Real N Awlins Muffaletta Recipes

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REAL N'AWLINS MUFFULETTA



Real N'awlins Muffuletta image

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

1 cup pimento-stuffed green olives, crushed
½ cup drained kalamata olives, crushed
2 cloves garlic, minced
¼ cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
½ cup pepperoncini, drained
¼ cup marinated cocktail onions
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
¼ cup red wine vinegar
½ cup olive oil
¼ cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

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

REAL N'AWLINS MUFFALETTA



Real N'awlins Muffaletta image

A favorite in the Big Easy, this is better than any I've had at restaurants in New Orleans. Instead of the traditional Mortadella (which is just a fancy balogna) I use pepperoni. I use Boscoli Olive Salad, so it saves a ton of time on prepping. It is available in some international markets, and I believe you can order it online. The traditional Muffaletta is served on a round loaf, but any shape will do as long as it is tasty and has a nice crust. Surprisingly, this freezes very well; I have frozen individual serving sizes and eaten it 6 weeks later and it tasted just as good as when fresh!

Provided by Treewoman

Categories     Lunch/Snacks

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 7

16 ounces olive salad (I use Boscoli's)
1 lb loaf Italian bread
4 ounces genoa salami, thinly sliced
4 ounces cooked ham, thinly sliced
4 ounces mozzarella cheese, sliced
4 ounces provolone cheese, sliced
4 ounces pepperoni, thinly sliced

Steps:

  • At least a day before serving- Cut bread in half horizontally; hollow out some of the excess bread to make room for the filling. Spread each piece of bread with equal amounts of the olive salad, including oil.
  • Top the bottom half (over the olive salad) with layers of the meats and cheeses in any order. I like to layer a meat, then a cheese.
  • Put the two halves together and wrap tightly. Refrigerate for several hours or preferably overnight; this allows the flavors to mingle and the olive salad to soak into the bread. I turn the loaf over several times while in fridge so the oil evenly soaks both top and bottom of sandwich.
  • To serve- cut into serving sizes; this sandwich is so fat you may need to put toothpicks in it to hold it together! It is extremely filling; a little bit goes a long way. Easily serves 8-10 hungry people.

Nutrition Facts : Calories 409.1, Fat 22.3, SaturatedFat 9.5, Cholesterol 63.5, Sodium 1043.6, Carbohydrate 29.2, Fiber 1.5, Sugar 0.7, Protein 21.7

REAL N'AWLINS MUFFULETTA



Real N'awlins Muffuletta image

So OK, I buy mine in a jar and have never really made it from scratch but here's the recipe if you're ever adventurous. Found this in Gourmet Recipe Book. Needs to chill overnight. Posted for ZWT3

Provided by Julie Bs Hive

Categories     Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 22

1 cup pimento stuffed olive, crushed
1/2 cup drained kalamata olive, crushed
2 garlic cloves, minced
1 tablespoon chopped carrot
1/2 cup pepperoncini pepper, drained
1/4 cup marinated cocktail onion
1/2 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon ground black pepper
1/4 cup red wine vinegar
1/4 cup roughly chopped pickled cauliflower floret
2 tablespoons drained capers
1 tablespoon chopped celery
1/2 cup olive oil
1/4 cup canola oil
2 (1 lb) Italian bread
8 ounces thinly sliced genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

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. 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 of bread 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.

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Top Asked Questions

Is the N awlins muffuletta made on Oven Fresh bread?
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.
Where can I get A muffuletta sandwich in New Orleans?
Muffuletta; muffaletta; mufeletta (moof-fuh-LEHT-tuh or moo-foo-LE-ta) – It’s nickname is simply muff. Muffuletta Sandwiches can be found all over New Orleans from delis to pool halls and also at the corner grocery stores.
What kind of bread do you use for muffuletta?
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!
What makes a muffuletta sandwich a real sandwich?
The key ingredient is the olive salad which gives the sandwich its special flavor and makes it appealing to the eye. A true Muffuletta Sandwich must always be served at room temperature, never toasted as it is considered blasphemy to heat the sandwich.

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