Senior Connections Senior Connections Mar 2019

spread almost to the edges. Put a slice of cheese on each piece of bread, followed by 2 slices of prosciutto. Put together 2 of the bread slices for each sandwich. 2. In a medium bowl, whisk together the eggs. Add the heavy cream and salt and whisk to combine. 3. Heat a large skillet over medium heat. Add the oil to the pan and heat for 1 minute. Working with one sandwich at a time, dip both sides of the sandwich in the batter and place directly into the hot pan. Repeat with the remaining sandwiches. Cover with a lid and allow to cook until the ﬁrst side is golden brown, 3 to 4 minutes. Remove the lid, ﬂip each sandwich and continue to cook on the remaining side until golden brown and the cheese is melted, approximately an- other 4 minutes. (Or cook in batches if needed. Sprinkle one side of each sandwich with powdered sugar and serve warm. Muffaletta Sandwich Recipe 1 large round Italian loaf (sourdough, focaccia, cia- batta, or muffuletta works) ½ lb thinly sliced mortadella ½ lb thinly sliced Genoa salami ½ lb thinly sliced ham ½ lb provalone cheese, sliced ½ lb mozzarella cheese, sliced Can also use Swiss fontina cheese Olive salad (recipe follows) Slice loaf of bread in half horizontally. Scoop out a bit of the bread inside (I like to freeze it to make stufﬁng with at a later date!). This allows room for all of the meats, cheeses, and salad you’ll be stufﬁng the sandwich with. Then brush with olive oil. If the oil in your olive salad has solidiﬁed, warm up about 2 cups of salad in the microwave, just until oil has liquiﬁed. Drizzle some of the salad oil on cut side of both halves of the loaf, and spread with olive salad. Use as much / little of the ~ 2 cups as you want. — Layer meats and cheeses on the bottom half of the loaf to construct the sandwich – I like to alternate meats and cheeses, but feel free to go your own way with it. Carefully cover with the top half of the loaf. Wrap tightly with plastic wrap, chill for 30 minutes. To serve, unwrap and cut into wedges. Serves 6-8+ people, depending on appetite! Olive Salad This makes a TON of Olive salad, but it keeps well when packed into glass jars and refrigerated. Use to make muffaletta, as above... or for any number of other uses. Try it on many sandwiches, on crackers, as bruschetta topping, mixed with cream cheese for a dip, mixed in fondue... SO many ideas! 1 ½ cups green olives with pimento 1 ½ cups black olives (canned, no pits) ¾ cups drained giardiera (hot peppers or jalape- nos) ¼ to ½ small jar pepperoncini, drained (tangy pep- per, omit if you cannot ﬁne) 1-2 Tbsp ﬁnely chopped fresh Italian parsley 1 Tbsp Oregano 1 Tbsp ﬁnely minced garlic Freshly ground black pepper ¾ cups olive oil Chop olives, giardinera, and pepperoncini, mix to- gether in a large bowl. Add parsley, oregano, and gar- lic, stir well. Add black pepper to taste. Stir in olive oil, pack mixture into glass jars, refrigerate. Allow to chill for at least 24 hours before using. Chicken and Cheddar Melts with Apple and Brussel Sprouts Ingredients • 10 ½-inch-thick slices French or sourdough bread (from a 9-inch boule) • 5 tablespoons butter, softened • Honey mustard Spread, homemade or your favor- ite store bought • 2.5 cups cooked shredded chicken breasts • 2 cups white cheddar cheese, grated • 1 Pink Crisp, or Pink Lady Apple, Honey crisp cored and cut into matchsticks More COOKING WITH CHRIS on Pg 16 Advancing Health �� Senior Connections HJ.COM �� Senior Connections March 2019 11

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