Easiest Way to Prepare Gordon Ramsay Muffuletta, a la James Martin

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, muffuletta, a la james martin. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Muffuletta, a la James Martin is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Muffuletta, a la James Martin is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook muffuletta, a la james martin using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Muffuletta, a la James Martin:

1. Prepare 1 round white cob loaf
2. Prepare 250 g multicoloured Swiss chard
3. Make ready 1 onion
4. Make ready 1 medium carrot, peelef
5. Get White wine vinegar
6. Make ready 1 tablespoon white sugar
7. Prepare 10 slices Jarlsberg cheese
8. Take 10 slices best ham
9. Take 1 large ball mozerella
10. Get 1 tomato
11. Take 1 small avocado
12. Make ready 4 small cornichons
13. Get Green and black olives
14. Take to taste Salt, pepper and fresh herbs

Instructions to make Muffuletta, a la James Martin:

1. Cut the top off the cob to make a lid. Pull the bread out of middle. Set aside.
2. Chop the Swiss chard stems and a little of the leaf finely. Chop the onion finely. With a potato peeler, make fine slices of carrot. Mix the veg together and set aside.
3. Heat white wine vinegar and sugar together in a small pan until sugar is melted. Pour over the vegetable mixture and stir.
4. Now stuff the bread with layers of ham, cheese, pickles, salad and olives, tearing up the mozerella, and pressing ingredients down firmly inside the bread container. Season often with salt and pepper as you build up the layers.
5. Put the bread lid on, slice and eat. If preferred warm, wrap a slice in silver foil and heat for a couple of minutes in a dry frying pan until mozerella melts

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