Muffuletta Frittata Recipes

NOT YO MAMA'S MUFFULETTA

Steps:

• Place the vinegar and shallots in a mixing bowl. Gradually stream in the oil while whisking. Add in the oregano and black pepper, and mix. Add the okra, olives, red peppers, capers and parsley. Mix and set aside.
• Split the bread lengthwise. Spread 1/2 cup of the olive mixture on the bottom slice of bread. Arrange the provolone over the olive mixture, then layer the mortadella, salami, red onions and sliced eggs.
• Finish with another 1/2 cup of the olive mixture. Place the top half of the bread on the sandwich. Wrap the sandwich in plastic wrap, then weigh it down to press flat, and refrigerate for 1 hour.
• Unwrap the sandwich and slice into quarters to serve.

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 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.

MUFFULETTA

Steps:

• Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
• Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
• Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

GIADA DE LAURENTIIS' ITALIAN MUFFULETTA

Steps:

• Whisk together vinegar, oregano and garlic in a large bowl until blended. Gradually whisk in oil. Stir in green olives, kalamata olives, roasted red bell peppers and black pepper.
• Using a serrated knife, slice 1 inch from top of bread loaf. Split loaf horizontally, and scoop out soft bread from both halves, leaving a 1/2-inch-thick shell. (Reserve soft center of loaf for another use, if desired.).
• Spread half of the vinaigrette in bottom half; layer with ham, salami, mortadella, cheese, onion and arugula. Spread remaining vinaigrette on top half of bread, and place vinaigrette side down on arugula. Cut the sandwich into 6 even wedges.

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.