Themuffuletta Recipes

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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

A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich.

Provided by LYNNC51

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time 2h20m

Yield 4

Number Of Ingredients 10

1 cup pitted kalamata olives
1 cup pitted green olives
½ cup fresh basil leaves
1 tablespoon finely chopped garlic
¼ cup olive oil
1 (1 pound) loaf Italian bread
½ pound thinly sliced Genoa salami
½ pound thinly sliced provolone cheese
3 tomatoes, sliced
1 large red onion, thinly sliced

Steps:

  • Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
  • Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
  • Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

Nutrition Facts : Calories 1016 calories, Carbohydrate 71.7 g, Cholesterol 95.9 mg, Fat 63.2 g, Fiber 5.6 g, Protein 40.2 g, SaturatedFat 20.2 g, Sodium 3697.7 mg, Sugar 5.4 g

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

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.

MUFFULETTA



Muffuletta image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 main-course servings

Number Of Ingredients 15

1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 medium carrot, thinly sliced
1/2 stalk celery (with leaves), thinly sliced
1/2 cup small cauliflower florets
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3/4 cup pitted large green olives, finely chopped
1/4 cup brine-cured pitted black olives, such as kalamata, finely chopped
2 tablespoons chopped jarred pimento (sweet peppers)
1/2 teaspoon kosher salt
1 tablespoon chopped fresh parsley
One 6-inch-round Italian bread loaf with sesame seeds
6 ounces sliced provolone
6 ounces sliced mortadella
4 ounces sliced soppressata

Steps:

  • In a small saucepan, combine 1/2 cup of the oil, the carrot, celery, cauliflower, oregano, thyme and 3 tablespoons water. Bring to a boil, lower the heat, and simmer, covered, until the vegetables are somewhat tender, about 6 minutes. Transfer the vegetable mixture to a small bowl and stir in the olives, pimento and salt. Set aside to cool.
  • When the olive-vegetable salad has cooled, stir in the parsley.
  • Slice the bread in half lengthwise. Using your hands, scoop out the inside of each bread half to make a shallow pocket. Brush the inside of the top half with the remaining 2 tablespoons oil. Fill the bottom bread half with the olive-vegetable salad and pack it down with your hands. Layer the provolone, mortadella and soppressata over the salad (without letting any hang over the sides).
  • Cover with the top bread half and tightly wrap the sandwich with plastic wrap. Place the sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for at least 1 hour or up to 3 hours.
  • Remove the plastic wrap and cut the sandwich into fourths or sixths. Serve.

HEARTY MUFFULETTA



Hearty Muffuletta image

Famous in Louisiana, muffulettas are cold cuts, cheese and olive salad layered into an Italian bread shell. I was happy when a friend and co-worker gave me this recipe so I could make them myself. More than a meal, it's a dining experience! -Ruth Hayward, Lake Charles, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings.

Number Of Ingredients 16

1/2 cup finely chopped celery
1/2 cup sliced pimiento-stuffed olives, drained
1/2 cup sliced ripe olives, drained
1/2 cup giardiniera
1/3 cup finely chopped onion
1/3 cup olive oil
1/4 cup finely chopped green onions
1/4 cup minced fresh parsley
3 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/8 teaspoon pepper
1 round loaf (24 ounces) unsliced Italian bread
1/4 pound thinly sliced hard salami
1/4 pound provolone cheese
1/4 pound thinly sliced deli ham

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.

Nutrition Facts : Calories 378 calories, Fat 19g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1103mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g 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



Muffuletta image

A sandwich that originated in New Orleans, this recipe is from the Café Maspero in the French Quarter. Traditionally, a muffaletta has venison, but this version uses pastrami, which is the Café Maspero's specialty. The time does not include the 1 hour marinating.

