Chicken Muffuletta Food

KETO MUFFULETTA CHICKEN

Steps:

• In a large skillet over medium-high heat, pan-sear the chicken breasts in the butter until they are golden brown and slightly crispy, about 8 minutes each side.
• Preheat the oven to 350°F
• Place the chicken breasts on a rimmed baking sheet. Layer each breast with the salami, provolone, mortadella, mozzarella and capocollo. Bake on the middle rack for 10 minutes.
• Remove the chicken breasts from the oven and top with a heaping portion of Olive Salad.
• In a food processor, combine the giardiniera, green olives, Kalamata olives, pepperoncini, red wine vinegar, roasted red peppers, olive oil and garlic. Pulse until all the ingredients are roughly chopped.
• Pulse in the oregano, basil and black pepper until incorporated.
• Stir in the capers. Cover and refrigerate for at least 1 hour before serving.

CHICKEN MUFFULETTA

Steps:

• In small bowl, stir together olive salad ingredients.
• Cut loaf of bread horizontally in half. Scoop out soft center from top and bottom of loaf, making room for the filling and leaving a 3/4-inch shell. Using tablespoon, scoop out or drain off 2 tablespoons liquid oil and vinegar dressing from olive salad, and drizzle over inside of bottom half of bread. Spread remaining olive salad mixture inside top half of bread.
• Layer cheese, chicken and salami in bottom half. Cover with top of loaf; wrap well with plastic wrap. Place loaf on plate; cover with another plate and then a heavy weight, such as a large can. Refrigerate 1 to 6 hours.
• To serve, cut sandwich into 6 wedges.

MUFFULETTAS

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.

MUFFALETTA

Steps:

• Whisk together the mayonnaise, vinegar, mustard and honey in a large bowl. Add the onion, olives, peppers, parsley and oregano; toss, and season, to taste, with salt and pepper.
• Slice the bread in half and pull some of interior from the top half. Spread some of the olive salad on each half. You will probably have some salad left; it holds well in the refrigerator.
• Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half, press gently, slice, and serve.

CHICKEN MUFFULETTA WITH SPICY OLIVE RELISH MAYONNAISE

Steps:

• For Spicy Olive Relish Mayonnaise:.
• Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
• For Muffuletta.
• Heat the grill to high or the grill pan over high heat.
• Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into ¼-inch thick slices on the bias.
• Slice bread in half horizontally and remove some of the bread from the bottom half leaving the rim intact. Spread some of the spicy olive relish mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
• Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.
• Cut in half vertically and cut into wedges for easy handling and eating.

CHICKEN MUFFULETTA SALAD

Steps:

• Whisk first 3 ingredients in medium bowl to blend. Mix in all remaining ingredients. Season salad with salt and pepper. Mound salad on plates.