Ultimate Muffuletta Recipes

NEW ORLEANS MUFFULETTA RECIPE

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.

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.

MUFFULETTA

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.

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.

THE ULTIMATE NOLA MUFFULETTA RECIPE - (4.5/5)

Steps:

• Combine the first seven ingredients in a food processor. Pulse until roughly chopped. Spoon the chopped mixture into a larger bowl and add the roasted peppers, oregano, vinegar, olive oil and soy sauce. Toss to combine and set aside. Combine mayonnaise, raspberries, peppadew peppers, and 8 good shakes of your favorite hot sauce into a small food processor until there are no large bits. Adjust spice to taste. A classic muffuletta uses a round, 9-10 inch ciabatta. You can use individual rolls, too. The bread should be able to absorb the juices and support the meats. Split the bread in half and spread a generous amount of the olive salad on the bottom half of the bread. Place the meats and cheese evenly over the olive salad. Spread a generous amount of the sauce on the top half of the bread, and place over the final meat layer. You have yourself a muffuletta!

MUFFULETTA SANDWICH

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

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.

THE BA MUFFULETTA

Steps:

• Make the olive salad:
• Combine Calabrian chiles, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano in a medium bowl; season with salt and pepper.
• To assemble:
• Split bread in half along the equator line. Divide olive salad, including any liquid, between halves. 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 down with a heavy pot or two to flatten slightly. Let sit at room temperature, turning over halfway, 1-3 hours before cutting into wedges to serve.
• Do Ahead
• Olive salad can be made 1 day ahead. Cover and chill.

NOT YO MAMA'S MUFFULETTA

Steps:

• Place the vinegar and shallots in a mixing bowl. Gradually stream in the oil while whisking. Add in the oregano and black pepper, and mix. Add the okra, olives, red peppers, capers and parsley. Mix and set aside.
• Split the bread lengthwise. Spread 1/2 cup of the olive mixture on the bottom slice of bread. Arrange the provolone over the olive mixture, then layer the mortadella, salami, red onions and sliced eggs.
• Finish with another 1/2 cup of the olive mixture. Place the top half of the bread on the sandwich. Wrap the sandwich in plastic wrap, then weigh it down to press flat, and refrigerate for 1 hour.
• Unwrap the sandwich and slice into quarters to serve.

MUFFULETTA SANDWICH

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.

MUFFULETTA (COOK'S ILLUSTRATED)

Steps:

• For the olive salad, mix everything together. Cover and refrigerate for 8 to 24 hours.
• To make the sandwich: Drain olive salad, saving the marinade. Cut the bread in half horizontally and remove most of the soft interior. Brush both inside pieces of the bread with the reserved marinade.
• Place half of the olive salad in the bottom half of the hollowed-out bread. Top it with the cold cuts. Put on the rest of the olive salad. Put top half of bread on top of it all.
• Wrap in plastic wrap. Put it between two dinner plates. (It might work best to turn the top plate upside down, depending on if the plates have any curvature to them or not.) Put 2 or 3 heavy cans on top of it to work as weights. (Mufuletta is pressed-down sandwich). Chill for at least 30 minutes or up to 6 hours.
• To serve, unwrap and cut into wedges.

ITALIAN MUFFULETTA

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.

ULTIMATE MUFFULETTA

Steps:

• Halve bread horizontally and remove most of the bread inside the crust. Spread sun-dried tomato pesto over the inside of the bottom and the basil pesto over the inside of the top. Layer mixed greens, salami with prosciutto, half the provolone cheese, black olive tapenade, mortadella, half the fontina cheese, tomato slices, ham, remaining provolone cheese, green olive tapenade, salami and remaining fontina cheese over the bottom. Place the top over the layers. Wrap tightly with plastic wrap. Chill for up to 8 hours. Cut into 8 wedges.