I know it’s been a while since I’ve posted. Sorry guys.
In apologies, I’m going to give you guys my super simple muffuletta recipe. We’re having it for dinner tonight! I love hot sandwiches! Muffulettas are a Louisiana favorite, full of Italian and creole flavors blended into deliciousness!
As many or all of the following meats
- ham (peppered preferred)
- chicken or turkey (I like the peppered or sun dried tomato one)
- bacon or prosciutto
Cheese of your choice. (I use provolone, mozzarella, and cheddar) You can put as much as you like.
Spicy mustard or honey mustard
Olive mix (sold by the pickles).
And a baking pan
You can use any bread you want. Of course, if you use thick buns you’ll want to add more meat and cheese. Most people stick with heavier breads to pack on more meat. I like simplicity. Tonight we are actually Garlic Parmesan loaf that I had the deli slice for me. They are narrow slices… but that just means I can have more sandwiches! ^_^ But by all mean, you are more than welcomed to use Italian or french loafs or sesame seed buns.
Heat your oven to 375*F.
Butter one side of your bread slice and lay it butter down on the pan. Stack up your meats to the desired amount. (We are not just feeding ourselves We’re gorging! ^_^) On thin sliced bread I usually put just one slice of each meat on the bread, but my husband loves a MEATY muffuletta so I load his up. Put cheese in between every three pieces if you like. Top with olive mix and a bit of mustard. Butter another slice of bread and place on top with the butter side up. If you want you can take some parmesan cheese and sprinkle liberally on top of your sandwich.
Pop that bad boy in the oven until the cheese is nice and melted and the top of your bun is golden brown (or nice and toasty if you used a bun). It usually only takes 10 minutes but just cook it how you want it.
I’ll upload pictures of tonight’s dish tomorrow if you want to check back! :3
“COULD YOU PROVIDE MY CHOICE ASS WITH A SUPER SEXY HARDCORE VALENTINES DAY RECIPE INVOLVING CARAMEL? IF YOU DO I WILL LOVE YOU LIKE I LOVE TO FEAST ON THE SOULS OF MY ENEMIES THAT I MARINADE IN THE BROKEN DREAMS OF ACCOUNTANTS AND TAX EXPERTS. THANK YOU VERY MUCH YOU CHOICE ASS MOTHERFUCKER.”
BY THE SOULS OF MY ANCESTORS, HOW COULD I TURN DOWN A CLASSY-ASS OFFER LIKE THAT?
SINCE YOU’RE SUCH A BAD-ASS FUCKER, WE’RE GOING TO MAKE OUR OWN DAMN HOME-MADE CARAMEL, FUCK THE CANDY POLICE!
DIVE INTO YOUR SUPPLY CLOSET AND GET 1 CUP OF BROWN SUGAR. POUR THAT SHIT INTO A SAUCEPAN, ALONGSIDE ¼ CUP OF PRISTINE FUCKING WATER.
HELL, WHILE YOU’RE AT IT, YOU MAY AS WELL HARNESS A DRAGON AND MILK THAT DANGEROUS BEAST, BECAUSE YOU ALSO NEED 1 TABLESPOON OF CREAM, DROPPED IN RIGHT AFTER THE WATER!
THAT SHIT’LL STOP THE SUGAR FROM TURNING BACK INTO CRYSTALLINE LITTLE SHITS WHEN YOU’RE DONE!
IF YOU WANT TO BE A FANCY-ASS MOTHERFUCKER, YOU CAN USE LEMON JUICE INSTEAD OF THE CREAM!
MAKE SURE THE HEAT’S ON ‘LOW’ AND STIR CONSTANTLY UNTIL IT’S TOTALLY DISSOLVED, AND YOU CAN RUB THAT SHIT BETWEEN YOUR FINGERS AND NOT FEEL ANY GRAINY BULLSHIT HAPPENING.
ONCE THAT SHIT’S AS SMOOTH AS JACK HARKNISS’S PICKUP LINES, CRANK THAT FUCKING HEAT UP TO THAT SPOT BETWEEN ‘MEDIUM’ AND ‘HIGH’ AND WATCH IT BOIL AND CHANGE COLOR LIKE A BEAUTIFUL FUCKING BUTTERFLY.
IN ABOUT 10 MINUTES, IT SHOULD TURN A SEXY-ASS GOLDEN-BROWN COLOR, LIKE THE 10TH DOCTOR’S PINSTRIPES.
ONCE IT REACHES PERFECTION, TAKE THAT FUCKER OFF THE HEAT AND SHIT, SON, YOU JUST CREATED SOME HOME-MADE CARAMEL!
NOW PUT SOME WAX PAPER DOWN ON A PLATE AND POUR YOUR DELICIOUS FUCKING CARAMEL IN THE CENTER. LET IT SPREAD OUT HOWEVER IT WANTS.
TAKE SOME SEA SALT SCRAPED OFF POSEIDON’S LEFT EYEBROW AND SPRINKLE JUST A LITTLE BIT ON TOP OF YOUR GODLY CREATION AND SHOVE THAT MOTHERFUCKER IN THE FRIDGE
CUT THEM INTO CUTE LITTLE SQUARES AND THAT DESSERT YOU MADE IS HARDCORE AS FUCK!
…this is my new favourite blog
Live a little, live on fire
This was perfect for today, being cold and rainy. I loved the dark chocolate flavor!
We all love hot, gooey cinnamon rolls, but here they get a modernized makeover. Nutella is stuffed into premade biscuit dough and baked, creating a super-easy new twist on those traditional rolls we adore.