The Muffuletta Sandwich Recipes

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MUFFULETTA



Muffuletta image

Muffuletta is an Italian sandwich on steroids! A classic New Orleans invention that consists of a wide and round bread, a marinated olive salad, cheese and charcuterie. Perfect to feed a crowd, this sandwich is the epitome of epic!

Provided by Olivia Mesquita

Categories     Sandwiches

Time 2h15m

Number Of Ingredients 17

3 garlic cloves
1 cup extra-virgin olive oil
1 cup pitted Castelvetrano olives
1 cup pitted Kalamata olives
2/3 cup Giardiniera (Italian-style pickled vegetables)
1 shallot (minced)
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper (to taste)
1 large Muffuletta bread
1/2 pound Genoa salami (sliced thin)
1/2 pound ham (sliced thin)
1/2 pound provolone cheese
1/2 pound fresh mozzarella
1/4 pound mortadella (sliced thin)
1/2 pound Prosciutto di Parma (sliced thin)
1/4 pound soppressata (hot or sweet)

Steps:

  • In a small bowl, combine the olive oil and minced garlic. Let it sit for at least 15 minutes.
  • Place the olives, giardiniera, shallot and oregano in your food processor. Pulse a few times until coarsely chopped.
  • Transfer the olive mixture to a bowl. Add half of the garlic oil and vinegar. Stir until throughly mixed.
  • Taste and season with salt and pepper as needed. For best results, cover with plastic and refrigerate overnight (or up to a week).
  • Split the bread in half and brush each cut side with the remaining garlic oil.
  • Heat a medium-sized skillet over medium heat, and toast the bread directly in the pan until crisp and golden brown, about 1-2 minutes per side.
  • Place the bottom part of the bread, cut side up, on a cutting board. Spread half of the olive salad, making sure to include the juices.
  • Layer all the Genoa salami, followed by all the ham. Then, layer the provolone cheese, mozzarella cheese, mortadella, prosciutto and soppressata. Finish with the remaining olive salad.
  • Close the sandwich and wrap it tightly - two or three times - with plastic wrap.
  • Place the muffuletta top side up on a cutting board and put something heavy (like a big book or a heavy pot) on top of it, to compress it. Let it rest for 1 hour. After 1 hour, turn the sandwich upside down and continue compressing for another hour.
  • Cut the sandwich into wedges and serve.

Nutrition Facts : Calories 900 kcal, Carbohydrate 14 g, Protein 43 g, Fat 75 g, SaturatedFat 22 g, Cholesterol 130 mg, Sodium 3007 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 49 g, ServingSize 1 serving

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

NEW ORLEANS MUFFULETTA RECIPE



New Orleans Muffuletta Recipe image

This muffuletta sandwich recipe is made in the authentic New Orlean's style! Flavorful and delicious, your muffuletta can be prepared in minutes so you can enjoy it any time of day.

Provided by Laura Fuentes

Categories     Lunch

Time 10m

Yield 6

Number Of Ingredients 7

1 10″ round loaf Italian bread
1 cup Olive Salad
1/4 lb Capicola or deli ham (4-6 slices)
1/4 lb Genoa Salami (6-8 slices)
1/4 lb Mortadella (4-6 slices)
1/8 lb Sliced Mozzarella (3-4 thin slices)
1/8 lb Provolone (3-4 thin slices)

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.

Nutrition Facts : ServingSize 1 sandwich slice, Calories 689 calories, Sugar 2.5g, Sodium 2162.5mg, Fat 44.2g, SaturatedFat 14.4g, Carbohydrate 45.1g, Fiber 4.6g, Protein 29g, Cholesterol 78.6mg

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

MUFFULETTAS



Muffulettas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves

Steps:

  • Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
  • Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
  • Cut the sandwich into wedges and serve.

MUFFULETTA



Muffuletta image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 20

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

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.

Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

ITALIAN MUFFULETTA



Italian Muffuletta image

I first made this hearty sandwich for my husband, friends and family who were helping to build our deck. It was a big hit, and I've made it several times since then. -Dana Schmitt, Ames, Iowa

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2/3 cup pimiento-stuffed olives, chopped
1 can (4-1/4 ounces) chopped ripe olives
6 tablespoons shredded Parmesan cheese
1/4 cup Italian salad dressing
2 teaspoons minced garlic
1 loaf (1 pound) Italian bread
1/2 pound sliced deli turkey
1/4 pound sliced Swiss cheese
1/4 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/4 pound thinly sliced bologna

Steps:

  • In a small bowl, combine the first five ingredients; set aside., 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 of olive mixture over bottom half of bread. Layer with turkey, Swiss cheese, salami, provolone cheese, bologna and remaining olive mixture. Replace bread top. Cut into six wedges.