Provided by Scarlett516

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

4 ounces giardiniera, mixed marinated vegetables
3 ounces greek kalamata olives, pitted
3 ounces Sicilian olives, pitted
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground black pepper
4 seeded rolls, sliced
1/2 lb smoked ham, thinly sliced
1/2 lb pastrami, thinly sliced
8 slices genoa salami
8 slices provolone cheese
1 cup olive salad

Steps:

  • Drain the giardiniera and olives. Chop coarsely in a food processor.
  • Remove to a bowl and add the olive oil, garlic, oregano, ground black pepper, and stir well. Set aside and allow to marinate for one hour.
  • Spread 1 tbsp olive salad on each side of the rolls.
  • Place 3 slices of pastrami on each roll, followed by three slices of ham and 2 slices of salami.
  • Top each roll with 2 slices of cheese and place under a broiler until the cheese has melted and the sandwich is warm. Place the top on the roll and serve immediately.

Nutrition Facts : Calories 847.4, Fat 47.3, SaturatedFat 19.3, Cholesterol 192.6, Sodium 3524.7, Carbohydrate 35.3, Fiber 2.3, Sugar 1.5, Protein 68.2

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 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.

MUFFULETTA



Muffuletta image

Lunch at your desk... again? Look forward to a classic Italian sandwich. The muffuletta sandwich originated in New Orleans, Louisiana in 1906. The Italian-style sandwich was created at the Central Grocery, where they are still sold today. They usually use a round loaf but I like making mine with a baguette. My version has smoked provolone instead of regular and sun-dried tomato pesto instead of the olive salad and I opted for the mortadella instead of salami ham. Yield is 4 sandwiches.

Provided by Christine Cushing

Categories     Italian,lunch,North American,rice and grain,vegetables

Yield 4 servings

Number Of Ingredients 16

¼ cup plus 2 tbsp. pine nuts, toasted
½ cup drained oil-packed sun-dried tomato
¼ cup freshly grated parmesan cheese
½ cup packed basil, leaves
1 Tbsp minced garlic
2 Tbsp extra virgin olive oil, plus more for brushing
salt, and freshly cracked black pepper
olive oil, for brushing
2 medium red bell pepper
2 medium zucchini, sliced lengthwise ¼ inch thick
1 small eggplant, sliced crosswise ¼ inch thick
1 large baguette
10 small arugula, leaves, washed, spun dry
8 slices smoked provolone cheese
8 slices mortadella, grilled
string

Steps:

  • In a food processor, combine the pine nuts, sun-dried tomatoes, Parmesan, basil, and garlic and pulse until finely chopped.
  • Add the 2 tablespoons of the oil and process until smooth.
  • Season the pesto with salt and pepper.
  • Set aside.
  • Preheat grill.
  • Brush the bell peppers, zucchini and eggplant with olive oil, season with salt and pepper and grill over a medium-high heat or broil for 12 to 15 minutes, turning, until lightly charred all over and very tender.
  • Transfer the bell peppers to a bowl, cover with plastic wrap and let cool.
  • Peel, core and seed the bell peppers and cut into quarters.
  • Set aside.
  • Slice open the baguette and discard the center, leaving a scant 1/2-inch of bread all around.
  • Spread a thin layer of pesto on both sides of the baguette.
  • Layer each ingredient in this order: half the eggplant, half the zucchini, half the roasted pepper, 4 slices mortadella folded in half, 4 slices provolone cut in half, the arugula.
  • Top with the remaining ingredients in reverse order, this makes for a good looking sandwich!
  • Press the other half baguette on top, press down the sandwich firmly and roll it in parchment paper.
  • Tie with string at four equal intervals to make four equal-sized sandwich sections.
  • Slice the sandwich between the strings to make four sandwiches.

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From foodandwine.com


CLASSIC MUFFULETTA - ELDA'S KITCHEN
Add roasted red peppers, capers, lemon juice, giardiniera, salt, crushed red pepper, and 2 tablespoons of Elda’s Garlic and Herb Cooking and Grilling Sauce. Blend in processor with the olives until it forms a spread (puree setting is great for this). Slice the bread round in half horizontally and set the top half to the side.
From eldaskitchen.com


BAKED MUFFULETTA DIP - BEST APPETIZERS
2022-01-08 Recipe Inspiration: The Muffuletta Sandwich. The Muffuletta is a sandwich that first originated among Italian immigrants in New Orleans, Louisiana and said to have first been created around 1906 by a Sicilian immigrant and owner of Central Grocery Co. The traditional muffuletta sandwich is made with muffuletta bread (Sicilian sesame bread), sliced open, and filled with …
From bestappetizers.com


