Portabella Muffuletta Sandwiches Recipes

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PORTABELLA MUFFULETTA SANDWICHES



Portabella Muffuletta Sandwiches image

Portabella mushrooms are wonderful large, earthy-flavored flat mushrooms that are perfect for sandwiches. Look for ones with firm, fresh-looking caps. (Calorie Smart, Fast)

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 2

Number Of Ingredients 9

1/4 cup chopped celery
3 tablespoons chopped pimiento-stuffed green olives
1 tablespoon reduced-fat mayonnaise or salad dressing
6 oz portabella mushrooms, cut into 1/2-inch-thick slices
1 to 2 teaspoons olive or vegetable oil
1/8 teaspoon garlic powder
2 French rolls (6 inch), split
2 slices (3/4 oz each) provolone or mozzarella cheese
1/2 medium tomato, thinly sliced

Steps:

  • In small bowl, mix olive salad ingredients; set aside.
  • Spray broiler pan with cooking spray. Place mushroom slices on pan. In small bowl, mix oil and garlic powder. Brush half of oil mixture on mushrooms. Broil 4 to 6 inches from heat 5 to 6 minutes or until mushrooms are tender, turning and brushing with remaining oil mixture halfway through cooking. Remove mushrooms from pan.
  • Place rolls, cut side up, on broiler pan. Broil 4 to 6 inches from heat 30 to 60 seconds or until golden brown. Place cheese on roll bottoms. Top with mushrooms, olive salad and tomato slices. Cover with roll tops.

Nutrition Facts : Calories 330, Carbohydrate 33 g, Cholesterol 15 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 780 mg, Sugar 7 g, TransFat 0 g

MUFFULETTA SANDWICH



Muffuletta Sandwich image

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

1 (1 pound) loaf fresh Italian bread
⅓ cup olive oil
⅓ cup grated Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
8 oil-cured black olives, pitted and chopped
8 pitted green olives, chopped
¼ pound thinly sliced salami
¼ pound thinly sliced ham
½ pound provolone cheese, sliced
¼ pound mozzarella cheese, sliced

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

CAMPING MUFFULETTA



Camping Muffuletta image

A Muffuletta is a pressed sandwich -- filled with cold cuts, cheese and an olive spread -- that only gets better as it sits. So it's the perfect thing to take on a camping trip: while you're out hiking or fishing, its flavors will meld all the more.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h25m

Yield 6 servings

Number Of Ingredients 11

One 12-ounce loaf Italian bread, about 16-inches long
1 1/2 cups pitted mixed olives, drained
3/4 cup prepared giardiniera, drained
1/2 cup roasted red bell peppers, drained and roughly chopped
1/4 cup extra-virgin olive oil
2 tablespoons capers in brine, drained
2 tablespoons red wine vinegar
8 ounces sliced provolone cheese
6 ounces sliced mortadella
6 ounces sliced salami
6 ounces sliced ham

Steps:

  • Slice the loaf in half lengthwise and hollow out the bottom half, leaving a 1/2-inch border on all sides. Save the bread filling for another (like bread crumbs).
  • Add the olives, giardiniera, peppers, oil, capers and vinegar to a food processor and pulse until the texture is similar to a chunky relish.
  • Layer the bottom half of bread with half of the cheese, then spread half of the olive mixture on top of the cheese. Top with the mortadella, salami, ham and the remaining cheese. Spread the remaining olive mixture on to the top half of the bread. Close the sandwich and wrap it tightly in plastic wrap. The sandwich can be made and refrigerated the night before. Pack it on the bottom of your cooler and let the weight of the other food press and flatten the sandwich.
  • When you are ready to serve, cut in to 6 even pieces.

