Let's start with springtime in Michigan! Bright purple lilac bushes, honey bees, lemonade and cool breezes... we tried a picnic this past weekend off a woodsy trail north of Whitmore Lake. A big muffuletta (truly, the best sandwich in America), fresh fruit salad, crackers and cheese and a bottle of crisp Holmes (ahem, "Pinot") Grigio from the Spotted Dog Winery. Nothing fancy, just solid good food.
Michigan Muffuletta
serves 4 (or 2 if you're really hungry!)
1 round loaf of sourdough bread (thank you, Zingermans!)
1/2 red bell pepper, sliced thin
1/2 vidalia onion, sliced thin
2 tbsp olive oil
1 garlic clove
2 tbsp marinated artichoke hearts (I love Delallo)
Drizzle of balsamic vinegar
3 oz mozzarella cheese
3 oz smoked turkey breast (deli-style)
3 oz honey glazed ham (deli-style)
1/2 cucumber, sliced
1 oz fresh basil, chiffonnade
Cut the top off of the bread (about 1/2 inch from the sides and 1/2 inch deep). Remove the lid and pull out all of the inside bread. Set the filling aside and use for something yummy. Set the now hollow loaf aside.
In a nonstick saucepan, head olive oil over medium high heat. Add red peppers and onion and cook for 6-8 minutes or until soft, stirring occasionally. Remove from heat and let cool.
In a food processor, blend garlic with marinated artichoke hearts and a drizzle of balsamic. Taste and season as desired with salt.
To assemble the sandwich, spoon half of the artichoke blend into the base of the bread. Layer the cheese, turkey, ham and cucumber on top. Add red peppers and onion, followed by cucumber, basil and remaining artichoke mixture. Add the lid, wrap well in plastic and let sit in a cool place for at least an hour before slicing and serving.
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