Muffuletta Deviled Eggs Recipes

MUFFULETTAS

Steps:

• Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
• Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
• Cut the sandwich into wedges and serve.

LOW COUNTRY MUFFULETTA

Steps:

• Knead the dough to form a uniform ball. Place in a lightly greased Dutch oven. Cover and let rise at room temperature until doubled in size, 2 to 3 hours.
• Preheat the oven to 350 degrees F.
• Brush the top of the bread with the egg and sprinkle with the everything bagel seasoning. Bake the bread, uncovered, until golden brown and cooked through, 35 to 40 minutes. Remove from the Dutch oven and let cool completely.
• Heat the oil in large skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the sausage and cook until browned, about 6 minutes. Remove from the skillet.
• Cut the bread in half crosswise. To assemble the sandwich, spread the spicy mustard, pimientos and chow chow on the cut sides of the bread halves. Top the bottom half with half of the sausage and onions, half of the sliced meats and half of the cheese slices. Repeat the layers. Top with the bread top. Wrap the sandwich tightly with plastic wrap until ready to serve. (The sandwich is best after it's rested for about an hour.)