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
MUFFALETTA OLIVE SPREAD
Spiced, chopped olives in oil makes a great secret ingredient in muffaletta sandwiches or a tapenade-style topping for crackers or bruschetta.
Time 5m
Yield 1.5 cups
Number Of Ingredients 10
Steps:
- Place the olives, celery, capers, bell pepper, and garlic in a food processor. Coarsely chop. With the processor running, slowly add olive oil until the mixture starts to become a spreadable consistency. Transfer the mixture to a bowl and stir in the oregano, basil, and crushed red pepper. Cover the bowl and refrigerate for up to 1 week. Use on a traditional muffaletta sandwich or serve on crackers, pita bread, tortillas, etc.
Nutrition Facts :
REAL N'AWLINS MUFFULETTA
These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.
Provided by jenn
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time P1DT40m
Yield 8
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 (or other nonreactive container). 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' 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.
Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g
MUFFULETTA WELLINGTONS
This recipe is inspired by the muffuletta, a sandwich originating in New Orleans made with deli meat and olive salad. These are snack-sized sandwiches with all the goodness of a muffuletta baked inside pizza dough. You can substitute the meats for your favorites, like turkey or roast beef. -Chelsea Madren, Fullerton, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Grease a 12-in. cast-iron or other ovenproof skillet with 1 tablespoon butter. Sprinkle with cornmeal; set aside., Unroll pizza dough; cut into 6 portions. On a floured surface, roll each portion into a 6-in. square. Place 1 tablespoon olive bruschetta in center of each square; top with salami, ham, mozzarella cheese and provolone cheese. Bring 4 corners of dough together above filling; pinch edges to seal., Place in prepared skillet, seam side down. Brush with remaining 2 tablespoons butter; sprinkle with sesame seeds. Bake until golden brown, 20-25 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 562 calories, Fat 33g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 1815mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 1g fiber), Protein 32g protein.
NEW ORLEANS-STYLE MUFFULETTA BRUSCHETTA APPETIZER
Modified this recipe to include the deli meats we enjoy. Feel free to make this your own. This recipe makes a great finger food for parties or an appetizer before a meal. You may toast the bread if desired.
Provided by Daily Inspiration S
Categories Meat Appetizers
Time 30m
Number Of Ingredients 14
Steps:
- 1. Combine black olives through black pepper in a food processor and pulse 8-10 times until coarse - not smooth.
- 2. Slice the bread into 1/4 inch slices and arrange on a sheet pan. Spread 1 teaspoon of olive mixture on bread.
- 3. If your bread is narrow, you might need to slice your cheese and meats in half. Next add cheese on top of olive mixture followed by a slice of salami, then ham, then sopressata. Add one more slice of provolone on top of meats. For larger gatherings,slice each piece of bread in half to make them easier to eat. Garnish each piece of bruschetta with an olive run through a toothpick.
- 4. Arrange bruschetta on a platter and garnish with extra parsley and toothpick studded mini mozzarella balls.
MUFFULETTA SPREAD
Categories Condiment/Spread Food Processor Garlic Herb Olive Onion Appetizer Vegetarian Spring Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 12
Steps:
- Combine first 10 ingredients in processor and chop coarsely. With processor running, gradually add oil. Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Serve with bread.
MUFFULETTA BRUSCHETTA
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 40 bruschetta
Number Of Ingredients 15
Steps:
- For the olive spread: Combine the Kalamata and Manzanilla olives, red pepper, olive oil, vinegar, parsley and oregano in a food processor. Pulse 8 to 10 times, until evenly incorporated but still chunky (nothing larger than pea-size). If not using immediately, transfer the spread to an airtight container and refrigerate for up to 4 days. (Makes 2 cups.)
- For the bruschetta: Lay the baguette slices on two baking sheets. Top each slice with 1 teaspoon of the olive spread. Then layer the slices with a piece of mozzarella, followed a piece each of provolone, mortadella, capicola and salami. (At this point, the bruschetta can be stored in the refrigerator for up to 4 hours; remove from the fridge 30 minutes prior to serving.) Finish the bruschetta with a small dollop of olive spread, and garnish with a basil leaf. Serve immediately.
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