MUFFULETTA
Provided by Food Network
Time 20m
Yield 1 serving
Number Of Ingredients 19
Steps:
- Spread muffuletta mixture on both sides of roll. Add meats and cheese and serve.
- Coarsely chop the olives, giardiniera, pepperoncini, artichokes, mushrooms, bell peppers and garlic together, then mix together with the olive oil, canola oil, Sicilian spice, oregano, parsley and pepper in a bowl. Keep refrigerated for up to 3 months.
MUFFALETTA WITH OLIVE TAPENADE
Provided by Damaris Phillips
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
- Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.
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.
MUFFALETTA
Provided by Bobby Flay
Time 25m
Yield 8 servings
Number Of Ingredients 14
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.
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.
TRADITIONAL MUFFALETTA BREAD
This is a wonderful recipe from www.nolacuisine.com/2005/08/21/muffuletta-bread-recipe/ . The right bread makes this special sandwich perfect. I plan to use my trusty 16 yo Panasonic ABM to make the dough. Will raise then shape by hand for second rise & bake as directed in the oven.
Provided by Busters friend
Categories Yeast Breads
Time 3h35m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy.
- Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces.
- When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. Scrape the sides down between additions. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary. Alternatively, you can let the machine do the work.
- Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.
- Punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10″.) Place the dough on a lightly oiled baking sheet. Sprinkle the top with sesame seeds, about 2-3 Tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour.
- When the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree F oven for 10 minutes. Turn the heat down to 375 degrees F for an additional 25 minutes or until it's golden brown and sounds hollow when tapped.
Nutrition Facts : Calories 2113.2, Fat 75.4, SaturatedFat 17.9, Cholesterol 210.3, Sodium 3577.9, Carbohydrate 304.1, Fiber 13.3, Sugar 13.8, Protein 49.9
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
MUFFALETTA
This is a sandwich made popular in Louisiana by Italian immigrants. I can't help but think this was a way to use up leftovers from Sunday luncheon or perhaps a funeral or something like that.
Provided by threeovens
Categories Lunch/Snacks
Time P1D
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Combine the olive salad ingredients and refrigerate 24 hours in advance to allow the flavors to meld and mellow.
- To make the sandwich, cut the bread in half, layer on half the meats and cheeses; spoon half the olive salad on top.
- Layer the remainder of the meats and cheeses and top with the remainder of the olive salad.
- Slice into wedges and serve.
Nutrition Facts : Calories 650.8, Fat 31.1, SaturatedFat 11.3, Cholesterol 68.8, Sodium 2615.8, Carbohydrate 65.2, Fiber 9.5, Sugar 7.3, Protein 28.7
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
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.
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.
NEW ORLEANS MUFFALETTA
I lived in New Orleans for 4 months during Hurricane Katrina/Rita recovery, working with the Red Cross. This was one of my favorite meals and I have finally decided to do some research to see how it's made. This is a combination of different recipes I have found. Feel free to improvise according to your own tastes and what you have on hand. Basically, it's an olive salad with cold cuts (works well with any combination of Italian cold cuts)on a big round loaf of Italian bread, cut into wedges. You can also use fresh garlic and onion, if desired.
Provided by manushag
Categories Lunch/Snacks
Time 30m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 18
Steps:
- Chop all vegetables and add all salad ingredients.
- Marinate overnite.
- Cut bread in half and remove some of the middle to make room for salad.
- Spread both halves of bread with olive salad, pressing down.
- Top one side with cheese and meats.
- Carefully close bread and wrap with aluminum foil.
- Bake in oven @ 350 for about 10-15 minutes or until cheese is melted.
- Add lettuce, if desired and cut into wedges.
Nutrition Facts : Calories 310.7, Fat 14.2, SaturatedFat 4.4, Cholesterol 19.4, Sodium 643.5, Carbohydrate 35.1, Fiber 5.8, Sugar 1.2, Protein 11.4
COCHON BUTCHER'S MUFFALETTA
Provided by Food Network
Time 5m
Yield 1 muffaletta
Number Of Ingredients 6
Steps:
- Spread each half of bread with the giardiniera. Arrange the capicola, mortadella, and provolone on the bottom bread half; top with remaining bread. To serve sandwich warm, preheat the oven to 350 degrees F. Bake the sandwich until warmed through, about 5 minutes. Serve the sandwich warm or at room temperature.
MUFFULETTA BREAD
Great bread to make Recipe #269936 topped with Recipe #269638. You just gotta try one of these New Orleans Po Boys! You'll be glad you did! Preparation time includes rising time for dough.
Provided by Lindas Busy Kitchen
Categories Yeast Breads
Time 3h25m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- In a 2 cup glass measuring cup, combine water and sugar.
- Stir in yeast. Let stand until foamy, 5-10 minutes.
- In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening.
- Add yeast mixture.
- Process until dough forms a ball, about 5 seconds. Stop machine, and check consistency of dough. It should be smooth and satiny.
- If dough is too dry, add more warm water, 1 tablespoon at a time, processing just until blended.
- If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until blended. Process 20 seconds to knead.
- Lightly oil a large bowl, swirling to coat bottom and sides.
- Place dough in the oiled bowl, and turn dough to coat all sides.
- Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk,.
- about 1 1/2 hours.
- Lightly grease a baking sheet.
- When dough has doubled in bulk, punch down dough, and turn out onto a lightly floured surface.
- Form dough into a round loaf about 10" in diameter, and place on a greased baking sheet.
- Sprinkle top of loaf with sesame seeds.
- Press seeds gently into surface of loaf.
- Cover very loosely with plastic wrap, and let rise until almost doubled in bulk, 1 hour.
- Place rack in center of oven.
- Preheat oven to 425.
- Remove plastic wrap.
- Bake loaf in center of preheated oven, for 10 minutes.
- Reduce heat to 375, and bake 25 minutes.
- The loaf is done when it sounds hollow when tapped on bottom.
- Cool completely on a rack before slicing.
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