Neelys Muffulettta Sandwich Recipes

NEW ORLEANS MUFFULETTA RECIPE

Steps:

• Slice the round bread in half and open both sides on a flat surface.
• Brush both inner sides of the bread with oil from the Olive Salad or extra virgin olive oil, go a little heavier on the bottom.
• Begin layering thre ham, salami, and mortadella on the bottom half of the bread. Top with cheeses.
• Next, add the olive salad from the center out and spread it, leaving about a half-inch around the edge. Place the top half of the bread over the olive mixture, and press down to let the bread absorb the olive salad juices.
• Using a bread knife, slice into 4 to 6 wedges.
• Optional: place the whole sandwich, before slicing, on a large baking sheet, and toast/warm-up in a 350F preheated oven for about 5 minutes.

NEELY'S BREAKFAST SANDWICH

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Fry the bacon in a nonstick skillet until cooked but not yet crisp. Remove the bacon to a paper towel lined sheet tray. Let cool. Reserve the bacon drippings in the skillet.
• Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Add the cheese and bacon and toss. Stir in 1 1/2 cups of cream with a wooden spoon until the dough comes together. Remove the dough to the countertop and knead briefly until it is smooth and uniform in appearance. Pat the dough out to a 1-inch thickness. Using a biscuit cutter dipped in flour, punch out dough rounds. Push together the leftover dough and pat out again to 1-inch thick and cut out rounds. Arrange the biscuits on the parchment lined sheet tray.
• In a small bowl, whisk together the remaining 1 tablespoon of cream and the egg. Brush the tops of the biscuits with the egg wash and sprinkle with kosher salt. Put immediately into the oven and bake for 18 minutes.
• When the biscuits come out of the oven, start frying the eggs. Heat the same nonstick skillet used earlier (to cook the bacon) over medium heat. Once heated, crack the eggs into the pan and cook until the white is set and the eggs begin to turn golden brown. Spoon some of the hot grease over the yolks to help it cook. Season with salt and pepper, to taste.
• To assemble the sandwiches, split the biscuits in half and spread some mango preserves on the inside of the biscuit tops. Put a small handful of arugula on each of the bottoms. Top with the fried eggs and cover with the top of the biscuit. Serve immediately.

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.

LINDA'S MUFFULETTA SANDWICH NEW ORLEANS STYLE

Steps:

• Preheat oven to 350°F.
• Cut bread in half horizontally, to form a sandwich bun.
• Layer the ham on the bottom slice of bread.
• Add the mortadella, then the salami.
• Spread the olive salad over the meats evenly.
• Top with the slices of provolone cheese, and place the sandwich top on.
• Press down slightly to compress the sandwich.
• Wrap the sandwich in foil, and bake for 20 minutes, or until the cheese begins to melt into the olive salad.
• Slice sandwich into 4 quarters.
• Use toothpicks to secure the layers. Remove.
• before eating.

NEW ORLEANS MUFFULETTA SANDWICH

Steps:

• OLIVE SALAD:.
• If using Italian bread use the one with the sesame seeds on top. If you use French bread it is a Liuzza's-style "Frenchuletta" make sure the bread is crisp crusted.
• Olive Salad:.
• Combine all ingredients and mix well.
• Place in tightly covered container in refrigerator and marinate for at least 12 hours before using.
• SANDWICH:.
• Split your loaf lenghtwise then spread with olive salad.
• Place meats and cheeses evenly on bottom half Close. Cut into quarters.
• NOTE: Feel free to play with the amounts. Each person as a different taste.