Central Grocerys Muffuletta Recipes

REAL N'AWLINS MUFFULETTA

Real N'awlins Muffuletta image

These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.

Provided by jenn

Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes

Time P1DT40m

Yield 8

Number Of Ingredients 22

Ingredients

1 cup pimento-stuffed green olives, crushed
½ cup drained kalamata olives, crushed
2 cloves garlic, minced
¼ cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
½ cup pepperoncini, drained
¼ cup marinated cocktail onions
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
¼ cup red wine vinegar
½ cup olive oil
¼ cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

Steps:

To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g

MUFFULETTA SANDWICH

Muffuletta Sandwich image

Provided by Lidia Matticchio Bastianich

Categories Sandwich Cheese Olive Picnic Super Bowl Quick & Easy Dinner Lunch Meat

Number Of Ingredients 32

Ingredients

Olive Salad-version 1
1 cup sliced marinated artichoke hearts
1/2 cup shredded carrot
1/2 cup shredded inner stalks celery
1/2 cup finely chopped pitted green olives
1/2 cup finely chopped roasted red peppers
1/2 cup seeded, finely chopped pickled Tuscan peperoncini
1/2 cup pitted chopped kalamata olives
1/2 cup sliced pickled cocktail onions
1/4 cup drained tiny capers in brine
2 tablespoons red-wine vinegar
3 anchovy fillets, chopped
2 teaspoons dried oregano
1/4 teaspoon peperoncino flakes
Olive salad-version 2
16-ounce container giardiniera (assorted pickled vegetables), drained and chopped
1 cup sliced marinated artichoke hearts
1/2 cup finely chopped pitted green olives
1/2 cup pitted chopped kalamata olives
1/4 cup drained tiny capers in brine
2 tablespoons extra-virgin olive oil
3 anchovy fillets, chopped
2 teaspoons dried oregano
1/4 teaspoon peperoncino flakes
For the muffuletta
8- inch round muffuletta bread, split open
2 ounces provolone, sliced
2 ounces deli ham, sliced
2 ounces capicola, sliced
2 ounces mortadella, sliced
2 ounces low-moisture mozzarella, sliced
2 ounces Genoa salami, sliced

Steps:

To prepare either version of the olive salad, mix all the ingredients in a bowl. Cover, and refrigerate several hours or overnight, to let the flavors develop. This makes more salad than you need for one 8-inch sandwich. Extra olive salad will keep for a week or more and can be used in salads, sandwiches, etc.
Lay the bottom of the muffuletta bread on a work surface, cut side up. Layer half of the cheeses and meats on the bread, then spread with 1/2 cup of the olive salad. Top with the remaining meats and cheeses.Finish with another 1/2 cup olive salad. Place top of bread on olive salad, and press down. Cut into four wedges.

ALMOST CENTRAL GROCERY MUFFULETTA

Almost Central Grocery Muffuletta image

Growing up in New Orleans, this sandwich was a staple. Must be consumed with a cold Barq's root beer. This recipe was printed in the Times Picayune.

Provided by Penny Stettinius

Categories Lunch/Snacks

Time 1h20m

Yield 1 sandwich, 2 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups pimento stuffed olives, chopped
1 cup ripe olives, chopped
2 tablespoons capers, drained
3 anchovies, drained and chopped
1/2 cup olive oil
1 1/2 tablespoons fresh lemon juice
1/2 cup fresh parsley, chopped
2 garlic cloves, minced
1 teaspoon oregano leaves
1 round loaf Italian bread (8 to 10 inches round)
1/2 lb mortadella, thinly sliced
1/2 lb provolone cheese, thinly sliced
1/2 lb genoa salami, thinly sliced

Steps:

Combine the olives, capers, anchovies, olive oil, lemon juice, parsley, garlic, and oregano in a bowl.
Cover and chill for 2 to 4 hours.
To assemble the sandwich, split the loaf of bread in half horizontally.
Take some of the soft insides out of each side.
Brush the inside of the top and bottom shells with excess marinade from the bottom of the olive salad bowl.
Stir the relish to blend and then spoon half onto the bottom round of bread.
Arrange the mortadella slices over the olive salad.
Then layer the provolone and salami.
Mound the remaining olive salad over that and cover with the top shell.
Wrap the sandwich tightly with plastic wrap and chill for at least 1 hour.
Cut the sandwich into wedges to serve.

Nutrition Facts : Calories 2391.6, Fat 166.9, SaturatedFat 54.4, Cholesterol 262.9, Sodium 6877.7, Carbohydrate 128.8, Fiber 9.5, Sugar 3.2, Protein 94.4