Jasons Deli Muffaletta Recipes

MUFFALETTA WITH OLIVE TAPENADE

Steps:

• Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
• Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.

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.

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.

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.