This giveaway is now closed. Thanks for stopping by. The winner is Kat E. Congrats!
Bobby Flay has the amazing capability of taking the common and everyday and transforming it into something amazing! I came back from New York with recipes and tips that will inspire my future sandwich creations. Take Bobby Flay’s Chicken Muffuletta, inspired by New Orleans. This family-sized sandwich traditionally combines deli meats such as capicola, salami, pepperoni, and ham with emmentaler and provolone cheeses. Bobby opted for grilled chicken breast (which is totally how I would have made it too!) and originated a Spicy Olive Relish Mayonnaise in place of the traditional olive salad that is typically included within the sandwich. In essence, he retained the flavors that make this sandwich a long-time favorite while giving it a gourmet twist!
Chicken Muffuletta With Spicy Olive Relish Mayonnaise
by Bobby Flay
Roasted red peppers (from a jar), drained
1/2 or 1 jalapeno chile, chopped (depending on how spicy you like)
2 cloves garlic, finely chopped
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
2 Tbsp. sherry vinegar
3/4 cup prepared olive relish
1/4 cup coarsley chopped fresh flat leaf parsley
4 boneless, skinless chicken breasts
2 Tbsp. olive oil
16 1/4-inch slices provolone cheese
1 large round loaf of bread, sliced in half crosswise
2 bricks or a cast iron pan and a few heavy cans
1. Combine the red peppers, jalapeno, garlic, Hellmann’s® or Best Foods® Real Mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
2. Heat the grill to high or the grill pan over high heat. Brush the chicken breasts with oil on both sides and sprinkle with salt and pepper, if desired. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch slices on the bias.
3. Spread some of Mayonnaise mixture on the bottom half of the bread, add half of the cheese, half of the chicken and repeat with the remaining ingredients (Mayonnaise mixture, cheese and chicken in that that order).
4. Spread the cut-side of the top of the loaf with more Mayonnaise mixture and place, mayonnaise-side down on chicken. Wrap tightly in foil, place on baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at leat 1 hour (to allow the flavors to meld) or overnight.
Some of the key points to remember about making this sandwich is to ensure that you spread the condiments on both sides of the bread (to the edge) and allow enough time for the flavors to really come together. And who would have thought to place a brick on a sandwich?
Want more gourmet sandwich ideas? Visit Build the Perfect Sandwich on the Hellmann’s site!
Win It! While in the city, we received an autographed copy of Bobby Flay’s cookbook, Burgers, Fries, & Shakes! One of you will win a copy! Simply leave me a comment with a sandwich recipe you would like to make from the Hellmann’s site. Comments will close on May 19th, 2011 at 11:59 PM PST.
US Residents only. Duplicates and comments not including the above information will be disqualified. Comments are moderated. If you don’t see your comment in a reasonable amount of time, send me an email. Bloggers and non-bloggers may enter. If you don’t want to leave your email address, please be sure to check back for my announcement on the winner. Please note that winners must respond within 48 hours of being announced/contacted or another winner will be drawn.
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Disclosure: This post was created in connection with my appointment as an Ambassador in Hellmann’s Club Sandwich Program. For more great ideas, go to www.facebook.com/hellmanns.