Chicken Muffuletta Recipes

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KETO MUFFULETTA CHICKEN



Keto Muffuletta Chicken image

Provided by Kyndra Holley

Number Of Ingredients 20

1 1/2 pounds chicken breasts (4 breasts total)
1/4 cup butter (1/2 stick)
4 ounces salami, thinly sliced
4 ounces provolone cheese, sliced
4 ounces mortadella, thinly sliced
4 ounces mozzarella cheese, sliced
4 ounces capocollo, thinly sliced
2 cups Olive Salad (Recipe Below)
1 1/2 cups giardiniera pickled vegetables
1 cup green olives
1 cup Kalamata olives
1/2 cup pepperoncini
1/3 cup red wine vinegar
1/4 cup roasted red peppers
1/4 cup olive oil
4 large cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon black pepper
1/2 cup capers

Steps:

  • In a large skillet over medium-high heat, pan-sear the chicken breasts in the butter until they are golden brown and slightly crispy, about 8 minutes each side.
  • Preheat the oven to 350°F
  • Place the chicken breasts on a rimmed baking sheet. Layer each breast with the salami, provolone, mortadella, mozzarella and capocollo. Bake on the middle rack for 10 minutes.
  • Remove the chicken breasts from the oven and top with a heaping portion of Olive Salad.
  • In a food processor, combine the giardiniera, green olives, Kalamata olives, pepperoncini, red wine vinegar, roasted red peppers, olive oil and garlic. Pulse until all the ingredients are roughly chopped.
  • Pulse in the oregano, basil and black pepper until incorporated.
  • Stir in the capers. Cover and refrigerate for at least 1 hour before serving.

CHICKEN MUFFULETTA



Chicken Muffuletta image

Make this piled-high version of a New Orleans favorite, a sandwich filled with a tangle of chicken, olives, cheese, salami, and special seasonings.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h15m

Yield 6

Number Of Ingredients 10

1/2 cup pitted green and/or ripe olives, finely chopped
1 jar (4 oz) sliced pimientos, drained and finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon crushed dried oregano leaves
1 (8-inch) round Italian bread loaf (about 1 1/4 lb)
4 oz sliced provolone cheese
4 oz thinly sliced cooked chicken breast (from deli)
4 oz sliced Genoa salami

Steps:

  • In small bowl, stir together olive salad ingredients.
  • Cut loaf of bread horizontally in half. Scoop out soft center from top and bottom of loaf, making room for the filling and leaving a 3/4-inch shell. Using tablespoon, scoop out or drain off 2 tablespoons liquid oil and vinegar dressing from olive salad, and drizzle over inside of bottom half of bread. Spread remaining olive salad mixture inside top half of bread.
  • Layer cheese, chicken and salami in bottom half. Cover with top of loaf; wrap well with plastic wrap. Place loaf on plate; cover with another plate and then a heavy weight, such as a large can. Refrigerate 1 to 6 hours.
  • To serve, cut sandwich into 6 wedges.

Nutrition Facts : Calories 480, Carbohydrate 51 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 3 g, TransFat 1 g

MISS RACHAEL'S MUFFULETTA



Miss Rachael's Muffuletta image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

1/2 cup hot pepper salad or giardiniera, Italian hot pickled vegetables (cauliflower, carrots, olives, celery and peppers) found in bulk bins near specialty olives or in jars on Italian foods aisle
1/2 cup pitted Sicilian green olives or other good quality large pitted green olives
A drizzle of extra-virgin olive oil
2 tablespoons chopped fresh rosemary, a couple of sprigs or, 1 teaspoon dried, 1/3 palm full
1 large round loaf crusty bread, 10 to 12 inches
1/4 pound sliced Genoa salami or sweet sopressata
1/4 pound sliced capacola spicy ham
1/4 pound sliced provolone

Steps:

  • Chop pepper salad or giardiniera in a food processor with olives. Split bread and drizzle bread with extra-virgin olive oil and sprinkle with chopped rosemary. Spread the olive salad on the bottom of the bread very liberally. Pile the meats on top of the olive salad, then layer cheese over meat and cover the giant sandwich with the bread top. Press down to set the sandwich, then cut into 4 wedges.

MUFFULETTAS



Muffulettas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves

Steps:

  • Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
  • Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
  • Cut the sandwich into wedges and serve.

MUFFULETTA



Muffuletta image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 20

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

Steps:

  • In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

MUFFULETTA



Muffuletta image

A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich.

