Sorry for my deep deep delay in posting. No I'm not. I was on vacay! I wasn't in 'Nawlyns' for the Mardi though... I was in Texas! For Tolley! And Jcookie! And the Cowtown run!
And I didn't do too shabby considering Tolley and I both 'celebrated' a bit too much the night before and I spent the day before the race consuming 'Texas food' which basically consists of any general food you can think of. Except it's fried. Even the salad. I was bloated as all get out.
But I remained 'little miss consistent 8 minute mile'. Someday I'll bust past that 8 minute mile. Probably the very same week that wine and 'bad' carbs are banished from earth.
This mufaletta though, is our family favorite. Honey gets so excited when I make it and I just had to bust it out for the Mardi. Make it. Eat it. Love it. Pass it on!
1 loaf of artisan bread
2 or 3 portabello mushrooms
3-4 cloves garlic, chopped fine
1 sweet white onion, sliced thick
1/4 cup pesto
1 jar roasted red peppers; you can also use the multi colored roasted peppers if you choose
1 jar olive 'spread' or you can make it yourself... I have done both
About 1/2 bunch fresh italian flat leaf parsley, roughly chopped
Salt and pepper
Slice the bread lengthwise (the whole thing) and scoop out most of the soft middle, leaving some on the sides. Save the soft middle for breadcrumbs or feeding to the birds or feeding to yourself, dipped in olive spread while you put your sandwich together.
De-stem the portabello mushrooms so you have just caps. With a spoon, gently scrape the 'gills' out of the cap. Don't worry about getting 'all' the gills, just get most; do your best.
Heat a pan (I used my Mario Batali grill pan) with a little oil and the chopped garlic, then add the portabello mushrooms. Cook the mushrooms until they're soft, then remove and lay on a towel to soak up any extra moisture.
Add a little more oil to the pan and sautee onions until soft and brown. Set aside.
Spread that pesto on both sides of the bread then top with olive spread.
On bottom half of bread, top olive spread with the portabello mushrooms. On top of that pile the roasted red peppers on top. On top of that pile the onions.
Top the whole thing with the chopped parsley and a little salt and pepper, then place bread top on top.
Wrap the whole thing very tight with saran wrap. The point is that you want to compress the sandwich. I wrap it up and then put it in the fridge with my LeCreuset lid on top.Let it sit for a while... 1/2 hour or so.
To serve, unwrap from saran wrap and slice in half first. From there slice in quarters and if you choose, slice in eighths. We usually leave it in quarters.