Nutrition Facts : Calories 542 calories, Fat 32g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 2078mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.

MUFFULETTA



Muffuletta image

Here is The Times's take on a classic New Orleans sandwich, built between slices of light, airy sesame bread, and layered thick with olive salad and cold cuts. It is among the best picnic sandwiches on the planet.

Provided by The New York Times

Categories     easy, lunch, quick, main course

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 18

1 cup roughly chopped pitted green olives, preferably Bella di Cerignola
1 cup roughly chopped pitted Kalamata olives
1/2 cup roughly chopped peeled roasted red peppers
1/3 cup roughly chopped flat-leaf parsley
1/4 cup celery leaves, torn
3/4 cup thinly sliced celery
1 clove garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Pinch freshly ground black pepper
One (8 to 9 inches in diameter and 4 inches high) round loaf crusty Italian bread
4 ounces soppressata, thinly sliced
8 ounces provolone cheese, sliced
4 ounces Italian deli ham, thinly sliced
4 ounces mortadella, thinly sliced
4 ounces sweet coppa (cured Italian pork), thinly sliced
4 ounces hard salami or bresaola, thinly sliced

Steps:

  • Make the olive salad by combining all ingredients in a large bowl. Set aside to marinate.
  • Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.
  • Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and let sit at least 10 minutes. To serve, slice into 6 or 8 wedges. It will keep for several hours in the refrigerator wrapped in plastic.

Nutrition Facts : @context http, Calories 567, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 33 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 1535 milligrams, Sugar 19 grams, TransFat 0 grams

MUFFULETTA SANDWICH



Muffuletta Sandwich image

Provided by Lidia Matticchio Bastianich

Categories     Sandwich     Cheese     Olive     Picnic     Super Bowl     Quick & Easy     Dinner     Lunch     Meat

Number Of Ingredients 32

Olive Salad-version 1
1 cup sliced marinated artichoke hearts
1/2 cup shredded carrot
1/2 cup shredded inner stalks celery
1/2 cup finely chopped pitted green olives
1/2 cup finely chopped roasted red peppers
1/2 cup seeded, finely chopped pickled Tuscan peperoncini
1/2 cup pitted chopped kalamata olives
1/2 cup sliced pickled cocktail onions
1/4 cup drained tiny capers in brine
2 tablespoons red-wine vinegar
3 anchovy fillets, chopped
2 teaspoons dried oregano
1/4 teaspoon peperoncino flakes
Olive salad-version 2
16-ounce container giardiniera (assorted pickled vegetables), drained and chopped
1 cup sliced marinated artichoke hearts
1/2 cup finely chopped pitted green olives
1/2 cup pitted chopped kalamata olives
1/4 cup drained tiny capers in brine
2 tablespoons extra-virgin olive oil
3 anchovy fillets, chopped
2 teaspoons dried oregano
1/4 teaspoon peperoncino flakes
For the muffuletta
8- inch round muffuletta bread, split open
2 ounces provolone, sliced
2 ounces deli ham, sliced
2 ounces capicola, sliced
2 ounces mortadella, sliced
2 ounces low-moisture mozzarella, sliced
2 ounces Genoa salami, sliced

Steps:

  • To prepare either version of the olive salad, mix all the ingredients in a bowl. Cover, and refrigerate several hours or overnight, to let the flavors develop. This makes more salad than you need for one 8-inch sandwich. Extra olive salad will keep for a week or more and can be used in salads, sandwiches, etc.
  • Lay the bottom of the muffuletta bread on a work surface, cut side up. Layer half of the cheeses and meats on the bread, then spread with 1/2 cup of the olive salad. Top with the remaining meats and cheeses.Finish with another 1/2 cup olive salad. Place top of bread on olive salad, and press down. Cut into four wedges.

