Hot Muffaletta Sandwich Recipes

MUFFULETTA SANDWICH

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.

HOT MUFFALETTA SANDWICH

Steps:

• Open the rolls and pull out a bit of their fluffy insides.
• Sprinkle each cut side with olive oil and vinegar, then with garlic, capers and oregano.
• Layer one side of each roll with red pepper, pickled peppers, onion, olives, tomato, salami, ham and finally the cheese.
• Replace roll tops, close up tightly and press together well to help seal.
• Heat a heavy nonstick skillet over medium-high heat and lightly brush the outside of each roll with olive oil.
• Place 2 sandwiches at a time in the hot pan.
• Press the sandwiches with a wide spatula several times, turning once or twice, until the bread is crisp and the cheese is melted.
• The sandwiches also can be pressed by placing a heavy skillet on top during grilling.
• (If the bread is browning too quickly, reduce heat to medium.) Cook sandwiches until golden brown on one side, then turn and brown the second side.
• Sandwiches are ready when crisply golden and the cheese has oozed a bit and crisped in places.
• Cut into halves and eat right away.

MUFFULETTA SANDWICH

Steps:

• Insert your knife 1 inch from the top edge of the loaf at a 45 degree angle and cut around the loaf until the lid comes off. Set lid aside. Pull excess bread out of the center of the loaf to create a hollow effect. Level off the inside of the lid and begin assembly. Brush the lid with some of the oil mixture from the olive salad. Spread the olive salad on the bottom half of the bread and begin to layer the sandwich, starting with the fontina cheese, mortadella, arugula, capicolla, red peppers, and finishing with the salami. Wrap the sandwich tightly with plastic wrap and put on a plate. Place a cast iron skillet on top of the sandwich to weigh it down and put it in the refrigerator overnight. Bring to room temperature before serving. Cut into wedges.
• Combine all ingredients. Serve at room temperature.

ITALIAN MUFFULETTA

Steps:

• In a small bowl, combine the first five ingredients; set aside., 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 of olive mixture over bottom half of bread. Layer with turkey, Swiss cheese, salami, provolone cheese, bologna and remaining olive mixture. Replace bread top. Cut into six wedges.

MUFFALETTA

Steps:

• Remove insides of bread boule and reserve for another use. Spread olive salad over cut side of bottom half of bread.
• On the bottom half of the bread, layer mortadella, soppressata, salami, coppa, cheese, Peppadews, and arugula. Sandwich top half of bread over meats and cheese. Wrap the sandwich in plastic wrap and weigh down with a cast-iron skillet or two large cans of tomatoes and place in the refrigerator overnight.
• Remove sandwich from refrigerator, cut into wedges, and serve.

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.

MUFFULETTA SANDWICH (SCHLOTZSKY STYLE)

Steps:

• Combine all the olive salad ingredients and mix well.
• Chill for at least 30 minutes.
• Spread a couple tablespoon of olive salad in the inside of top of the bun.
• Alternating layers of meats and cheese on the bottom half (alternating).
• Carefully close the sandwich.
• Can be eaten hot or cold.
• To heat, wrap in foil and place in 350 degree oven for 8 minutes, or lightly grill until cheese is melted.
• Serve garnished with pepperoncini pepper.