Apps & Sides

Ultimate Blackened Shrimp Muffuletta

Chef Greg

Prep Time: 5 min

Cook Time: 15 min

Difficulty: Beginner

This Ultimate Blackened Shrimp Muffuletta is recteq's twist on a classic NOLA sandwich. Flavorful olives, loads of deli meat, and a delicious cheese combo…what’s not to love?

Instructions

Step 1: Preheat SmokeStone to 300℉.
Step 2: Lay out the sliced deli meats in the shape of the bread and allow the meats to warm up on the flat top.
Step 3: Slice the sesame loaf in thirds, brush the cut sides with olive oil and season with Garlic Parmesan Wing Dust (or Ray's Club Cajun Rub, alternatively). Place the bread on the Smokestone to lightly toast it.
Step 4: After 3-4 minutes, flip the deli meats over and top with provolone cheese.
Step 5: Remove the bread once lightly toasted and once the cheese is melted, begin to assemble the sandwich.
Step 6: Place the bottom of the bread on a large cutting board, top with 2 of the heated meats, a light amount of the olive salad, the middle bread, the 2 remaining deli meats, and some more olive salad.
Step 7: Quickly cook the shrimp with the Cajun Seasoning on the smokestone and then add to the sandwich. Place the top piece of the bread on as your last layer, then secure with large toothpicks or skewers. Slice and Enjoy!

Ingredients

Serving Sizes

1 Large Sesame Bread Loaf
1 pound(s) Hot Capicola Ham
1 pound(s) Deli Ham
1 pound(s) Genoa Salami
1 pound(s) Mortadella
1 pound(s) Provologne Cheese
12 ounce(s) Olive Salad
2 tablespoon(s) Olive Oil
¹/₂ teaspoon(s) Big Game Garlic Parmesan Wing Dust
1 pound(s) shrimp, Peeled & Deveined (about 21-25)
2 tablespoon(s) Ray's Club Cajun Seasoning

Tools Needed

Tooth Picks
Large Cutting Board

Step 1: Preheat SmokeStone to 300℉.
Step 2: Lay out the sliced deli meats in the shape of the bread and allow the meats to warm up on the flat top.
Step 3: Slice the sesame loaf in thirds, brush the cut sides with olive oil and season with Garlic Parmesan Wing Dust (or Ray's Club Cajun Rub, alternatively). Place the bread on the Smokestone to lightly toast it.
Step 4: After 3-4 minutes, flip the deli meats over and top with provolone cheese.
Step 5: Remove the bread once lightly toasted and once the cheese is melted, begin to assemble the sandwich.
Step 6: Place the bottom of the bread on a large cutting board, top with 2 of the heated meats, a light amount of the olive salad, the middle bread, the 2 remaining deli meats, and some more olive salad.
Step 7: Quickly cook the shrimp with the Cajun Seasoning on the smokestone and then add to the sandwich. Place the top piece of the bread on as your last layer, then secure with large toothpicks or skewers. Slice and Enjoy!

Chef Pairings

This sandwich is going to set the tone in a BIG way, so keep your sides light. We suggest fresh fruit and veggies to balance things out!