Muffuletta Dressing Recipes

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.

MUFFULETTA DRESSING

Steps:

• Vegetables can be chopped not too fine in a food processor, but much better done by hand.
• Combine all vegetables in a medium bowl.
• Toss with oregano, basil, thyme, and black pepper.
• Add 1/4 cup olive brine, Giardineria brine, and peperoncini brine, and toss again to combine.
• Let sit for 1-2 hours.
• Drain thoroughly, but carefully, to minimize loss of herbs, discarding brine.
• Return to bowl.
• In a small bowl, thoroughly combine chopped anchovy fillets, dry mustard, and wine vinegar, and let sit for 10 minutes.
• Whisk rapidly while adding olive oil in a slow, steady stream until emulsified.
• Pour dressing over vegetable mixture, and toss to combine thoroughly.
• Cover, and refrigerate overnight.
• Bring to room temperature, taste, and adjust amount of garlic and black pepper as desired.
• We like lots of garlic!
• Spoon mixture into a sealable container, and refrigerate.
• Bring to cool room temperature, just enough for olive oil to liquify, and mix thoroughly just before serving.
• Serving Suggestions: Muffulettas, obviously!
• Cut Kaiser rolls or really big, round French rolls in half horizontally.
• Brush cut sides with a little of the liquid from the dressing.
• Cover bottom of the split rolls with lots of thinly sliced ham, salami, and provolone cheese.
• Top with several tablespoons of olive dressing and the top of the roll.
• Salad dressing- Combine some of the olive dressing with more olive oil and wine vinegar.
• Serve with mixed green, bell peppers, onions, croutons, cheese, etc.
• Spread or Dip- Combine 1/2 cup olive dressing with softened cream cheese.
• Serve with assorted crackers.
• Thin with some of the brine to use as a dip for veggies and/or chips.
• It's better as a spread on crackers or Melba toast than as a dip, however.

MUFFALETTA SALAD

Steps:

• In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flakes, pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with plastic wrap, place into refrigerator and let marinate for 2 to 4 hours.
• Add orzo to marinated vegetables, toss, then add feta and toss again.
• Serve in lettuce cups and top with tomatoes.

MUFFULETTA

Steps:

• Spread muffuletta mixture on both sides of roll. Add meats and cheese and serve.
• Coarsely chop the olives, giardiniera, pepperoncini, artichokes, mushrooms, bell peppers and garlic together, then mix together with the olive oil, canola oil, Sicilian spice, oregano, parsley and pepper in a bowl. Keep refrigerated for up to 3 months.

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.

MOM'S SIT SANDWICH (AKA SQUISHY SORTA MUFFULETTA)

Steps:

• Cut loaf of bread in half horizontally and hollow out the soft bread from both halves, leaving a shell about 3/4-inch thick.
• Reserve soft bread for another use.
• In small bowl, combine artichoke liquid with mayonnaise and spread onto bread shells.
• In bottom half, layer ingredients at least three times until mounded high, beginning and ending with tomatoes.
• Place top half of bread over mound of ingredients.
• Wrap entire loaf tightly with plastic wrap.
• This must be assembled at least 2 hours before serving, but can be assembled up to 8 hours before serving.
• Refrigerate.
• Before serving, place sandwich (wrapped in plastic) on a hard surface and SIT ON IT! This smashes the ingredients together and makes it easier to serve. Do not omit this step, strange as it seems, as this step is what makes the sandwich delicious.
• Slice the loaf into wedges or slices to serve.
• Note: I usually roughly chop the artichoke hearts, myself. Also, regarding the artichoke juice mixture: you can add only half of it to the mayo, if you like - how much of the spread you're going to need depends on the size of loaf you've gotten.
• Note #2: other good additions I've made to the sandwich include strips of roasted red and yellow pepper, whole fresh basil leaves (placed on top of the tomatoes) or pesto into the mayo, pepperoncini and/or sliced sweet red cherry peppers, pancetta, and more salami or other hard sausage than the recipe calls for.
• Note #3: any leftover mayo mixture, by the way, makes a great salad dressing! I once accidentally used the juice from a jar larger than the recipe called for and the mixture was far more than I needed -- so to thicken it up a bit I added a bit of lowfat sour cream, and made the leftover mixture (much to my husband's delight) available as salad dressing. Yum!

MUFFULETTA SANDWICH

Steps:

• To prepare either version of the olive salad, mix all the ingredients in a bowl. Cover, and refrigerate several hours or overnight, to let the flavors develop. This makes more salad than you need for one 8-inch sandwich. Extra olive salad will keep for a week or more and can be used in salads, sandwiches, etc.
• Lay the bottom of the muffuletta bread on a work surface, cut side up. Layer half of the cheeses and meats on the bread, then spread with 1/2 cup of the olive salad. Top with the remaining meats and cheeses.Finish with another 1/2 cup olive salad. Place top of bread on olive salad, and press down. Cut into four wedges.

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

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.

MUFFULETTA OLIVE SALAD

Steps:

• In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

MUFFULETTA SPREAD

Steps:

• Combine first 10 ingredients in processor and chop coarsely. With processor running, gradually add oil. Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Serve with bread.

MUFFULETTA-STYLE STEAK HOAGIES

Steps:

• In shallow baking dish, mix 1/2 cup dressing and the pepper. Add beef; turn to coat. Cover; refrigerate at least 8 hours but not more than 24 hours.
• Heat gas or charcoal grill. In medium bowl, mix all olive salad ingredients. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once or twice, until desired doneness.
• Cut beef into thin slices. Fill buns with olive salad, tomato, warm beef and cheese.

EASY MUFFULETTA SANDWICH

Steps:

• Drizzle dressing over cut surfaces of rolls.
• Fill rolls with cheese, salami, ham and olives.