HEARTY MUFFULETTA
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
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
Provided by Robert Irvine : Food Network
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the tapenade: Combine the olives, tomatoes, garlic, olive oil and vinegar in a food processor and pulse until the mixture is chopped but not pureed. Season with salt and pepper.
- For the sandwich: Spread some tapenade on both sides of the buns. Build each sandwich as follows: 2 ounces of mortadella, 2 ounces of salami, 1 ounce of chopped giardiniera, 2 ounces ham, 1 ounce of provolone, 1 lettuce leaf, 2 slices of tomato and top with the other half of the bun.
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.
MUFFULETTA
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 main-course servings
Number Of Ingredients 15
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.
REAL N'AWLINS MUFFULETTA
So OK, I buy mine in a jar and have never really made it from scratch but here's the recipe if you're ever adventurous. Found this in Gourmet Recipe Book. Needs to chill overnight. Posted for ZWT3
Provided by Julie Bs Hive
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 22
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. 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 of bread 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.
NEW ORLEANS MUFFULETTA SANDWICH
Note The dressing can include a mashed anchovy. The recipe is based off the Central Market recipe. Adopted 7/28 Make at your own risk until I work with it. It might be like the wonderful potatoes. Fantastic or .. not. If you make it please give feedback and tell me what you liked and what you did so I can use this to improve the recipe if needed.
Provided by drhousespcatcher
Categories Lunch/Snacks
Time 12h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- OLIVE SALAD:.
- If using Italian bread use the one with the sesame seeds on top. If you use French bread it is a Liuzza's-style "Frenchuletta" make sure the bread is crisp crusted.
- Olive Salad:.
- Combine all ingredients and mix well.
- Place in tightly covered container in refrigerator and marinate for at least 12 hours before using.
- SANDWICH:.
- Split your loaf lenghtwise then spread with olive salad.
- Place meats and cheeses evenly on bottom half Close. Cut into quarters.
- NOTE: Feel free to play with the amounts. Each person as a different taste.
Nutrition Facts : Calories 735.3, Fat 65.1, SaturatedFat 19.8, Cholesterol 101.6, Sodium 2367.4, Carbohydrate 7.8, Fiber 2.1, Sugar 1.6, Protein 31.4
MUFFULETTA SANDWICH
Make and share this Muffuletta Sandwich recipe from Food.com.
Provided by PanNan
Categories Breads
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If using home made olive salad, make it by mixing all ingredients together.
- Cover and refrigerate at least 8 hours before assembling sandwich.
- Cut bread in half horizontally.
- Remove about 1/2 inch of soft white bread from top layer of each half to make room for the filling, starting about 1/2 from sides.
- Drain olive salad, reserving liquid.
- Brush some of the liquid over cut sides of bread and toast under broiler until just lightly browned.
- Brush a little more liquid on toasted sides and layer salami, 1/2 of the olive salad, the cheese, ham and remaining olive salad on bottom half of bread.
- Cover with top half of bread and secure with a couple of tooth picks.
- Place back in oven for a few minutes to heat all ingredients.
- The cheese should just be warm and starting to get soft, but not runny.
- Cut into 4 quarters and serve with plenty of napkins.
Nutrition Facts : Calories 834.1, Fat 55.1, SaturatedFat 17.9, Cholesterol 104.4, Sodium 2620.1, Carbohydrate 49.1, Fiber 3.2, Sugar 8.3, Protein 35.6
MUFFULETTA
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
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
MUFFULETTA SANDWICH
I served this at a company luncheon that I hosted and it was a BIG hit with everyone who loves olives and a couple of people who don't. Mortadella is an Italian bologna, any garlic bologna would work.
Provided by Mysterygirl
Categories Lunch/Snacks
Time 5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Take 1 loaf fresh Italian bread (one big round for a traditional muffuletta) slice in half, dig out some of the bread.
- Make the olive salad by combining olives, garlic, peppers and vinegar.
- Drizzle some of the olive oil and juice from the salad on each side of the open loaf- use plenty.
- On the bottom, place meats,cheeses, tomatoes, lettuce and olive salad.
- Top with other piece of bread and cut into wedges.
Nutrition Facts : Calories 626.7, Fat 60.5, SaturatedFat 16.7, Cholesterol 58.2, Sodium 1131.3, Carbohydrate 4.8, Fiber 1.1, Sugar 1.1, Protein 17.5
TURKEY MUFFULETTA
Make and share this Turkey Muffuletta recipe from Food.com.
Provided by out of here
Categories < 30 Mins
Time 20m
Yield 12 slices
Number Of Ingredients 8
Steps:
- Cut ends off bread; slice in half lengthwise and hollow out both halves, leaving a 1/2 to 1 inch shell.
- Sprinkle 1/4 cup of dressing on both halves, then place turkey on bottom half, top with provolone cheese, then olives, pepper rings, tomatoes and then sprinkle Romano cheese last.
- Put the second half of bread on the top and wrap in plastic wrap and refrigerate to meld the flavors.
- Cut into slices and serve.
Nutrition Facts : Calories 216.9, Fat 8.2, SaturatedFat 3.9, Cholesterol 32.6, Sodium 415.5, Carbohydrate 21.1, Fiber 1.6, Sugar 0.8, Protein 14.1
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