Tapenade Natalies Muffaletta Style Topping Recipes

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.

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 PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onions in 2 teaspoons butter until tender. Add garlic; cook 1 minute longer. Add the ham, tapenade and pepperoni; saute 2 minutes longer., Cube remaining butter; stir butter and cream into skillet. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3 minutes., Drain pasta; toss with ham mixture. Sprinkle with cheese.

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.

MUFFULETTA

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.

MUFFALETTA OLIVE TAPENADE - SALAD

Steps:

• Drain all the water from the olives and the peppers.
• In a large bowl, combine the green olive slices, olive oil, vinegar, garlic, salt and spices.
• In another large bowl, combine the peppers and kalamata olives.
• Stir both bowls thoroughly.
• Pulse the peppers and kalamata olives in a food processor or Robot Coupe until roughly chopped.
• Combine the pulsed olives and peppers with the green olives and oil. Mix thoroughly.
• Transfer all contents into canning jars and seal according to safe canning procedures.
• Makes a bunch of olive salad, but when you live too far from New Orleans to buy it and the cost is $90 for 4-quarts of the Original from Central Grocery -- you make it. BTW, this recipe uses real olive oil like they used in the old days. Now it's canola oil in the store-bought versions.
• I'm not a fan of giardiniera so this recipe is missing it. I did replace it with Peppadew peppers and loved the result. If you'd like to use giardiniera, just replace the amount of peppadew peppers used.

MUFFULETTA SPREAD

Steps:

• Combine green and black olives, olive oil, capers, red wine vinegar, shallot, garlic, oregano, salt, and pepper in a small bowl.
• Cut salami and deli ham so they fit onto the crackers. Spread cream cheese on the crackers, top with a piece of salami, a piece of ham, and a spoonful of the olive salad.

EASY NEW ORLEANS MUFFALETTA

Steps:

• I like to use a mini food processer to chop all the tapenade ingredients.
• Using serrated knife cut bread in half lengthwise.
• Pull out soft center of each piece, leaving 1 & 1/2"-thick shell.
• In large bowl combine olives, roasted peppers, parsley, oil, vinegar, hot peppers, garlic, oregano and pepper.
• Dip a brush into mixture to remove some of the liquid.
• Brush liquid over inside of bottom shell and fill with lettuce.
• Layer turkey (can use pepper turkey if desired), cheese and ham (can use capicola which is hot Italian ham if desired), over lettuce to create the sandwich.
• Spoon olive mixture down center of ham; cover with bread top.
• Wrap in plastic; refrigerate at least 8 hours or overnight to blend flavors before serving.
• Cut into 2 inch slices.

TAPENADE (NATALIE'S MUFFALETTA-STYLE TOPPING)

Steps:

• In a medium bowl, mix together all ingredients. Use to top grilled fish, steak, chicken, or use in sandwiches as a condiment. Makes about 2-1/3c