Eggplant Muffuletta & A Cookbook @Giveaway – #SeriousSandwich

Emeril

Ingredients

• 2 medium eggplants (about 1K pounds), trimmed and cut into K-inch-thick rounds
• 1/2 cup olive oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 loaf seeded Italian bread
• Basil Spread (page 318)
• 2 cups New Orleans–Style Olive Salad (recipe follows)
• 4 ounces sliced mozzarella cheese
• 4 ounces sliced provolone cheese

Instructions

1. Position an oven rack as close to the broiler unit as possible, and preheat the broiler.
2. Arrange the eggplant slices in a single layer on two lightly greased baking sheets. Using a pastry brush, lightly brush both sides of the slices with the olive oil. Season both sides with the salt and pepper. Broil the eggplant, in batches, until the slices are tender and lightly browned and have released most of their moisture, 10 to 12 minutes. Remove from the oven and keep warm.
3. Reduce the oven temperature to 350°F and move the oven rack to the center position.
4. When you are ready to assemble the sandwiches, slice the loaf of bread in half horizontally. Using a pastry brush, spread the bottom half with a generous amount of Basil Spread.
5. Spread the olive salad (with its olive oil—do not strain) over the top half of the loaf. Layer the sliced mozzarella and provolone on top of the olive salad, and then layer the slices of eggplant. Place the bottom half of the sandwich on top and lightly press. Quickly and carefully turn the loaf over so that the olive salad side is on top.
6. Place the muffuletta on a baking sheet lined with parchment paper, and bake until the cheese has melted, the muffuletta is heated through, and the bread is slightly crisp, about 12 minutes.
7. Remove the baking sheet from the oven and carefully transfer the loaf to a cutting board. Press lightly, and cut the loaf into 4 sections. Serve immediately.
Basil Spread:
8. 1 1/2 teaspoons minced garlic
9. 1 cup packed fresh basil leaves
10. 1/2 cup extra-virgin olive oil
11. 1/4 teaspoon salt
12. In a food processor or blender, process the garlic and basil on high speed while adding the olive oil in a slow, steady stream. Continue to process until well blended. Season with the salt. Use immediately, or cover and refrigerate for up to 1 week.
New Orleans-Style Olive Salad:
13. 1 quart large pimento-stuffed green olives, drained & rough chopped
14. 1 1/2 cups large Greek black olives, drained, pitted and halved
15. 1 1/2 cups extra-virgin olive oil
16. 1 1/2 cups vegetable oil
17. 1 cup pickled cauliflower, drained
18. 3 to 4 ribs celery, thinly sliced on the diagonal
19. 2 medium carrots, thinly sliced on the diagonal
20. 1/2 cup pepperoncini, drained & halved
21. 1/3 cup cocktail onions, drained
22. 1/4 cup nonpareil capers, drained
23. 2 tablespoons minced garlic
24. 2 teaspoons Emeril's Original Essence or Creole Seasoning
25. 1 teaspoon crushed red pepper flakes
26. 1/2 teaspoon freshly ground black pepper
27. 1/2 teaspoon celery seeds
28. 2 tablespoons fresh oregano leaves
29. Combine all ingredients in a large nonreactive bowl and mix well. Place in a large nonreactive jar (preferably glass) and store, tightly covered, in the refrigerator. The salad should be made 24 hours before using and only improves with age. You can keep it for up to 2 months in the refrigerator