Provided by LYNNC51

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

Time 2h20m

Yield 4

Number Of Ingredients 10

1 cup pitted kalamata olives
1 cup pitted green olives
½ cup fresh basil leaves
1 tablespoon finely chopped garlic
¼ cup olive oil
1 (1 pound) loaf Italian bread
½ pound thinly sliced Genoa salami
½ pound thinly sliced provolone cheese
3 tomatoes, sliced
1 large red onion, thinly sliced

Steps:

  • Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
  • Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
  • Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

Nutrition Facts : Calories 1016 calories, Carbohydrate 71.7 g, Cholesterol 95.9 mg, Fat 63.2 g, Fiber 5.6 g, Protein 40.2 g, SaturatedFat 20.2 g, Sodium 3697.7 mg, Sugar 5.4 g

MUFFULETTA SANDWICH



Muffuletta Sandwich image

My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.

Provided by Mary48

Categories     Main Dish Recipes     Pork     Ham

Time 15m

Yield 4

Number Of Ingredients 11

1 (1 pound) loaf fresh Italian bread
⅓ cup olive oil
⅓ cup grated Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
8 oil-cured black olives, pitted and chopped
8 pitted green olives, chopped
¼ pound thinly sliced salami
¼ pound thinly sliced ham
½ pound provolone cheese, sliced
¼ pound mozzarella cheese, sliced

Steps:

  • Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.
  • On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.

Nutrition Facts : Calories 975.4 calories, Carbohydrate 61.3 g, Cholesterol 107.4 mg, Fat 59.9 g, Fiber 3.9 g, Protein 46.2 g, SaturatedFat 22.2 g, Sodium 2790.2 mg, Sugar 1.7 g

CHICKEN MUFFULETTA WITH SPICY OLIVE RELISH MAYONNAISE



Chicken Muffuletta With Spicy Olive Relish Mayonnaise image

This is from Bobby Flay and Hellman's but I added some missing ingredients, quantity and instructions from the written one. You can use any heavy object to weigh the sandwich down such as books or heavy pan.

Provided by Rinshinomori

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

2 roasted red peppers, drained (from a jar)
1/2 jalapeno chile, chopped (depending on how spicy you like)
1 -2 tablespoon red wine vinegar
2 garlic cloves, finely chopped
1/2 cup mayonnaise
3/4 cup prepared olive relish (black and green olives, chopped)
1/4 cup flat leaf parsley, coarsely chopped
4 boneless skinless chicken breasts
2 tablespoons olive oil
salt & freshly ground black pepper
16 slices provolone cheese (1/4 inch thick)
2 cups arugula
1 large round loaf Italian bread, sliced in half crosswise
3/4 cup spicy olive relish (black and green olives, chopped)
spicy olive relish mayonnaise (from above)

Steps:

  • For Spicy Olive Relish Mayonnaise:.
  • Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
  • For Muffuletta.
  • Heat the grill to high or the grill pan over high heat.
  • Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into ¼-inch thick slices on the bias.
  • Slice bread in half horizontally and remove some of the bread from the bottom half leaving the rim intact. Spread some of the spicy olive relish mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
  • Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.
  • Cut in half vertically and cut into wedges for easy handling and eating.

Nutrition Facts : Calories 565.3, Fat 26.2, SaturatedFat 11.5, Cholesterol 76.7, Sodium 1339.6, Carbohydrate 49.8, Fiber 2.2, Sugar 9.2, Protein 33.5

HEARTY MUFFULETTA



Hearty Muffuletta image

Famous in Louisiana, muffulettas are cold cuts, cheese and olive salad layered into an Italian bread shell. I was happy when a friend and co-worker gave me this recipe so I could make them myself. More than a meal, it's a dining experience! -Ruth Hayward, Lake Charles, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings.

Number Of Ingredients 16

1/2 cup finely chopped celery
1/2 cup sliced pimiento-stuffed olives, drained
1/2 cup sliced ripe olives, drained
1/2 cup giardiniera
1/3 cup finely chopped onion
1/3 cup olive oil
1/4 cup finely chopped green onions
1/4 cup minced fresh parsley
3 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/8 teaspoon pepper
1 round loaf (24 ounces) unsliced Italian bread
1/4 pound thinly sliced hard salami
1/4 pound provolone cheese
1/4 pound thinly sliced deli ham

Steps:

  • In a large bowl, combine first 12 ingredients. Cover and refrigerate at least 8 hours. Drain, reserving 2 tablespoons liquid., Cut loaf of bread in half; hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Brush cut sides of bread with reserved liquid. Layer bottom of bread shell with salami, half of the olive mixture, cheese, remaining olive mixture and ham. Replace bread top. Cut into wedges to serve.

