Article featured image
Behold! The Muffuletta In Quesadilla Form. (Photo: Guy Ambrosino.)

You love your cast-iron skillet, and we love that you love it. Make the most of this bromance with The New Cast Iron Skillet Cookbook, an ode to the best, most versatile and frankly attractive pan in your kitchen. With recipes from the American South to Europe, South America, Asia and beyond, you’ll have plenty of reasons (besides “too much bacon”) to break out this book and cook something great. Can’t decide between a muffuletta and a quesadilla? Problem solved. 

Says author Ellen Brown: One of the reasons I love quesadillas is that there’s so little bread involved, and the toasted tortillas add a lovely crispiness to the sandwich. That’s certainly true of this quesadilla version of the Italian American cold cut and cheese sandwich. In this case, I’ve topped it with olive salad.

Reprinted with permission from The New Cast Iron Skillet Cookbook