Occasionally I indulge and make it at home. It came out beautiful, but unfortunately my oldest was sure to point out that I am not able to have it so I said don't worry, I have a plan...I modified it and made a "Kale-uffuletta" for me. I got a few giggles at the cleverness of my word play, and some skepticism at the idea of it, but I proceeded to create my bacon wrapped kale, meat, cheese, and olive salad mix masterpiece. In the end it was intriguing and I would definitely do it again. It will most likely need adjustments for future versions, but for the first try I believe it was a success.
First I started by weaving a bacon blanket to hold everything together.
Then I added a couple of layers of kale to hold in all the lovely layers of meat cheese and olive mix that makes up the middle of the sandwich.
A layer of cheese. I use several kinds of cheese in our sandwiches you can choose what ever you like. This one was Swiss. On top of that, the olive salad mix.
A meat layer next. I chose a layer of black forest ham
Then cheese again. This was Colby-Jack. Then I added a layer of hard salami(forgot the picture).
...and finally a layer of smoked provolone cheese and more olive salad mix. This is truly just a preference of how much or little you prefer...most of us like olives...one does not...there is always one...
Carefully roll up the layers trying to keep the bacon blanket together so that as it cooks it tightens around the whole thing and holds it together.
They both went into the oven and baked for about 15 minutes in a foil wrap. I took the regular Muffaletta out of the oven because it only needed to heat through to warm the bread and meat and melt the cheese. The "Kale-uffuletta" had to bake until the bacon was cooked so I opened up the foil and let it bake another 15 minutes so that the bacon would crisp up a bit and brown a bit. It was taken out of the oven and let rest for a few minutes to let the cheese cool down a bit and set up so that it wasn't too much of a gooey mess.
We ate a side salad with our various versions of Muffuletta. Surprisingly, the kids were just as interested in my version as they were the bread version...it was the bacon...
It was definitely a good first try at a new creation. I will do it again definitely. I would like to try and layer in more vegetables and more kale.
As far as cooking it, it definitely needs to be cooked on a rack to make sure that the bacon, meat and cheese drippings are able to escape so that it doesn't get soggy on the bottom. sealing it in the layers of kale worked really well to keep the cheese from escaping.
It was definitely a good first try at a new creation. I will do it again definitely. I would like to try and layer in more vegetables and more kale.
As far as cooking it, it definitely needs to be cooked on a rack to make sure that the bacon, meat and cheese drippings are able to escape so that it doesn't get soggy on the bottom. sealing it in the layers of kale worked really well to keep the cheese from escaping.
...so what do you think? Would you try it?
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