Nutrition Facts : Calories 378 calories, Fat 19g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1103mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.

MUFFULETTA (COOK'S ILLUSTRATED)



Muffuletta (Cook's Illustrated) image

This is from The America's Test Kitchen Family Cookbook, the same folks as Cook's Illustrated. I trust them with any endeavor. I haven't tried this recipe yet. This is an uncooked sandwich, so I used the "cooking time" to enter the minimum amount of time you'd have to have to let everything marinade and meld as needed This recipe is different from others already posted because it uses oil-packed, sun-dried tomatoes in the olive salad. Sounds good to me!

Provided by Debbie R.

Categories     Lunch/Snacks

Time 9h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup green olives (pitted and coarsely chopped)
1 cup black olives (pitted and coarsely chopped)
3/4 cup extra virgin olive oil
4 ounces jarred roasted red peppers (drained and chopped fine, 1/2 cup)
4 ounces sun-dried tomatoes packed in oil (drained and chopped, 1/2 cup)
1/4 cup minced fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1 large round Italian bread (or French bread)
8 ounces thinly sliced mortadella
8 ounces thinly sliced provolone cheese
8 ounces thinly sliced hard salami

Steps:

  • For the olive salad, mix everything together. Cover and refrigerate for 8 to 24 hours.
  • To make the sandwich: Drain olive salad, saving the marinade. Cut the bread in half horizontally and remove most of the soft interior. Brush both inside pieces of the bread with the reserved marinade.
  • Place half of the olive salad in the bottom half of the hollowed-out bread. Top it with the cold cuts. Put on the rest of the olive salad. Put top half of bread on top of it all.
  • Wrap in plastic wrap. Put it between two dinner plates. (It might work best to turn the top plate upside down, depending on if the plates have any curvature to them or not.) Put 2 or 3 heavy cans on top of it to work as weights. (Mufuletta is pressed-down sandwich). Chill for at least 30 minutes or up to 6 hours.
  • To serve, unwrap and cut into wedges.

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From kathysvegankitchen.com


KETO MUFFULETTA CHICKEN RECIPE (GLUTEN-FREE) - CAST IRON KETO
2018-04-05 Preheat the oven to 350° F. Heat oil in a large skillet over medium high heat. Sear chicken breast 3-4 minutes per side until browned. Turn off stove top burner and top chicken with cheeses and meats. Bake 5-10 minutes until cheese is …
From castironketo.net


MUFFULETTA OLIVE SALAD COSTCO - THERESCIPES.INFO - THERECIPES
This item: Solestado Muffuletta Olive Salad 33.9oz. $19.99 ($0.59/Ounce) In Stock. Sold by Cozmic Online and ships from Amazon Fulfillment. FREE Shipping on orders over $25.00. Boscoli Family Italian Olive Salad, 32 oz. $21.99 ($0.69/Ounce) In Stock. Sold by Creole Foods and ships from Amazon Fulfillment.
From therecipes.info


AUTHENTIC NEW ORLEANS MUFFULETTA SANDWICH RECIPE
2022-03-02 Place the top half of the bread over the olive mixture, and press down to let the bread absorb the olive salad juices. Using a bread knife, slice into 4 to 6 wedges. Optional: place the whole sandwich, before slicing, on a large baking sheet, and toast/warm-up in a 350F preheated oven for about 5 minutes.
From laurafuentes.com


EASY MUFFULETTA RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


MUFFULETTA - TRADITIONAL RECIPE FROM LOUSIANA | 196 FLAVORS
2019-07-02 Pulse a few times until coarsely chopped until obtaining pieces of about ⅓ inch (1 cm). Transfer to a salad bowl. Add the vinegar, 3 tablespoons of olive oil and mix. Cover the salad bowl with plastic wrap and let the mixture macerate for 3 hours. Cut the muffuletta bread in half.
From 196flavors.com


CLASSIC MUFFULETTA PASTA SALAD - PLOWING THROUGH LIFE
2022-04-19 Cook pasta according to the directions on the package; drain and rinse immediately with cold water. Add salt, pepper and crushed red pepper to red wine vinegar and stir. In a large bowl mix together all the ingredients. Chill in the refrigerator for at least 12 hours and serve cold.
From plowingthroughlife.com


CLASSIC MUFFULETTA - ELDA'S KITCHEN
Ingredients. 1/2 cup green olives, whole; 1/3 cup black olives, whole; 1 large round muffuletta loaf (or other large round Italian or French bread) 1/3 cup roasted red peppers
From eldaskitchen.com


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