THINGS WE CAN ALL AGREE ON: THIS MUFFULETTA IS SIMPLY AWESOME
2016-08-08 The mix of olives, capers, oil, and vinegar in this briny salad balances out the saltiness and richness of the cured meat. Olive salads …
From bonappetit.com


SICILIAN MUFFULETTA - SICILIAN FOOD CULTURE
2021-10-07 1. Done. In a bowl, place the water (always at room temperature, never cold or hot!), yeast and honey so that the yeast is allowed to rise. 2. Done. In another bowl sift the 2 flours and mix them together. Add the flours to the water and start kneading the dough by hand. 3.
From sicilianfoodculture.com


MUFFULETTA SANDWICH RECIPE - THE BLACK PEPPERCORN
Spoon the olive salad spread on top of the cheese and spread so that it is an even thickness. Place the top half of the bread on top. Take a baking sheet and place on top of the muffuletta. Press down for a couple minutes to compress the sandwich. Brush with melted butter, slice into wedges and serve.
From theblackpeppercorn.com


MUFFULETTA | WILLIAMS SONOMA
Directions: Lay the roll halves, cut sides up, on a work surface. Brush the cut sides with oil from the olive salad. On the bottom half of each roll, spread 2 Tbs. to 1/4 cup olive salad. Place the ham, salami, mortadella and cheese on top, dividing evenly. …
From williams-sonoma.ca


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


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


MUFFULETTA SANDWICH | KATHY'S VEGAN KITCHEN
2022-05-07 The Muffuletta Sandwich is a sandwich with very little bread. Since I remove the inside of the bread, this muffuletta is technically low in carbs. Instead of filling the sandwich with meats and cheeses, I layered cooked and raw vegetables. However, the purpose of the bread is to hold all the vegetable layers in place and create a crunchy ...
From kathysvegankitchen.com


THE BA MUFFULETTA RECIPE | BON APPéTIT
2016-07-19 Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto. Close sandwich and wrap tightly in plastic. Place between 2 baking sheets and weigh ...
From bonappetit.com


TAILGATE MUFFULETTA SANDWICH RECIPE BY SHANNON DARNALL
2021-02-07 For the sandwich: Step 1: Cut 1 round loaf of Italin bread in half horizontally. Remove some of the soft inside from both the top and the bottom, leaving a 3/4-inch-thick shell. Step 2: Brush the inside of the top and bottom shells with the olive salad marinade collecting at the bottom of the bowl. Stir the olive salad to blend; spoon half onto ...
From thedailymeal.com


MUFFALETTA | KING ARTHUR BAKING
Brush the cut side of each round with 3 tablespoons olive oil or garlic oil. Mix 2 tablespoons olive oil or garlic oil into the chopped olives and spread on the cut side of the bottom round. Layer on the ham, salami, provolone, and mortadella. Cover with the top round. Slice in 2" wide strips, then in 4" pieces to serve.
From kingarthurbaking.com


MUFFULETTA RECIPE - COOKIST
Leave to infuse for 15 minutes. Add the olives, pickled vegetables, shallot, and oregano to a food processor. Press the button a few times until the mixture is coarsely chopped. Put the olive salad into a bowl. Pour half the garlic oil over the salad. Add in the vinegar, salt, and pepper to taste.
From cookist.com


BEST MUFFULETTA: THE WHOLE WIDE WORLD'S BIGGEST …
2009-10-15 A quick and easy recipe for making the best Muffuletta: The Whole Wide World's Biggest Sandwich. ADVERTISEMENT. IN PARTNERSHIP WITH. quick and easy. Muffuletta: The Whole Wide World’s Biggest Sandwich. by Theresa Albert. October 15, 2009. 3.7 (3 ratings) Rate this recipe YIELDS. 4 servings. ADVERTISEMENT. Ingredients. Muffuletta: The Whole Wide …
From foodnetwork.ca


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