Show #207

A Great Lakes version of a traditional sandwich. Needs to be made a day ahead.

Ingredients:

1 large red onion peeled

1 cup cooked artichoke hearts, drained well

sea salt to taste

½ cup roasted bell peppers

½ cup capers

freshly ground black pepper to taste

1/3 cup red wine vinegar

4 farm fresh eggs

fresh cow’s milk mozzarella, sliced

4 heirloom tomatoes, very ripe

1 large potato bread focaccia

½ cup basil walnut pesto (see recipe)

12 oz Great Lakes Whitefish broken into pieces

8 small white anchovy fillets broken into pieces

2 cups lightly packed shredded romaine lettuce

Method:

Slice the peeled red onion as thinly as possible. Slice the artichoke hearts similarly to the onions. In a small bowl combine the sliced onions, artichokes, bell peppers, capers and red wine vinegar. Season to taste with sea salt and black pepper. Mix well and reserve for at least 15 minutes for the flavors to meld and the onions to wilt.

Hard boil the eggs, starting with cold water and a teaspoon of vinegar in a small saucepan. Bring to a boil and cook for 3 minutes. Stop the cooking with running cold water. Peel, slice and reserve.

To assemble:

Slice the foccacia in half horizontally. Spread the pesto evenly between top and bottom. Starting with the bottom half of the foccacia, cover it with the shredded romaine lettuce, followed by the fresh mozzarella cheese, artichoke/onion mixture, and tomato slices. Season the tomatoes with some salt and pepper. Follow with smoked whitefish, sliced hardboiled eggs and finish with the anchovy fillets.

Cover the muffuletta with the reserved top of the foccacia. Wrap the sandwich very tightly in plastic wrap then wrap tightly in foil.

Store overnight in the refrigerator topped with a heavy skillet, heavy plate or even a brick to compress.

Remove from refrigerator, slice and serve.