MUFFULETTA SANDWICH



Muffuletta Sandwich image

Provided by Food Network

Time 12h40m

Yield 6 servings

Number Of Ingredients 20

Round Italian bread, whole
1 1/2 cups Muffuletta Olive Salad, recipe follows
6 ounces fontina cheese, sliced
8 ounces mortadella, thinly sliced
1 bunch arugula, washed and dried
8 ounces capicolla, thinly sliced
2 roasted red peppers
8 ounces salami, thinly sliced
1/2 cup coarsely chopped green olives with pimento
1/2 cup pitted and coarsely chopped black olives
1/2 cup coarsely chopped pickled cocktail onions (sour)
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons garlic, minced
1/4 cup roughly chopped roasted red peppers
1/4 cup roughly chopped roasted yellow peppers
1/4 cup basil chiffonade, see Cook's Note*
2 tablespoons finely chopped parsley leaves
1 teaspoon finely chopped oregano leaves
1/8 teaspoon chili flakes

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.

PORTOBELLO MUFFULETTA SANDWICHES



Portobello Muffuletta Sandwiches image

Number Of Ingredients 11

OLIVE SALAD
1/2 cup chopped celery
6 tablespoons chopped pimiento-stuffed olives
2 tablespoons reduced-calorie mayonnaise or salad dressing
SANDWICHES
12 ounces portobello mushrooms, cut into 1/2-inch-thick slices
2 teaspoons olive or vegetable oil
1/4 teaspoon garlic powder
4 (6-inch) french rolls , halved lengthwise
4 slices (3/4 ounce) provolone or mozzarella cheese
1 medium tomato, thinly sliced

Steps:

  • 1. In small bowl, combine all olive salad ingredients mix well. Set aside.2. Spray broiler pan with nonstick cooking spray. Place mushroom slices on sprayed pan. In small bowl, combine oil and garlic powder mix well. Brush half of oil mixture on mushrooms.3. Broil 4 to 6 inches from heat for 5 to 6 minutes or until tender, turning and brushing with remaining oil mixture once halfway through cooking. Remove mushrooms from pan.4. Place rolls, cut side up, on broiler pan. Broil 4 to 6 inches from heat for 30 to 60 seconds or until golden brown.5. Place cheese on bottom halves of rolls. Top with mushrooms, olive salad and tomato slices. Cover with top halves of rolls.Nutrition Information Per Serving: Serving Size: 1 Sandwich * Calories: 450 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 1170 mg 49% * Total Carbohydrate: 57 g 19% * Dietary Fiber: 5 g 20% * Sugars: 4 g * Protein: 16 g * Vitamin A: 8% * Vitamin C: 10% * Calcium: 25% * Iron: 25% * Dietary Exchanges: 3 1/2 Starch, 1 Vegetable, 1/2 High-Fat Meat, 2 Fat or 3 1/2 Carbohydrate, 1 Vegetable, 1/2 High-Fat Meat, 2 Fat

Nutrition Facts : Nutritional Facts Serves

MUFFULETTA SANDWICH



Muffuletta Sandwich image

I served this at a company luncheon that I hosted and it was a BIG hit with everyone who loves olives and a couple of people who don't. Mortadella is an Italian bologna, any garlic bologna would work.

Provided by Mysterygirl

Categories     Lunch/Snacks

Time 5m

Yield 6 serving(s)

Number Of Ingredients 14

3 garlic cloves, crushed
1 cup chopped pimento stuffed olive
1 cup chopped pitted black olives or 1 cup chopped kalamata olive
1/2 cup roasted sweet red pepper, chopped
1 cup good quality olive oil
3 tablespoons fresh parsley, chopped
2 tablespoons white wine vinegar
1/3 lb salami
1/2 lb provolone cheese
1/2 lb mild cheese
1/3 lb mortadella
1/3 lb prosciutto
tomatoes, sliced
shredded lettuce

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.

Nutrition Facts : Calories 626.7, Fat 60.5, SaturatedFat 16.7, Cholesterol 58.2, Sodium 1131.3, Carbohydrate 4.8, Fiber 1.1, Sugar 1.1, Protein 17.5

PORTABELLA FOCACCIA SANDWICHES



Portabella Focaccia Sandwiches image

Delicious sandwich! You can use a mixture of cheddar and mozzarella cheeses if you can't find chedderella cheese.

