Wednesday, June 29, 2011

Muffaletta Panini

I love New Orleans - and the food of the Cajuns.  I have so many memories of this popular city, from Mardi Gras in 1995 when I took my first trip there with best friends Angelica, John, & Lisa.  I still smile when I think about that trip.  We were young, barely in our 20's...tattoos, tequila, and the Bourbon Street mosh pit!  At the mall in Metairie, John and I snuck off to look at engagement rings for Angelica. 

Then there were the Ginger years!  One of my besties is from New Iberia, LA.  I met her one day at Dillards when we both worked at cosmetic counters across from each other - I was at Origins, and she was at Estee Lauder.  After I met her, I noticed that she laughed a lot.  I wanted to know what she was laughing about all the time.  Eventually we became roommates at Vantage Point, and she met her husband at my wedding.

So Ginger went to college at Loyola.  Jereme and I visited her often.  Wow, some of those memories...my brother Huy (Brian) Nguyen has always worked in the car industry, and when it was time for our annual New Orleans trip to see Ginger, we didn't have a car for some reason or other.  So we were able to test drive a sweet little BMW coupe.  There were motorcycles involved on the interstate.  Yeah, we raced them.  Jer recalls going, uh nevermind, our daughters may hold that against us.

And then one of the greatest girls I've ever known is also from there - an LSU girl - Kay Dussouy.  Here we are in New Orleans at Pascal's Manale - home of barbecue shrimp in New Orleans!  Here in Little Rock, The Faded Rose offers the barbecue shrimp with a little tribute to Pascal's Manale, so go try it!


This loving muffaletta was made in memory of New Orleans, its originating city.  On this day, the "Oops we made too much" bread section at Kroger had Cheddar Jalapeno on sale for $1.49, so that's what we used.

Ingredients:
  • Ciabatta bread or any other hard crusted bread
  • Olive Spread
  • Salami
  • Prosciutto
  • Ham
  • Provolone
Directions:
  1. Spread the olive spread on both slices of the bread.
  2. Layer with meats and provolone on one slice.
  3. Heat a cast iron or other skillet over medium heat. When hot, remove from heat and add canola spray.
  4. Press evenly with a bacon press, careful not to let ingredients slip.

Yummmmm....

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