Easy New Orleans Muffaletta Recipe With Canned

MUFFULETTA

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.

NEW ORLEANS MUFFULETTA RECIPE

Steps:

• Slice the round bread in half and open both sides on a flat surface.
• Brush both inner sides of the bread with oil from the Olive Salad or extra virgin olive oil, go a little heavier on the bottom.
• Begin layering thre ham, salami, and mortadella on the bottom half of the bread. Top with cheeses.
• Next, add the olive salad from the center out and spread it, leaving about a half-inch around the edge. 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.

EASY NEW ORLEANS MUFFALETTA

Steps:

• I like to use a mini food processer to chop all the tapenade ingredients.
• Using serrated knife cut bread in half lengthwise.
• Pull out soft center of each piece, leaving 1 & 1/2"-thick shell.
• In large bowl combine olives, roasted peppers, parsley, oil, vinegar, hot peppers, garlic, oregano and pepper.
• Dip a brush into mixture to remove some of the liquid.
• Brush liquid over inside of bottom shell and fill with lettuce.
• Layer turkey (can use pepper turkey if desired), cheese and ham (can use capicola which is hot Italian ham if desired), over lettuce to create the sandwich.
• Spoon olive mixture down center of ham; cover with bread top.
• Wrap in plastic; refrigerate at least 8 hours or overnight to blend flavors before serving.
• Cut into 2 inch slices.

NEW ORLEANS MUFFALETTA

Steps:

• Chop all vegetables and add all salad ingredients.
• Marinate overnite.
• Cut bread in half and remove some of the middle to make room for salad.
• Spread both halves of bread with olive salad, pressing down.
• Top one side with cheese and meats.
• Carefully close bread and wrap with aluminum foil.
• Bake in oven @ 350 for about 10-15 minutes or until cheese is melted.
• Add lettuce, if desired and cut into wedges.

REAL N'AWLINS MUFFULETTA

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.

OLIVE SALAD FOR MUFFALETTAS

Steps:

• Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.