Mini Muffaletta Bites Recipes

MINI MUFFALETTA BITES

Steps:

• Muffaletta is best when made ahead, so start preparation at least 3 hours before serving.
• In a large bowl, combine the black olives, green olives, roasted red peppers, garlic, parsley, olive oil, lemon juice and a few grinds of black pepper. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
• Slice the ciabatta in half horizontally. Depending on its thickness, you may want to remove some of the soft interior so the sandwich isn't too "doughy."
• Spread the olive mixture evenly on both halves of the bread, then layer the cold cuts on top. Finish with cheese and put the sandwich together, pressing gently.
• Wrap the muffaletta tightly in plastic wrap and set aside at room temperature for about 1 hour.
• Just before serving, remove the sandwich from the wrap, cut it in half lengthwise, then crosswise into 6 sections (12 pieces total), securing each piece with a pick as you go.
• Transfer the sandwiches to a platter and have small plates and napkins available for your guests.

MINI MUFFULETTAS RECIPE BY TASTY

Steps:

• Make the olive salad: Add the olives, red peppers, capers, pepper, Italian seasoning, celery seeds, red pepper flakes, and giardiniera to a food processor and pulse until coarsely chopped. Transfer to a medium bowl and whisk in the olive oil. Cover and set aside.
• Make the muffalettas: Cut off the top ⅓ of each boule and set aside. Carefully remove the inside of the loaf, leaving about a ½-inch-thick (1 ¼ cm) layer of bread behind. Reserve the bread scraps for another use.
• Add a large spoonful of olive salad to the bottom of the bread bowls and spread evenly. Layer 4 slices of salami, 4 slices of mortadella, 4 slices of sopressata, and 2 slices of provolone in each loaf. Top with another layer of olive salad and spread evenly. Cover with the bread tops. Cover tightly with plastic wrap and refrigerate for at least 4 hours, up to overnight.
• When ready to serve, slice the muffalettas into quarters.
• Enjoy!

MINI MUFFULETTA

Steps:

• In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use)., Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. , Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.

MISS RACHAEL'S MUFFULETTA

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.

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.

MUFFULETTA SLICES

Steps:

• Remove some of soft bread from center of top half of baguette to make a long, narrow well. If desired, cut off about 1/2 inch of pointed ends of baguette.
• In small bowl, mix cream cheese spread and artichokes. Generously spread mixture in long, narrow well in top half of baguette. Spread pesto over cream cheese mixture.
• Place roasted pepper strips on bottom half of baguette. Fold salami slices in half; layer diagonally over peppers, overlapping slices slightly.
• Place top half of baguette, pesto side down, over salami; press halves together well. Thread olives onto toothpicks or cocktail picks; insert toothpicks through all layers at 1-inch intervals. Cut between toothpicks into 18 slices.

MINI MUFFULETTA

Steps:

• In large bowl, combine the first eight ingredients, set aside.
• Hollow out tops and bottoms of rolls, leaving 3/4-inch shells (discard removed bread or save for another use).
• Spread olive mixture over tops and bottoms of rolls.
• On roll bottoms, layer the hard salami, provolone cheese, cotto salami and mozzarella cheese.
• Replace tops.
• Wrap tightly in plastic wrap.
• Refrigerate overnight.
• Cut each into wedges; secure with toothpicks.

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.

MINI MUFFULETTAS

Steps:

• In food processor, place vegetable mix. Cover; process with 8 to 10 on-and-off pulses until finely chopped. Stir in olives and dressing.
• Spread 1 heaping tablespoon vegetable mixture over cut side of each roll bottom. Top each with 1 half slice Swiss cheese, 1 ham slice, 1 salami slice and 1 half slice provolone cheese; cover with roll tops. Serve immediately, or wrap in plastic wrap and refrigerate until serving time.

MINI MUFFULETTA KABOBS

Steps:

• Layer 1 slice each of smoked ham, provolone cheese, and Genoa salami; tightly roll up, and slice into 4 equal pieces, Repeat procedure 5 times.
• Thread 24 (4-inch) wooden skewers with 1 of each: pepperoncini salad pepper, meat-and-cheese roll, 1 ½-inch-long roasted red bell pepper, and pimiento-stuffed Spanish olive.
• Place in a 13- x-9-inch baking dish.
• Pour dressing over skewers, and chill 30 minutes.