Provided by Lvs2Cook

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil or 2 tablespoons vegetable oil
2 large bell peppers, sliced 1/8-inch (green, red, yellow and or or orange)
1 medium onion, sliced
2 cups portabella mushrooms, sliced
1 lb loaf focaccia bread, sliced in half lengthwise
1/4 cup dijon-style mustard
1 1/2 cups mozzarella-cheddar blend cheese, shredded (chedarella)

Steps:

  • Heat oil in 10-inch skillet; add peppers and onion. Cook over medium heat, stirring occasionally, until peppers and onion begin to soften (6 to 8 minutes). Add mushrooms. Continue cooking, stirring occasionally, until mushrooms are softened (10 to 12 minutes).
  • Spread foccacia bread halves with mustard; top one half with mushroom mixture and cheese. Cover with top half of focaccia; cut into 8 wedges.

Nutrition Facts : Calories 112.4, Fat 8.2, SaturatedFat 3.3, Cholesterol 16.6, Sodium 134.7, Carbohydrate 4.8, Fiber 1.2, Sugar 2.2, Protein 5.7

MUFFULETTA PANINIS



Muffuletta Paninis image

A delicious, grilled version of the flavorful New Orleans sandwich.

Provided by tlogston

Categories     Main Dish Recipes     Pork     Ham

Time 8h23m

Yield 8

Number Of Ingredients 14

1 cup pimento-stuffed green olives, drained
½ cup chopped Kalamata olives
¼ cup diced red onions
¼ lemon, juiced
2 marinated artichoke hearts, drained
1 tablespoon chopped fresh basil
2 teaspoons olive oil
2 teaspoons capers, drained
½ teaspoon roasted garlic
cooking spray
8 slices provolone cheese, or to taste
8 thin slices ham, or to taste
8 slices Genoa salami, or to taste
1 loaf crusty Italian bread, sliced

Steps:

  • Place stuffed olives, Kalamata olives, red onions, lemon juice, artichoke hearts, basil, olive oil, capers, and garlic in a food processor. Pulse until coarsely chopped. Refrigerate olive salad 8 hours to overnight.
  • Spray a panini press with cooking spray and preheat the grill.
  • Layer 1 slice provolone cheese, 1 spoonful olive salad, 2 slices ham, 2 slices salami, another spoonful olive salad, and 1 additional slice provolone cheese on 4 slices bread; top with 4 additional slices to create 4 sandwiches. Place sandwiches in the preheated panini press and grill until bread is toasted, 3 to 5 minutes each. Cut sandwiches in half.

Nutrition Facts : Calories 527.9 calories, Carbohydrate 46.9 g, Cholesterol 56 mg, Fat 26.8 g, Fiber 3.2 g, Protein 24.4 g, SaturatedFat 9.8 g, Sodium 2252.4 mg, Sugar 1.2 g

PORTOBELLO BURGER WITH MUFFULETTA TOPPING



Portobello Burger with Muffuletta Topping image

A tasty tomato-olive mixture, melty cheese and smoky grilled mushroom add so much flavor to this recipe that one taster called it "one of the best mushroom burgers I've had." For a change, switch another cheese or spinach for the provolone and lettuce. -Tamra Duncan, Lincoln, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 1 serving.

Number Of Ingredients 10

1 large portobello mushroom, stem removed
1 teaspoon olive oil
1/8 teaspoon dried oregano
Salt and pepper, to taste
1 plum tomato, chopped
2 pitted green olives, chopped
1 tablespoon mayonnaise
1 multigrain hamburger bun, split and toasted
1 lettuce leaf
1 slice provolone cheese

Steps:

  • Brush mushroom with oil and sprinkle with oregano. Season with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushroom, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender., Combine tomato and olives; season with salt and pepper. Spread mayonnaise over bun bottom. Top with lettuce, mushroom, cheese and tomato mixture; replace bun top.

Nutrition Facts :

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From thinntrim.com


VEGETARIAN MUFFULETTAS RECIPE - HOW TO MAKE VEGETARIAN ... - FOOD …
Preheat oven to 450°F with racks in middle and lower third positions. Brush eggplant rounds, bell pepper halves, and mushroom caps all over with 3/4 cup garlic oil; season vegetables on both ...
From foodandwine.com


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