Lindas Muffuletta Sandwich New Orleans Style Food

MUFFULETTA

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.

LINDA'S MUFFULETTA SANDWICH NEW ORLEANS STYLE

Steps:

• Preheat oven to 350°F.
• Cut bread in half horizontally, to form a sandwich bun.
• Layer the ham on the bottom slice of bread.
• Add the mortadella, then the salami.
• Spread the olive salad over the meats evenly.
• Top with the slices of provolone cheese, and place the sandwich top on.
• Press down slightly to compress the sandwich.
• Wrap the sandwich in foil, and bake for 20 minutes, or until the cheese begins to melt into the olive salad.
• Slice sandwich into 4 quarters.
• Use toothpicks to secure the layers. Remove.
• before eating.

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.

NEW ORLEANS STYLE OIL MIX FOR MUFFULETTA SANDWICH

Steps:

• To prepare olive mix, combine all ingredients in a large mixing bowl.
• Stir well. Spoon into a 1-quart jar with lid. Refrigerate about 1 week
• before serving. Will keep almost indefinitely in the refrigerator.

NEW ORLEANS MUFFULETTA SANDWICH

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.

NEW ORLEANS-STYLE MUFFULETTA SANDWICHES

Steps:

• Combine olives, giardiniera with liquid, and parsley.
• Hollow out both bread halves, leaving 1/2-inch-thick shells. Discard removed bread or reserve for another use. (See tip.)
• Spread bottom half of bread loaf with half the olive mixture; top with layers of salami, cheese and remaining olive mixture. Cover with top of bread, pressing top of bread into filling to secure. Wrap tightly.
• Refrigerate 1 hour or until chilled.