MUFFULETTAS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
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
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
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
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
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
MUFFULETTA
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
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
MUFFULETTA SANDWICH
Provided by Food Network
Time 12h40m
Yield 6 servings
Number Of Ingredients 20
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 SANDWICHES
Chomp down on this classic New Orleans handheld stacked with savory cold cuts, garlicky olive-caper salad, and a double layer of cheese.
Provided by Fanny Slater
Categories Meat
Time 3h25m
Number Of Ingredients 18
Steps:
- In a food processor, combine the green olives, kalamata olives, giardiniera, garlic, capers, parsley, oregano, black pepper, crushed red pepper flakes, red wine vinegar, and oil, as well as the pepperoncini if using, and pulse until coarsely chopped. Transfer the olive salad to a container and refrigerate for at least 2 hours, or preferably overnight.
- Slice the bread in half lengthwise, and remove some of the soft interior if you like, to make more room for the fillings.
- Spread half of the olive salad (with its liquid) on the bottom layer and top with the salami, capocollo, mortadella, mozzarella, and provolone. Top with the remaining olive salad and top half of the bread.
- Wrap the entire loaf tightly in plastic wrap. Place a cast-iron pan on top of the wrapped sandwich to press it and help the ingredients to meld together. Set aside to rest at room temperature for 1 hour.
- Cut into even triangular portions and serve.
Nutrition Facts : ServingSize 1 small wedge, Calories 576 calories, Sugar 5.1 g, Sodium 1601.1 mg, Fat 38.7 g, SaturatedFat 13 g, TransFat 0 g, Carbohydrate 32.1 g, Fiber 1.9 g, Protein 26.2 g, Cholesterol 79.3 mg
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MUFFULETTA RECIPE | FOOD & WINE
From foodandwine.com
Servings 8Total Time 2 hrs 20 minsCategory Cold Cuts + Meat Sandwiches
- Make the olive relish: Combine giardiniera, olives, bell peppers, parsley, capers, and garlic in a food processor. Pulse until finely chopped. Place mixture in a bowl; stir in oil and vinegar. Let stand 1 hour; cover and chill up to 2 days.
- Make the muffuletta: Cut bread in half horizontally. Spread half of olive relish over bottom half of bread; top with half of cheese, all of the meats, and remaining cheese. Spread remaining olive relish on top half of bread, and top sandwich. Wrap entire sandwich tightly in plastic wrap. Refrigerate 1 to 2 hours. Cut into 8 wedges.
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Servings 1Estimated Reading Time 2 minsCategory Lunch, Main Dish
MUFFALETTA SANDWICH - JULIA'S ALBUM
From juliasalbum.com
5/5 (2)Total Time 30 minsCategory Main CourseCalories 1001 per serving
- To make olive salad, combine olives, green and red peppers, pickled vegetables, capers, pepperoncini, and olive oil in a food processor. Process until finely chopped but still coarse and crunchy, just like you see on my photos.
- Slice the loaf of bread in half length-wise (optionally, you can remove a little bit of the insides of the bread to make room for the olive mix). Or, if you’re using sandwich buns, slice each bun in half.
- Spread about 1/3 cup of the olive mix on the bottom and top pieces of bread, spreading the mixture to saturate the bread with oil. Layer the bottom bread with the slices of salami, ham, cheese, and remaining olive mix to taste. Top with the top piece of bread.
- Cut this stuffed loaf of bread into 4 or 6 sandwiches (depending on your appetite). Serve immediately, or, alternatively, wrap each sandwich tightly in paper or plastic wrap and let sandwiches sit for about 30 minutes to let the oil soak into the bread. Unwrap and serve!
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5/5 (4)Category SnacksCuisine SouthernCalories 936 per serving
- In a medium bowl, add black and greens olives, pimento, capers, garlic, oregano, basil and parsley. Add olive oil, red wine vinegar and salt and pepper, thoroughly mix. Store in the refrigerator in a glass container for up to two weeks.
- Cut the top of bread, horizontally. Then remove interior of bread leaving about 1-inch border. Brush bread generously with oil from the salad,
EASY MUFFALETTA SANDWICHES - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
Cuisine TraditionalTotal Time 15 minsCategory Main CourseCalories 1046 per serving
- Place all ingredients into a food processor. Process until mixture becomes spreadable, scrape down the sides as needed.
