By now you probably know I am fairly big fan of the varied and exciting American cuisine. If you want to say obsessed, fine, go ahead. You are probably more accurate. But while the Cajun/Creole flavours do grace my plate at least once a week, the Muffuletta sandwich, for some reason, has never spent a minute on my lips or that pesky lifetime on my hips. Not entirely sure why that is, but after being invited to try the new Oliving by Hans range of smallgoods, I only had one thing on my mind. Muffuletta!
Now the annoying thing about me is, I yearn to be lean and taut and toned, and whinge daily about the fact that I am not, but doing anything to actually achieve this, seems to be the last thing on my list of priorities. Giving up the things I love (anything edible) is just not something I am willing to do. So, since ‘sacrifice’ is not in my vocabulary, I was extremely keen to see how good this Oliving by Hans was.
My verdict. Pretty bloody good! Inspired by the Mediterranean diet, this new range has replaced some of the saturated fat in deli favourites, with Olive oil, while keeping all the flavour of traditional smallgoods. Some of the products in this range have had the saturated fat reduced by up to 55%! That is massive and with a huge range of pre-packaged and deli items available, Oliving by Hans is now providing a healthier choice for just about any cold cut you could need.
If you would like to try my Muffuletta using the reduced fat Oliving by Hans products, I am giving away 4 x $30 gift vouchers to try the Oliving by Hans products for yourself. For your chance to win, simply comment on this post and let me know what you would make with this great range of products.
- 1 large plain focaccia or ciabatta loaf
- Extra virgin olive oil
- ½ cup green olives, chopped
- ½ cup artichoke hearts, drained and chopped
- ⅓ cup roasted capsicum, chopped
- 2 tomatoes, thinly sliced
- Sea salt and freshly ground black pepper
- 100g Oliving by Hans Hungarian Salami
- 60g Oliving by Hans Peperilli Salami
- 100g Oliving by Hans Naturally Smoked Ham
- 8 large slices Jarlsberg cheese
- Slice your loaf in half horizontally. Place the bottom half of the loaf on a board. Now, there are two ways to start this, just depends if you are eating it straight away of if it is going to sit a while. If you are eating right away, drizzle the bottom piece with a little olive oil. Then spread evenly your olives. The next layer is your artichoke and then your peppers. Then arrange sliced tomato to completely cover. Sprinkle with salt and pepper. If you were not eating right away, start with a layer of cheese first. The sandwich is best when the bread soaks in the flavoured oil from the olives but there is a point where that turns into a whole other soggy situation and I would recommend cheese down first.
- Once the tomato is down and seasoned you can start with your meats. I did a layer of Hungarian salami, then smoked ham and then the Peperilli. Finally finish with all, or the remaining cheese.
- Now while this recipe is delish, it is just a guide. The traditional cheese to use is Provolone or Mozzarella, however I had some Jarlsberg at home so I used that. You could also add prosciutto, mortadella or pickled vegetables. Also, most recipes really pile up that meat so you could of course double the meat qualities if you wanted. Basically, meat and cheese sandwich, you can do it your way, can’t go wrong. And if you can save yourself on a fair chunk of fat and saturated fat, well, it would be rude not to!