese is melted.   The buns are already baked, and just need to be warmed, don't continue to brown them.  Serve Immediately!

A true New Orleans OriginalPlate Presentation
Remove from the sheet pan, and arrange on a warmed ceramic serving tray, Serve!

Chef's Notes:
These are one of our most popular HDOs!

Muffuletta buns are made from a Italian style bread dough, they are probably not available outside New Orleans.  So, let me try to describe them and maybe you can get a local baker to do them for you. There are also several muffuletta dough recipes on the NET, I don't bake, so I don't know which one is the best.

Muffuletta buns are circular dome shape and come in usually 2 sizes. The traditional one is about 9 inches in diameter and about 3 inches high.  The ones in this recipe are only 3 inches in diameter. The inside bread dough of a Muffuletta bun is light and airy, while the crust is crunchy and crisp, usually topped with sesame seeds.  When the bun is thumped it sounds hollow.  The inside bread dough has a great earthy yeast aroma.


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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 - 2006 Aurora Catering, Inc. All rights reserved.
Revised: June 03, 2008.