Olive Salad Muffaletta Recipes

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.

MUFFALETTA WITH OLIVE TAPENADE

Steps:

• Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
• Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.

OLIVE SALAD FOR MUFFALETTAS

Steps:

• Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

MAURO'S MUFFALETTA

Steps:

• Cut the loaf in half horizontally. Spread the Olive Giardiniera Salad crust to crust on both sides of the bread. Then, layer the cheese on the bottom, followed by high ribbons of the mortadella, salami and capicola. Cover with the top half of the bread and let sit 20 to 30 minutes so the salad's oil can soak into the bread. Cut into pie-shaped wedges and serve to the masses.
• Put the olives, red peppers, giardiniera with oil, capers, vinegar, parsley and sugar in the bowl of a food processor and pulse 8 to 10 times until a coarse relish forms.

THE BEST OLIVE SALAD FOR A MUFFULETTA SANDWICH

Steps:

• Gather the ingredients.
• Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers .
• Place the drained ingredients in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil.
• Pulse until coarsely chopped.
• Transfer to a container, cover, and refrigerate until ready to use.

MUFFALETTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water to cool.
• Mix tapenade into pasta and season with pepper. Add artichoke hearts, salami, ham, olives, mozzarella cheese, provolone cheese, red bell pepper, and parsley to pasta mixture and toss to coat. Transfer salad to a serving bowl and top with sesame seeds.

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.

HEARTY MUFFULETTA

Steps:

• In a large bowl, combine first 12 ingredients. Cover and refrigerate at least 8 hours. Drain, reserving 2 tablespoons liquid., Cut loaf of bread in half; hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Brush cut sides of bread with reserved liquid. Layer bottom of bread shell with salami, half of the olive mixture, cheese, remaining olive mixture and ham. Replace bread top. Cut into wedges to serve.

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.