MUFFULETTA
A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich.
Provided by LYNNC51
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
- Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
- Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.
Nutrition Facts : Calories 1016 calories, Carbohydrate 71.7 g, Cholesterol 95.9 mg, Fat 63.2 g, Fiber 5.6 g, Protein 40.2 g, SaturatedFat 20.2 g, Sodium 3697.7 mg, Sugar 5.4 g
MUFFULETTA
Lunch at your desk... again? Look forward to a classic Italian sandwich. The muffuletta sandwich originated in New Orleans, Louisiana in 1906. The Italian-style sandwich was created at the Central Grocery, where they are still sold today. They usually use a round loaf but I like making mine with a baguette. My version has smoked provolone instead of regular and sun-dried tomato pesto instead of the olive salad and I opted for the mortadella instead of salami ham. Yield is 4 sandwiches.
Provided by Christine Cushing
Categories Italian,lunch,North American,rice and grain,vegetables
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a food processor, combine the pine nuts, sun-dried tomatoes, Parmesan, basil, and garlic and pulse until finely chopped.
- Add the 2 tablespoons of the oil and process until smooth.
- Season the pesto with salt and pepper.
- Set aside.
- Preheat grill.
- Brush the bell peppers, zucchini and eggplant with olive oil, season with salt and pepper and grill over a medium-high heat or broil for 12 to 15 minutes, turning, until lightly charred all over and very tender.
- Transfer the bell peppers to a bowl, cover with plastic wrap and let cool.
- Peel, core and seed the bell peppers and cut into quarters.
- Set aside.
- Slice open the baguette and discard the center, leaving a scant 1/2-inch of bread all around.
- Spread a thin layer of pesto on both sides of the baguette.
- Layer each ingredient in this order: half the eggplant, half the zucchini, half the roasted pepper, 4 slices mortadella folded in half, 4 slices provolone cut in half, the arugula.
- Top with the remaining ingredients in reverse order, this makes for a good looking sandwich!
- Press the other half baguette on top, press down the sandwich firmly and roll it in parchment paper.
- Tie with string at four equal intervals to make four equal-sized sandwich sections.
- Slice the sandwich between the strings to make four sandwiches.
MUFFULETTA (COOK'S ILLUSTRATED)
This is from The America's Test Kitchen Family Cookbook, the same folks as Cook's Illustrated. I trust them with any endeavor. I haven't tried this recipe yet. This is an uncooked sandwich, so I used the "cooking time" to enter the minimum amount of time you'd have to have to let everything marinade and meld as needed This recipe is different from others already posted because it uses oil-packed, sun-dried tomatoes in the olive salad. Sounds good to me!
Provided by Debbie R.
Categories Lunch/Snacks
Time 9h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the olive salad, mix everything together. Cover and refrigerate for 8 to 24 hours.
- To make the sandwich: Drain olive salad, saving the marinade. Cut the bread in half horizontally and remove most of the soft interior. Brush both inside pieces of the bread with the reserved marinade.
- Place half of the olive salad in the bottom half of the hollowed-out bread. Top it with the cold cuts. Put on the rest of the olive salad. Put top half of bread on top of it all.
- Wrap in plastic wrap. Put it between two dinner plates. (It might work best to turn the top plate upside down, depending on if the plates have any curvature to them or not.) Put 2 or 3 heavy cans on top of it to work as weights. (Mufuletta is pressed-down sandwich). Chill for at least 30 minutes or up to 6 hours.
- To serve, unwrap and cut into wedges.
MUFFULETTA
Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.
Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
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