Muffuletta Deviled Eggs Recipes

MUFFULETTAS

Muffulettas image

Provided by Giada De Laurentiis

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves

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

Low Country Muffuletta image

Muffulettas are a New Orleans specialty sandwich, packed with sliced cheeses, hard meats and olive salad. I thought it would be fun to do my Low Country spin on this favorite sandwich of mine, replacing the olive salad with my chow chow and pimientos and adding some sautéed smoked sausage and onions to the mix. The great thing about this sandwich? The longer it sets, the better it gets!

Provided by Kardea Brown

Time 5h15m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

2 pounds frozen bread dough, thawed
Nonstick cooking spray, for greasing
1 large egg, lightly beaten
1 tablespoon everything bagel seasoning
1 tablespoon vegetable oil
1 sweet onion, thinly sliced
8 ounces smoked sausage, such as Roger Wood, thinly sliced
Spicy mustard, for serving
Two 4-ounce jars sliced pimientos, drained
1 cup chow chow
1/2 pound thinly sliced salami
1/2 pound thinly sliced country ham
1/3 pound mozzarella slices
1/3 pound provolone slices
1/3 pound Cheddar slices

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.)

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