Chicken soup with Sicilian roots and the journey of a muffuletta sandwich from New Oreleans to Omaha. Andrew walks through the preparation of two of his favorite things.
For the chicken soup
carrots (sliced to small pieces)
white wine (Andrew typically uses Reisling
as it’s subtly sweet)
2 48-ounce cartons of chicken stock
Sauté the thinly sliced and chopped sweet onions and garlic in grassfed butter, adding a bit of white wine as needed. Once translucent, add the chicken thighs cut to preference. Cook thighs until nicely browned. Add the celery and carrots and cook thoroughly. Add crushed cherry tomatoes and add wine as needed and reduce. Add the chicken stock and 2 cups white wine, thyme and basil. Bring to boil, set to medium and let boil for about 45 minutes. Spoon out, and top with Romano cheese.
For the Muffuletta sandwich
fresh Italian garlic bread (pre-made with the
garlic butter and cheese already on it)
Swiss and provolone cheese
Preheat oven to 375 degrees. Combine all meats and cheeses on the bread (pile as high or low to preference). Add the olive salad (giardiniera) on the top of the meats, and then another final layer of provolone over that. Bake 10-12 minutes or until cheese is melted and bread is slightly browned.