Central Grocery Olive Salad Food

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ALMOST CENTRAL GROCERY MUFFULETTA



Almost Central Grocery Muffuletta image

Growing up in New Orleans, this sandwich was a staple. Must be consumed with a cold Barq's root beer. This recipe was printed in the Times Picayune.

Provided by Penny Stettinius

Categories     Lunch/Snacks

Time 1h20m

Yield 1 sandwich, 2 serving(s)

Number Of Ingredients 13

1 1/2 cups pimento stuffed olives, chopped
1 cup ripe olives, chopped
2 tablespoons capers, drained
3 anchovies, drained and chopped
1/2 cup olive oil
1 1/2 tablespoons fresh lemon juice
1/2 cup fresh parsley, chopped
2 garlic cloves, minced
1 teaspoon oregano leaves
1 round loaf Italian bread (8 to 10 inches round)
1/2 lb mortadella, thinly sliced
1/2 lb provolone cheese, thinly sliced
1/2 lb genoa salami, thinly sliced

Steps:

  • Combine the olives, capers, anchovies, olive oil, lemon juice, parsley, garlic, and oregano in a bowl.
  • Cover and chill for 2 to 4 hours.
  • To assemble the sandwich, split the loaf of bread in half horizontally.
  • Take some of the soft insides out of each side.
  • Brush the inside of the top and bottom shells with excess marinade from the bottom of the olive salad bowl.
  • Stir the relish to blend and then spoon half onto the bottom round of bread.
  • Arrange the mortadella slices over the olive salad.
  • Then layer the provolone and salami.
  • Mound the remaining olive salad over that and cover with the top shell.
  • Wrap the sandwich tightly with plastic wrap and chill for at least 1 hour.
  • Cut the sandwich into wedges to serve.

Nutrition Facts : Calories 2391.6, Fat 166.9, SaturatedFat 54.4, Cholesterol 262.9, Sodium 6877.7, Carbohydrate 128.8, Fiber 9.5, Sugar 3.2, Protein 94.4

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.

CENTRAL GROCERY'S MUFFULETTA



Central Grocery's Muffuletta image

Make and share this Central Grocery's Muffuletta recipe from Food.com.

Provided by Alan in SW Florida

Categories     Lunch/Snacks

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

4 medium celery ribs, finely chopped (about 1 1/4 cups)
1 cup drained giardiniera, finely chopped (Italian mixed, pickled vegetables)
1 cup loosely packed fresh parsley, chopped
3/4 cup pitted green olives, finely chopped
1/4 cup extra virgin olive oil
1/4 teaspoon fresh coarse ground black pepper
1 garlic clove, minced
1 loaf round soft French bread (10-inch diameter, about 1 pound) or 1 Italian bread, cut horizontally in half (10-inch diameter, about 1 pound)
6 ounces thinly sliced smoked ham
6 ounces thinly sliced provolone cheese
6 ounces thinly sliced genoa salami

Steps:

  • In a medium bowl, combine celery, giardiniera, parsley, olives, olive oil, black pepper, and garlic. Set aside.
  • Remove a 1" layer of soft center of bread from both halves to make room for the filling. On bottom half of bread, spread half of the olive mixture; top with the ham, cheese, salami, and remaining olive mixture. Replace top half of bread; press halves together.
  • Wrap sandwich tightly in plastic wrap, then in foil, and refrigerate for at least 2 hours or up to 24 hours.
  • Cut into 8 wedges and serve.

Nutrition Facts : Calories 840.1, Fat 27.5, SaturatedFat 9.2, Cholesterol 51, Sodium 2144, Carbohydrate 111.1, Fiber 5.6, Sugar 5.6, Protein 37.9

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