Pretzel, Mushroom and Prosciutto Muffuletta

11 08 2014

The muffuletta sandwich is a New Orleans classic, made with a special round bread and Italian meats, cheese and an olive spread. Here’s a unique and delicious spin on the classic, made with Orlando’s pretzel buns and grilled portobella mushrooms. If you prefer a slightly less salty bite (I happen to have a strong palate), or a meatless option, simply leave off the proscuitto.

Pretzel, Mushroom and Prosciutto Muffuletta

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1/4 cup pitted kalamata olives, you could also use a Spanish green olive instead
  • 1/4 cup drained giardiniera (jarred Italian relish)
  • 1/4 tsp dried oregano
  • 1 Tbsp extra-virgin olive oil
  • Pinch red pepper flakes
  • 4 large portobella mushroom caps, stems removed
  • 2 Orlando Pretzel Hamburger Buns
  • 4 thinly sliced pieces of prosciutto (optional)
  • Fontina cheese, sliced (or provolone)
  • Shredded purple cabbage

Add the olives, giardiniera and oregano to a small food processor and pulse until finely chopped and well combined. Transfer olive spread to a small bowl and add the olive oil and red pepper flakes. Mix to combine and store in the fridge for at least an hour. You can even make this spread the day before – just store covered in the fridge.

Preheat grill to medium-high. Drizzle mushrooms with a little olive oil on both sides. Grill mushrooms uncovered, until grill marks appear and mushrooms are softened, about 2-3 minutes per side. Split the hamburger buns, place the inside part of the bun on the grill and toast, just a few minutes – be careful not to burn. Remove mushrooms and buns from the grill. Place sliced cheese on the mushrooms and tent with foil and rest a few minutes, allowing the cheese to melt.

While the mushrooms are grilling, add the prosciutto to a small saute pan over medium heat and cook until browned and crisp on both sides. Remove to a paper towel-lined plate.

To build the sandwiches, spread half the olive salad evenly among all four buns (the tops and the bottoms). Save the remaining olive salad for another sandwich, would be great the next day for lunch! Next, place some of the cabbage on the two bottom buns. Top each with two mushroom caps melted with cheese, slightly overlapping each other. Top each sandwich with two pieces of the crispy prosciutto (optional) and finish by adding the top bun with the olive salad. Secure with a toothpick if needed.

More This Girl recipes featuring Orlando’s Pretzel Buns:

* Buns received courtesy of Orlando Baking Company. All thoughts and opinions are strictly my own.

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