Breakfast and Brunch Recipes
Muffaletta AM
MuffalettaAM. The traditional New Orleans muffaletta is magically transformed into a delicious breakfast sandwich.
Yield: 12 servings; 2 1/2 cups Olive Tapenade
Ingredients
Olive Tapenade
- 6 ounces green olives
- 6 ounces pitted Kalamata olives
- 2 cloves garlic, chopped
- 3 tablespoons capers, well-drained
- 1/4 cup olive oil
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1/4 cup minced parsley
Caper Cream Cheese
- 12 ounces softened cream cheese
- 1/3 cup sour cream
- 1 1/2 tablespoons capers, well-drained and minced
- Zest and juice of one lemon
- Freshly ground black pepper, to taste
Sandwich Assembly
- 12 large eggs*
- 12 muffaletta bread rolls
- 12 slices provolone cheese
- 12 slices capicola
- 12 slices ham
Instructions
Olive Tapenade
- Combine all ingredients in food processor and process to a chunky paste. Taste for seasoning.
Caper Cream Cheese
- Place cream cheese, sour cream, capers, lemon zest and juice and pepper in bowl. Beat with electric mixer until well blended. Cover and refrigerate.
Sandwich Assembly
- For each sandwich, cook one large egg over medium heat in spray-coated nonstick pan until whites are set and yolks begin to thicken, but are not hard. Flip over and cook briefly on other side for additional firmness.
- Split muffaletta bread and cover bottom half with 2 tablespoons olive tapenade, then top with one slice provolone, 2 slices capicola, 1 slice salami, a fried egg and one slice of ham.
- Dress the top half of the bread with 2 tablespoons caper cream cheese and press it down on top of the sandwich.
- Serve immediately.
Notes
* Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).
Attribution
Recipe and photo used with permission from:
American Egg Board