MUFFALETTA



Muffaletta image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1 large bread boule, halved
Olive Salad
4 ounces sliced mortadella
2 1/2 ounces sliced hot soppressata
2 ounces sliced finocchiona salami
2 ounces sliced coppa
4 ounces sliced provolone or fontina cheese
1/2 cup halved Peppadew peppers
2 cups arugula

Steps:

  • Remove insides of bread boule and reserve for another use. Spread olive salad over cut side of bottom half of bread.
  • On the bottom half of the bread, layer mortadella, soppressata, salami, coppa, cheese, Peppadews, and arugula. Sandwich top half of bread over meats and cheese. Wrap the sandwich in plastic wrap and weigh down with a cast-iron skillet or two large cans of tomatoes and place in the refrigerator overnight.
  • Remove sandwich from refrigerator, cut into wedges, and serve.

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.

NEW ORLEANS MUFFULETTA SANDWICH



New Orleans Muffuletta Sandwich image

Note The dressing can include a mashed anchovy. The recipe is based off the Central Market recipe. Adopted 7/28 Make at your own risk until I work with it. It might be like the wonderful potatoes. Fantastic or .. not. If you make it please give feedback and tell me what you liked and what you did so I can use this to improve the recipe if needed.

Provided by drhousespcatcher

Categories     Lunch/Snacks

Time 12h30m

Yield 4 serving(s)

Number Of Ingredients 17

2/3 cup green olives, coarsely chopped
2/3 cup black olives, coarsely chopped
1/4 cup pimiento, chopped
1/4 cup cocktail onion, drain and chop
3 garlic cloves, finely minced
1 tablespoon capers
1/3 cup finely chopped parsley
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 cup olive oil
1 tablespoon red wine vinegar
1 Italian bread or 1 French bread
1/4 lb mortadella, thinly sliced
1/4 lb ham, thinly sliced
1/4 lb hard genoa salami, thinly sliced
1/4 lb mozzarella cheese, sliced
1/4 lb provolone cheese, sliced

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.

Nutrition Facts : Calories 735.3, Fat 65.1, SaturatedFat 19.8, Cholesterol 101.6, Sodium 2367.4, Carbohydrate 7.8, Fiber 2.1, Sugar 1.6, Protein 31.4

MUFFULETTA SANDWICHES



Muffuletta Sandwiches image

Make and share this Muffuletta Sandwiches recipe from Food.com.

Provided by piranhabriana

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

16 ounces pickled vegetables
1/4 cup chopped pimento stuffed olive
1 minced garlic clove
1 tablespoon olive oil
16 ounces French bread, loaf unsliced
6 lettuce leaves
6 ounces pepperoni (or combination) or 6 ounces prosciutto, slices (or combination)
6 ounces provolone cheese slices
1 thinly sliced tomatoes
1/8 teaspoon pepper

Steps:

  • Drain juice of vegetables, reserving 2 Tbsp juice. Chop them small.
  • Combine juice, vegetables, olives, garlic and oil.
  • Horizontally split loaf of bread. Hollow out the inside of the top half, leaving a 3/4 inch thick shell.
  • Top the bottom half with lettuce, meat, cheese, and tomato. Sprinkle the tomato with pepper. Stir the vegetable mixture and mound it on top of the tomato. Top with the top half of the bread and slice into six portions.

Nutrition Facts : Calories 495.1, Fat 18.6, SaturatedFat 8.1, Cholesterol 38.4, Sodium 1469, Carbohydrate 64.1, Fiber 4, Sugar 11.3, Protein 17.5

EASY MUFFULETTA SANDWICH



Easy Muffuletta Sandwich image

This muffuletta sandwich is packed with a whole lotta flavor-meaty, cheesy deliciousness for two in just five minutes.

Provided by My Food and Family

Categories     Meal Recipes

Time 5m

Yield Makes 2 servings, one sandwich each.

Number Of Ingredients 6

2 Tbsp. KRAFT Lite House Italian Dressing
2 kaiser rolls, split
2 KRAFT Provolone Cheese Slices
2 slices OSCAR MAYER Hard Salami
8 slices OSCAR MAYER Deli Fresh Smoked Ham
1/4 cup sliced pimento-stuffed green olives, drained

Steps:

  • Drizzle dressing over cut surfaces of rolls.
  • Fill rolls with cheese, salami, ham and olives.

Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1140 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 2 g, Protein 15 g

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Preheat oven to 350 degrees F. Slice bread loaf in half, horizontally, and remove enough of crumb to make room for fillings. Layer the olive salad, meats and cheeses on bottom half of bread, drizzle with olive oil, and season to taste …
From emerils.com


MUFFULETTA PICNIC SANDWICH | RICARDO
muffuletta-picnic-sandwich-ricardo image
Let cool. Add the peeled peppers. Drizzle the vegetables with the oil and vinegar. Season with salt and pepper, and toss well. Set aside. On a work surface, cut off the top of the bread loaf with a bread knife. Hollow out the loaf by removing …
From ricardocuisine.com


HOW TO MAKE A MUFFULETTA SANDWICH - PROUD ITALIAN …
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2016-01-31 Cut your bread horizontally and pull out some of the dense bread inside. Fill each side, the top and bottom of the cut loaf with the olive salad. When finished layering, put the top of the bread on and wrap in foil or plastic wrap. …
From prouditaliancook.com


CLASSIC NEW ORLEANS MUFFULETTA SANDWICH RECIPE - SERIOUS …
2013-02-11 Combine olives, giardiniera, peppers, parsley, capers, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch remain. Transfer to a bowl. Add olive oil and vinegar and stir to combine. For best results, let olive salad rest overnight before continuing to step 2.
From seriouseats.com
5/5 (1)
Total Time 10 mins
Category Mains, Sandwiches, Sandwich
Calories 1543 per serving


CLASSIC MUFFULETTA SANDWICH RECIPE - THE SUBURBAN SOAPBOX
2022-02-22 Make the olive salad by pulsing the ingredients in a food processor or a blender. Mix the olive salad and allow to rest (up to 24 hours in advance.) Spread the olive salad on both sided of the roll. Layer the sandwich ingredients on the bottom half of …
From thesuburbansoapbox.com


MINI MUFFULETTA SANDWICHES | SOUTHERN LIVING
Step 1. Place olive salad, basil, vinegar, and crushed red pepper in the bowl of a food processor, and pulse just until chopped (you do not want it finely chopped), 4 to 5 times. Advertisement. Step 2. Top the bottom half of each hamburger bun with 2 tablespoons olive salad mixture. Top each bun with 1 ounce capocollo, 1 ounce provolone, 1 ...
From southernliving.com


QUICK & EASY MUFFULETTA SANDWICH | KIERSTEN HICKMAN
2020-07-13 2 slices fresh mozzarella. 1 Tbsp olive salad. Instructions. Cut the Italian roll in half about 3/4 of the way (do not cut all the way through). Slowly drizzle the olive oil inside both sides of the roll, then add one dash of salt and pepper. Fold the slices of ham in half, then add them to the bottom half first.
From kierstenhickman.com


PRESSED MUFFULETTA SANDWICH FOR A CROWD & TIPS FOR A BRILLIANT …
2017-07-28 Put the whole, pitted olives into the blender and pulse once or twice to chop them up a bit. Add the rest of the ingredients except for the olive oil, and pulse in very short intervals until everything is chunky, but not pureed. Transfer to a bowl, and stir in the fourth cup olive oil.
From feastinthyme.com


MUFFULETTA SANDWICH RECIPE — MARY DISOMMA
2021-06-04 Sprinkle generously with dried oregano. Time for the cheese and meats! Start with a layer of mozzarella followed by a layer of provolone. Next add layers of mortadella, soppressata, salami, and capocollo. Generously spread the muffuletta mix over the meats. Top with the remaining half of the bread half. Place the sandwich on a baking sheet pan.
From marydisomma.com


MUFFULETTA SANDWICH RECIPE - THE BLACK PEPPERCORN
The muffuletta sandwich is made with a large round loaf of bread. Some people use a bread similar to focaccia, while others use sourdough or other crusty round bread. Inside the bread, there is layer upon layer of sliced cured meat, cheese and an olive salad spread. The whole muffuletta is then sliced into 8 pie shaped wedges. This is ideal for ...
From theblackpeppercorn.com


MUFFALETTA SANDWICH - SPICY SOUTHERN KITCHEN
2019-02-20 Muffaletta Sandwich. The Muffaletta Sandwich is a delicious New Orleans sandwich filled with olive salad, cheese, and a variety of meats all on a loaf of Italian bread. Typically the Muffaletta includes ham, salami, mortadella, and capicola. It's similar to an Italian sub and amazingly delicious! PREP: 10 mins. Refrigerate: 2 hrs. TOTAL: 10 mins.
From spicysouthernkitchen.com


