Grilled Vegetable Muffaletta Recipes

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MUFFULETTA GRILLED CHEESE



Muffuletta Grilled Cheese image

This is my attempt to capture the essence of one of America's greatest sandwiches: the muffuletta from Central Grocery on Decatur Street in New Orleans. I mimic the oily richness of the bread with homemade focaccia, the brine of the olive salad with olives freshened with citrus zest, and the brightness of the giardiniera with pickled carrots. The richly spiced tasso ham speaks not only to the smokiness of the cured meats in the original but also reminds me of the Creole culture common in that part of the country. (If you cannot find tasso, other pork cured meats such as mortadella or salami can be substituted.) Finally, the melted mozzarella and provolone may be an improvement on an already perfect sandwich.

Provided by Eric Greenspan

Categories     main-dish

Time 2h40m

Yield 4 sandwiches

Number Of Ingredients 23

8 ounces provolone cheese (12 slices)
8 ounces mozzarella cheese, grated
4 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon sugar
2 teaspoons active dry yeast
1 tablespoon chopped fresh rosemary
2 1/4 cups water
1 tablespoon canola oil
2 tablespoons olive oil
1 bunch baby carrots, trimmed and thinly sliced lengthwise
1 cup red wine vinegar
2 tablespoons kosher salt
1 tablespoon sugar
1/4 cup black olives (preferably Niçoise or Kalamata), pitted and coarsely chopped
1/4 cup green olives (preferably Picholine or Castelvetrano), pitted and coarsely chopped
1/4 cup olive oil
1 clove garlic, minced
Grated zest of 1 lemon
Grated zest of 1 orange
Leaves of 1 bunch basil, cut into chiffonade
8 ounces tasso ham, sliced
4 tablespoons unsalted butter, for finishing

Steps:

  • To make the focaccia, in a bowl, stir together the flour, salt, sugar, yeast, and rosemary. Add the water and canola oil and, using a wooden spoon, stir until the dough comes together in a rough, shaggy ball. Lightly flour a work surface and turn the dough out onto it. Knead for about 15 minutes, until smooth and elastic, then shape it into a ball.
  • Oil a large bowl with canola oil, transfer the dough to the bowl, turn the dough to coat evenly with the oil, cover the bowl with a damp kitchen towel, and let the dough rise in a warm spot for 20 minutes. Meanwhile, preheat the oven to 450 degrees F. Oil a 9 1/2- by 13-inch sheet pan with 1 tablespoon of the olive oil.
  • Punch down the dough and transfer it to the prepared pan. Using your fingers, press the dough evenly over the bottom of the pan. Let rise in a warm spot for an additional 20 minutes. Brush the top with the remaining 1 tablespoon olive oil.
  • Bake for about 15 minutes, until golden brown. Let cool completely in the pan on a wire rack, then cut into 4 even squares.
  • To make the carrots, put the carrots in a heatproof bowl. In a small saucepan, combine the vinegar, salt, and sugar and bring to a boil over high heat, stirring to dissolve the salt and sugar. Pour over the carrots and let cool.
  • To make the olives, in a small bowl, combine all of the ingredients and mix well.
  • Split each focaccia square in half horizontally. Line up the 4 bottom halves, cut sides down, on a work surface. Top each half with 3 provolone slices, followed by one-fourth each of the olives, carrots, basil, tasso, and mozzarella. Close the sandwiches with the top halves of the focaccia squares, cut sides up.
  • Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low and add 1 sandwich. Press down on the top of the sandwich with a spatula to flatten it so it cooks evenly, then cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
  • Cut the sandwiches in half, plate, and serve.

GRILLED VEGETABLE MUFFULETTA



Grilled Vegetable Muffuletta image

A recipe from Rachael Ray from the issue of June-July 2008. Posted for ZWT4 Italy. For the portobello, it's not written to slice it. But I guess after it's grilled, we can slice it.

Provided by Boomette

Categories     Lunch/Snacks

Time 21m

Yield 4 serving(s)

Number Of Ingredients 14

1 eggplant, sliced 1/2 inch thick
1 zucchini, sliced 1/2 inch thick on an angle
1 red bell pepper, quartered lengthwise
1 large portabella mushroom cap (read above)
1 red onion, sliced 3/4 inch thick
1/2 cup extra virgin olive oil
salt and pepper
6 ounces Baby Spinach
1/3 cup pine nuts (a generous handful)
2/3 cup parmigiano-reggiano cheese, grated (a couple generous handfuls)
1 cup giardiniera, store-bought (pickled vegetable salad)
1/2 cup green olives, pitted
1 (8 -9 inch) round crusty Italian bread
1/4 lb deli-sliced provolone cheese

Steps:

  • Preheat a grill or grill pan to medium-heat. Lightly brush the eggplant, zucchini, bell pepper, portobello (read the description, maybe you have to slice it after it's grilled) and red onion with 1/4 cup of olive oil. Season with salt and pepper. Cover and grill, turning once, until charred, about 6 minutes.
  • Using a food processor, puree the spinach, pine nuts and parmigiano-reggiano; season with salt and pepper. With the machine one, drizzle in the remaining 1/4 cup of olive oil. Transfer the pesto to a bowl. Rinse the food processor.
  • Using the food processor, pulse the giardiniera and olives into a coarse relish.
  • Slice the top quarter off the bread and scoop out the insides. Spread half the pesto on the inside of the bread, layer with half of the grilled vegetables, then spoon the remaining pesto on top. Fill the bread with the remaining vegetables and top with the provolone. Spread the inside of the bread top with the vegetable relish and set into place. Press down firmly, then cut into wedges.

