MUFFULETTA
Muffuletta is an Italian sandwich on steroids! A classic New Orleans invention that consists of a wide and round bread, a marinated olive salad, cheese and charcuterie. Perfect to feed a crowd, this sandwich is the epitome of epic!
Provided by Olivia Mesquita
Categories Sandwiches
Time 2h15m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 900 kcal, Carbohydrate 14 g, Protein 43 g, Fat 75 g, SaturatedFat 22 g, Cholesterol 130 mg, Sodium 3007 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 49 g, ServingSize 1 serving
REAL N'AWLINS MUFFULETTA
These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.
Provided by jenn
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time P1DT40m
Yield 8
Number Of Ingredients 22
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.
Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g
MUFFULETTA SANDWICH
My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.
Provided by Mary48
Categories Main Dish Recipes Pork Ham
Time 15m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 975.4 calories, Carbohydrate 61.3 g, Cholesterol 107.4 mg, Fat 59.9 g, Fiber 3.9 g, Protein 46.2 g, SaturatedFat 22.2 g, Sodium 2790.2 mg, Sugar 1.7 g
MUFFULETTA SANDWICH
Provided by Food Network
Time 12h40m
Yield 6 servings
Number Of Ingredients 20
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.
MINI MUFFULETTAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h25m
Yield 8 to 12 servings
Number Of Ingredients 19
Steps:
- For the spicy olive spread: Mix together the pimientos, olives, mayonnaise, peppers, vinegar, oregano, green onions, salt and pepper in a bowl until well combined. Set aside.
- For the sandwiches: Without separating the rolls, slice the entire top off the set of Hawaiian rolls. Place the bottoms on a baking sheet.
- Lightly dress the iceberg in the olive oil and vinegar, then set aside.
- Smear the spicy olive spread on the bottom half of the rolls. Next, layer on half the meats and cheeses. Top with the iceberg, followed by the remaining meats and cheeses. Finally replace the top half of the rolls.
- Wrap with plastic wrap or foil and place in the fridge for at least 2 hours or up to 24. Remove to a cutting board, then slice the rolls and serve.
VEGETARIAN MUFFULETTAS WITH PICKLED ICEBERG
These pickled iceberg leaves are a good reminder that meat isn't always required to make a sandwich substantial and well-spiced.
Provided by Julia Turshen
Categories Sandwich Lunch Dinner Picnic Epic Hacks Lettuce Vegetarian Mozzarella Cheese Pickles Olive Capers Soy Free Peanut Free Tree Nut Free
Yield Makes 4
Number Of Ingredients 18
Steps:
- First, make the pickled iceberg:
- Place the vinegar, water, garlic, sugar, fennel seeds, oregano, pimentón, and salt in a small saucepan over high heat. Bring the mixture to a boil, stir to dissolve the sugar and salt, and then turn off the heat.
- Working with 1 leaf at a time, place the lettuce into a large bowl and pour a little of the hot brine on each leaf as you layer them in the bowl. Pour any extra brine into the bowl. Let the mixture cool to room temperature (at this point you can cover the bowl in plastic and refrigerate it for up to a day). Once the brine cools, drain the iceberg (save the brine for another use or discard) and pat dry the leaves with a kitchen towel.
- Next, finish the sandwiches:
- While the lettuce is cooling down, stir together the olives, capers, and mayonnaise in a small bowl.
- Divide the olive mixture between the tops and bottoms of each roll. Layer each sandwich evenly with provolone, peppers, pickled iceberg, and mozzarella. Close each sandwich and wrap each one tightly in plastic wrap.
- Place a flat surface (like a cutting board or sheet pan) on top of the sandwiches and put something heavy on top (like a cast-iron skillet or a few cans of beans). Let the sandwiches sit for at least 1 hour at room temperature (or a day in the refrigerator, but bring to room temperature before serving).
- Unwrap the sandwiches, cut each in half, and serve.
MUFFULETTA
Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
EASY MUFFULETTA SANDWICH
This muffuletta sandwich is packed with a whole lotta flavor-meaty, cheesy deliciousness for two in just five minutes.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield Makes 2 servings, one sandwich each.
Number Of Ingredients 6
Steps:
- Drizzle dressing over cut surfaces of rolls.
- Fill rolls with cheese, salami, ham and olives.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1140 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 2 g, Protein 15 g
MINI MUFFULETTA
People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.-Gareth Craner, Minden, Nevada
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 119 calories, Fat 8g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 537mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
MUFFULETTA SANDWICH
Steps:
- 1. Prepare the Olive Salad ahead of time: Combine all the ingredients and set aside in the refrigerator for 4 hours or longer.
- 2. Assemble the sandwich: Spread half of the Olive Salad on the bottom half of the bread. Layer with salami, provolone and mortadella, then top with the remaining Olive Salad. Cover with the top of the bread, press down and let stand for 10 to 15 minutes. Wrap the sandwich in plastic wrap and let stand for 1 hour.
- 3. Unwrap, cut into 6 wedges using a serrated knife, then wrap them for the road. Be sure to hollow out the bread so the salad can fit inside. Doing so also cuts carbs and calories.
MUFFULETTA SANDWICHES
Make and share this Muffuletta Sandwiches recipe from Food.com.
Provided by piranhabriana
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain juice of vegetables, reserving 2 Tbsp juice. Chop them small.
- Combine juice, vegetables, olives, garlic and oil.
- Horizontally split loaf of bread. Hollow out the inside of the top half, leaving a 3/4 inch thick shell.
- Top the bottom half with lettuce, meat, cheese, and tomato. Sprinkle the tomato with pepper. Stir the vegetable mixture and mound it on top of the tomato. Top with the top half of the bread and slice into six portions.
Nutrition Facts : Calories 495.1, Fat 18.6, SaturatedFat 8.1, Cholesterol 38.4, Sodium 1469, Carbohydrate 64.1, Fiber 4, Sugar 11.3, Protein 17.5
MUFFULETTA SANDWICH
I culled this recipe from a Mardi Gras website. The olive salad gives this sandwich its authentic taste. I made this as part of a Mardi Gras lunch at work and even folks who do not like olives enjoyed it. The mixture of pickled cauliflower, carrots, celery, and pepperoncini is called gardeniera and can be found in the relish/pickle section of your grocery. Also, I omitted the salt. Cooking time for this one is really refrigeration time for the compiled sandwich. I let the olive salad flavors meld for 1 week. It was worth it!
Provided by Tastings by CeCe
Categories Lunch/Snacks
Time 4h45m
Yield 4-8 serving(s)
Number Of Ingredients 21
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.
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