VEGAN MUFFULETTA SANDWICH RECIPE - VEGAN IN THE FREEZER
2018-06-04 Instructions. This sandwich mixture needs to sit overnight for all the flavors to meld. Place all three olive varieties in a bowl. Add chopped roasted red bell pepper and giardiniera. Add the oil, parsley, capers, salt and pepper. Mix well, cover and …
From veganinthefreezer.com


MUFFULETTA - SAFEWAY
Step 2. Slice the French loaf in half lengthwise and remove some of the bread from the centre to allow more room for filling. Lay the loaf open like a book. Evenly spread the muffuletta mixture over the 2 halves. On the bottom crust, layer the meats, cheeses and vegetables in the listed order. Cap with the top crust of the loaf; gently press ...
From safeway.ca


AUTHENTIC MUFFULETTA SANDWICH RECIPE - A FEW SHORTCUTS
2019-07-11 Remove some of the inner bread to create room for the stack of meats and cheeses. Brush the open sides on each half of bread with olive oil. Spread olive salad over the olive oil on both pieces of bread. On the bottom half of the sandwich, begin layering the ham, provolone, mortadella or bologna, and mozzarella.
From afewshortcuts.com


EGG MUFFULETTA SANDWICH RECIPE | GET CRACKING
Cut top one-third off the loaf of bread and set aside. Scoop out some of the bread inside to form a bread bowl, leaving about 1-inch (2.5 cm) thick walls. Spread mayonnaise and basil pesto on inside surfaces of top and bottom of loaf. Layer lettuce in the bottom, then top with sliced tomato, eggs, sun-dried tomatoes (if using), olives ...
From eggs.ca


CLASSIC MUFFULETTA SANDWICH RECIPE | SAPUTO CHEESE
Directions. In a mixing bowl, combine all the olive salad ingredients. Transfer to an airtight container and let the salad rest for at least an hour, or refrigerate overnight. To assemble, slice the loaf in half. Spread half the olive salad over each half, pressing the salad onto the bread with the back of a spoon.
From saputo.ca


MUFFULETTA SANDWICH | KATHY'S VEGAN KITCHEN
2022-05-07 Add the top of the bread, brush with dressing on the inside, and push any remaining spinach back inside the bowl. *The fresh spinach is a barrier for sautéed vegetables, so they do not make your bread soggy. Wrap and BakePre-heat over t0 400 degrees. Wrap the entire bowl, top, and all in aluminum foil.
From kathysvegankitchen.com


NEW ORLEANS MUFFULETTA SANDWICH RECIPE - THEFOODXP
To make a Muffuletta sandwich, slice the bread into two halves. Season the bread with oregano and basil. Put parmesan cheese on the bottom slice. Then, layer salami, ham, provolone, and mozzarella over it. Repeat the layer of ham and salami. Top it with green olives and black olives.
From thefoodxp.com


MUFFULETTA AU PESTO ET ROQUETTE | ZESTE | RECIPE IN 2022
May 28, 2022 - Découvrez notre recette de muffuletta au pesto et roquette parfaite pour un pique-nique en été! May 28, 2022 - Découvrez notre recette de muffuletta au pesto et roquette parfaite pour un pique-nique en été! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


MUFFULETTA SANDWICH RECIPE | THEHUB FROM WALMART CANADA
2021-06-09 Add eggs. Boil for 8 minutes. Add green beans to water. Cook until beans are tender crisp, about 2 to 3 more minutes. Drain beans and eggs and rinse with cold water. 2. Peel eggs and thinly slice crosswise. 3. Stir beans with tuna, Dijon and mayonnaise in a medium bowl.
From ideas.walmart.ca


MUFFULETTA SANDWICHES AND OLIVE TAPENADE - HEINEN'S GROCERY STORE
2019-08-10 Mince garlic cloves, chop olives and roasted red peppers. Add these to a medium-size bowl. Add red wine vinegar, olive oil, oregano, salt and pepper. Stir to combine all ingredients together and store in an airtight container in the fridge …
From heinens.com


MUFFULETTA SHOOTER'S-STYLE SANDWICHES RECIPE - SERIOUS EATS
2018-08-09 Slice 1 to 1 1/2-inches off the top of the loaf of bread using a bread knife. Cut around the perimeter of the interior crumb, making sure not to break through the bottom crust, then use your hand to lift out the excess bread from the inside, leaving you with a hollow bread boat. Spread half of olive salad along bottom of bread boat.
From seriouseats.com


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