- Slice bread in half, scoop out excess bread until there is 1/2 inch to 1 inch of the bread left. Generously spread the olive salad onto both sides of the bread. Layer the meats and cheese. Top with the top half of the bread. Tightly wrap the sandwich in plastic wrap. This will take a few times wrapping it with the plastic wrap around the entire sandwich.
CLASSIC MUFFALETTA SANDWICH RECIPE FROM NEW ORLEANS ...
From housewifehowtos.com
Cuisine AmericanTotal Time 5 hrsCategory LunchCalories 381 per serving
- In the bowl of a food processor, pulse the garlic cloves until finely minced. Add the parsley and roasted red pepper and pulse five more times.
- Slice the bread loaf in half horizontally. Using your fingers or a spoon, hollow out the soft parts of the bread leaving a 1/2 inch shell. Be careful that you don't make holes in the crust.
MUFFALETTA SANDWICH RECIPE - BBC FOOD
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HAM AND CHEESE MUFFALETTA - TODAY'S PARENT
From todaysparent.com
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Estimated Reading Time 2 mins
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5/5 (1)Estimated Reading Time 3 minsServings 1
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From chilipeppermadness.com
4.7/5 (7)Calories 580 per servingCategory Appetizer, Main Course
- Mix together the olives, giardiniera, roasted red peppers, shallot, garlic, olive oil, vinegar, basil and oregano in large bowl.
- Slice the loaf of bread in half lengthwise and scoop out part of the interior to make room for the olive-pepper salad. Save the scooped out bread for another use if you’d like.
QUICK & EASY MUFFULETTA SANDWICH - KIERSTEN HICKMAN
From kierstenhickman.com
Cuisine ItalianEstimated Reading Time 4 minsCategory LunchTotal Time 10 mins
- 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.
MUFFALETTA SANDWICH - GOOD LIVING GUIDE
From goodlivingguide.com
5/5 (1)Category Main CourseCuisine AmericanEstimated Reading Time 3 mins
- Open bread on a large surface like a cutting board. 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.
- On the opposite (top) half of the sandwich, place the salami over the olive salad. Using the salami to help hold the olive salad in place, invert the top and place on the bottom.
CLASSIC MUFFULETTA SANDWICH RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Cuisine ItalianTotal Time 4 hrs 15 minsCategory SandwichCalories 508 per serving
- In the bowl of a food processor, combine the olives and giardiniera. Pulse until pieces are approximately 1/4 inch in size.
- Transfer the olive mixture to a bowl. Stir in the red wine vinegar and olive oil. Set aside. (Olive salad can be made up to 24 hours in advance.)
- Layer the soppressata on the bottom half of the roll followed by the capicola, then salami, the mortadella and provolone. Arrange the arugula and the peppers on top of the provolone. Place the top of the roll on the sandwich and wrap tightly with plastic wrap.
EMERIL'S MUFFULETTA RECIPE - EMERIL LAGASSE | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 8
- In a medium bowl, stir the pimento-stuffed olives with the giardiniera, capers and their respective liquids. Add the Calamata olives, garlic, shallot, oregano, parsley, thyme and crushed red pepper. Stir in the olive oil and let the mixture stand for 1 hour.
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MUFFULETTA: MAKE A CLASSIC ITALIAN SANDWICH FROM NEW …
From stripedspatula.com
5/5 (2)Total Time 2 hrs 15 minsCategory Main CourseCalories 938 per serving
- Add Giardiniera, olives, shallot, garlic, and parsley to the bowl of a food processor. Pulse 5-6 times, until evenly chopped with no large pieces remaining. Transfer to a bowl and stir in oregano, vinegar, olive oil, and capers until combined. Cover and let stand at least an hour, or refrigerate overnight. (Bring salad back to room temperature before assembling sandwiches if refrigerating.)
- Slice bread round in half. If it's thick, hollow out some of the interior to make room for the fillings. Spread each bread half with about 1/3 to 1/2 cup of olive salad (amount will depend on the size of your round, you might have leftover salad). Layer with sliced meats and cheeses, place halves together, and wrap with plastic wrap. Weight sandwich with a grill press or a cast iron skillet and refrigerate for an hour. Unwrap, cut muffuletta into wedges, and serve.
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- Chop olives, giardinera, and pepperoncini, mix together in a large bowl. Add parsley, oregano, and garlic, stir well. Add black pepper to taste. Stir in olive oil, pack mixture into glass jars, refrigerate.
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