Nutrition Facts : Calories 564.5, Fat 49.2, SaturatedFat 11.9, Cholesterol 29.3, Sodium 782, Carbohydrate 17.9, Fiber 7.7, Sugar 7.8, Protein 18.1

MUFFALETTA SALAD



Muffaletta Salad image

Provided by Guy Fieri

Categories     side-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon garlic, minced
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/4 cup olive juice from can
1 tablespoon fresh lemon juice
1/2 teaspoon red chili flakes
1 teaspoon freshly ground black pepper
1 carrot, peeled and diced
1/2 cup diced black olives
1/2 cup diced green olives
1/2 cup diced marinated artichoke hearts, diced
1/2 cup roasted red bell pepper, diced
1/2 cup diced celery
1/2 red onion, minced
3 cups cooked orzo
1 cup feta cheese
8 to 10 Bibb lettuce cups
1/2 cup diced Roma tomatoes

Steps:

  • In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flakes, pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with plastic wrap, place into refrigerator and let marinate for 2 to 4 hours.
  • Add orzo to marinated vegetables, toss, then add feta and toss again.
  • Serve in lettuce cups and top with tomatoes.

GRILLED RATATOUILLE MUFFALETTA



Grilled Ratatouille Muffaletta image

Easily made in advance, this New Orleans-inspired vegetarian muffaletta is perfect for a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 45m

Number Of Ingredients 11

1 medium eggplant, sliced into 1/2-inch rounds
Coarse salt
1/2 cup pitted mixed olives, such as Kalamata and Cerignola
2 pepperoncini, stemmed
1/2 cup fresh parsley
1/4 cup mayonnaise
1/4 cup olive oil, plus more for grilling
4 small tomatoes (1 pound), sliced into 1/2-inch rounds
1 medium zucchini, cut lengthwise 1/4-inch-thick
1 jar (12 ounces) roasted red peppers, patted dry
1 (8-inch) round loaf rustic bread, split horizontally and hollowed out

Steps:

  • In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes.
  • Meanwhile, in a food processor, pulse olives, pepperoncini, and parsley until very finely chopped. Transfer to a small bowl and stir in mayonnaise.
  • Heat a grill or grill pan to medium. Clean and lightly oil hot grill. Toss eggplant, tomatoes, and zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.
  • Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini, and tomatoes. Serve immediately or wrap in plastic and refrigerate for up to 4 hours.

Nutrition Facts : Calories 511 g, Fat 23 g, Fiber 7 g, Protein 11 g, SaturatedFat 2 g

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.

GRILLED VEGETABLE MUFFULETTA



Grilled Vegetable Muffuletta image

This show-stopping sandwich is perfect for brunch entertaining! Colorful vegetables are brushed with a roasted garlic spread, grilled to perfection and layered in a hollowed-out loaf of sourdough bread.

Provided by southern chef in lo

Categories     Vegetable

Time 32m

Yield 6 serving(s)

Number Of Ingredients 13

10 garlic cloves, peeled
nonstick cooking spray
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon black pepper
1 lb round loaf whole wheat sourdough bread
1 medium eggplant, cut crosswise into eight 1/4-inch-thick slices
2 small summer squash, cut lengthwise into thin slices
1 small red onion, thinly sliced
1 large red bell pepper, quartered and seeded
lowfat swiss cheese
8 spinach leaves, washed and stemmed

Steps:

  • Preheat oven to 350°F Place garlic in ovenproof dish. Spray garlic with cooking spray. Cover with foil; bake 30 to 35 minutes or until garlic is very soft and golden brown.
  • Place garlic, vinegar, lemon juice, olive oil and black pepper in food processor; cover and process, using on-off pulses, until smooth. Set aside. Slice top from bread loaf. Hollow out loaf, leaving 1/2-inch-thick shell. (Reserve bread for another use, if desired.).
  • Spray cold grid of grill with cooking spray. Prepare grill for direct grilling. Brush eggplant, squash, onion and bell pepper with garlic mixture. Arrange vegetables on grid over medium coals. Grill 10 to 12 minutes or until vegetables are crisp-tender, turning once. Separate onion slices into rings.
  • Layer half of eggplant, squash, onion, bell pepper, cheese and spinach in hollowed bread, pressing gently after each layer. Repeat layers with remaining vegetables, cheese and spinach. Replace bread top and serve immediately or cover with plastic wrap and refrigerate up to 4 hours. Cut into wedges before serving.

Nutrition Facts : Calories 71.5, Fat 2.7, SaturatedFat 0.4, Sodium 15, Carbohydrate 11.8, Fiber 4.7, Sugar 4.8, Protein 2.5

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