A neutron walks into a bar and asks “How much for a beer?” The bartender says, “For you? No charge.”
Muffuletta gets its name from the round Sicilian bread that is used to make a New Orleans classic sandwich stuffed with layers of marinated olive salad, peppers, assorted sliced meats and provolone cheese.
The muffuletta sandwich is one of my favorites, so of course I was intrigued when I saw a recipe for Muffuletta Hot Dogs. The basic salty, spicy flavors are paired with a smokey hot dog and grilled bun oozing with melted provolone cheese. The perfect way to jazz up the humble hot dog.
1 cup sliced peperoncini with 1 cup brine
1 cup (packed) thinly sliced red onion
1 teaspoon dried oregano
8 all-beef hot dogs
8 hot dog buns, split
16 slices provolone cheese
1/2 cup chopped Kalamata olives
Chopped black olive tapenade
Sliced roasted red peppers from jar (I used peppadew peppers)
1. Mix peperoncini, brine, red onion, and oregano in bowl. Let stand 30 minutes; drain.
2. Prepare barbecue (medium-high heat).
3. Place hot dogs on grill. Place buns, flat side up, on grill; cover with 2 cheese slices. Grill until cheese melts and hot dogs are heated through, covering barbecue to allow cheese to melt, 5 minutes for hot dogs and 3 minutes for buns.
4. Transfer buns and hot dogs to plates. Top with pickled onions, olives, tapenade, and peppers.
Recipe from Bon Appétit Magazine
Two of my favorites.
I am loving this new song by The Wynntown Marshals, an Edinburgh based band.
“800 miles is a long way from home
I can see you growing up in the pictures on my phone
And if my eyes they fill up
And spill over like a coffee cup
Just know that I can’t make it on my own”
Check out The Wynntown Marshals on the band’s Website, where you can learn of upcoming Scottish tour dates and buy their music.