Muffuletta Sandwich Schlotzsky Style Recipes

MUFFULETTA

Steps:

• In a small bowl, combine the olive oil and minced garlic. Let it sit for at least 15 minutes.
• Place the olives, giardiniera, shallot and oregano in your food processor. Pulse a few times until coarsely chopped.
• Transfer the olive mixture to a bowl. Add half of the garlic oil and vinegar. Stir until throughly mixed.
• Taste and season with salt and pepper as needed. For best results, cover with plastic and refrigerate overnight (or up to a week).
• Split the bread in half and brush each cut side with the remaining garlic oil.
• Heat a medium-sized skillet over medium heat, and toast the bread directly in the pan until crisp and golden brown, about 1-2 minutes per side.
• Place the bottom part of the bread, cut side up, on a cutting board. Spread half of the olive salad, making sure to include the juices.
• Layer all the Genoa salami, followed by all the ham. Then, layer the provolone cheese, mozzarella cheese, mortadella, prosciutto and soppressata. Finish with the remaining olive salad.
• Close the sandwich and wrap it tightly - two or three times - with plastic wrap.
• Place the muffuletta top side up on a cutting board and put something heavy (like a big book or a heavy pot) on top of it, to compress it. Let it rest for 1 hour. After 1 hour, turn the sandwich upside down and continue compressing for another hour.
• Cut the sandwich into wedges and serve.

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.

SCHLOTZSKY'S "ORIGINAL" SANDWICH

Steps:

• In large mixing bowl combine warm water, sugar and yeast.
• Let stand about 5 minutes till very bubbly.
• With wire whisk add the rest with only 1 cup of the flour, beating to smooth dough.
• Beat in rest of flour till batter is thick and sticky but smooth, all flour being dissolved Divide dough between 5 oven-proof, Pam-sprayed, cornmeal dusted (let excess shake out) soup bowls (each 5" in diameter).
• OR FOR MORE authentic shape divide batter equally between 5 greased cans from 1-1/2 lb Dinty Moore Stew, insides also dusted in cornmeal.
• Cover each one in a square of Saran wrap sprayed in a bit of Pam and that side down.
• Let raise almost an hour or till above rim of bowls or cans.
• Discard Saran pieces.
• Bake on center rack of 375~ oven about 20 minutes or till golden brown.
• Let cool in containers on rack, spraying tops each in a bit of Pam while they cool to keep crusts soft.
• TO USE FOR SANDWICHES-slice in half horizontally and grill on lightly buttered hot griddle as you would for grilled cheese sandwich or broiler toast till golden.
• Spread garlic dressing over both sides of bun.
• Sprinkle parmesan cheese and cheddar cheese on bottom bun.
• Spread mustard and mozzarella cheese on top bun.
• Toast to melt cheese.
• Heat meats and place on buns with ham on bottom and salamis on top.
• Build with olives, tomato, lettuce and onion.

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:

• 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 SHOOTER'S-STYLE SANDWICHES RECIPE

Steps:

• Slice 1 to 1 1/2-inches off the top of the loaf of bread using a bread knife. Cut around the perimeter of the interior crumb, making sure not to break through the bottom crust, then use your hand to lift out the excess bread from the inside, leaving you with a hollow bread boat.
• Spread half of olive salad along bottom of bread boat. Layer 1/3 or mortadella, 1/3 of sopressata, 1/3 of capicola, and 1/3 of provolone. Repeat cold cut and cheese layers 2 more times. Top with remaining olive salad and close sandwich.
• Wrap sandwich tightly in aluminum foil or burtcher paper, then place in between 2 stiff cutting boards. Place a heavy weight on top (about 40 pounds), press down firmly to flatten sandwich, then let rest under the weight for at least 4 hours and up to overnight (keep an eye on the sandwich to ensure that it is pressing evenly).
• When ready to eat, remove weight, slice sandwich into 4 pieces through paper or foil with a bread knife, unwrap, and serve.

MUFFULETTA SANDWICH (SCHLOTZSKY STYLE)

Steps:

• Combine all the olive salad ingredients and mix well.
• Chill for at least 30 minutes.
• Spread a couple tablespoon of olive salad in the inside of top of the bun.
• Alternating layers of meats and cheese on the bottom half (alternating).
• Carefully close the sandwich.
• Can be eaten hot or cold.
• To heat, wrap in foil and place in 350 degree oven for 8 minutes, or lightly grill until cheese is melted.
• Serve garnished with pepperoncini pepper.

MUFFULETTA SANDWICH

Steps:

• To Make the SANDWICH.
• Split a muffoletta loaf or a round loaf of Italian bread horizontally. Remove some of the center soft bread.
• Spread each half with equal parts of olive salad/oil.
• Place meats and cheeses evenly on bottom half and cover with top half of bread.
• Wrap tightly with plastic wrap and refrigerate for up to 4 hours. Cut in quarters for huge sandwiches, or eighths for more manageable sections.
• To Make the OLIVE SALAD.
• To pit the olives crush each olive on a cutting board with your hand or use the end of a funnel.
• Combine all ingredients except oil in processor. Pulse 4-5 times. You want this to be coarse chopped.
• Add olive oil. Put into a bowl or jar, cover and let the flavors marry for about one week.

MUFFULETTA SANDWICH

Steps:

• To prepare the sandwich, slice Italian bread evenly in half. Spread olive.
• mix on both halves - use approx 1+ cup mix. Layer cheeses and meats evenly on top. Place two halves of sandwich together. Slice into wedges.

MUFFULETTA SANDWICH

Steps:

• Take 1 loaf fresh Italian bread (one big round for a traditional muffuletta) slice in half, dig out some of the bread.
• Make the olive salad by combining olives, garlic, peppers and vinegar.
• Drizzle some of the olive oil and juice from the salad on each side of the open loaf- use plenty.
• On the bottom, place meats,cheeses, tomatoes, lettuce and olive salad.
• Top with other piece of bread and cut into wedges.

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.