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
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 GRILLED CHEESE
This is my attempt to capture the essence of one of America's greatest sandwiches: the muffuletta from Central Grocery on Decatur Street in New Orleans. I mimic the oily richness of the bread with homemade focaccia, the brine of the olive salad with olives freshened with citrus zest, and the brightness of the giardiniera with pickled carrots. The richly spiced tasso ham speaks not only to the smokiness of the cured meats in the original but also reminds me of the Creole culture common in that part of the country. (If you cannot find tasso, other pork cured meats such as mortadella or salami can be substituted.) Finally, the melted mozzarella and provolone may be an improvement on an already perfect sandwich.
Provided by Eric Greenspan
Categories main-dish
Time 2h40m
Yield 4 sandwiches
Number Of Ingredients 23
Steps:
- To make the focaccia, in a bowl, stir together the flour, salt, sugar, yeast, and rosemary. Add the water and canola oil and, using a wooden spoon, stir until the dough comes together in a rough, shaggy ball. Lightly flour a work surface and turn the dough out onto it. Knead for about 15 minutes, until smooth and elastic, then shape it into a ball.
- Oil a large bowl with canola oil, transfer the dough to the bowl, turn the dough to coat evenly with the oil, cover the bowl with a damp kitchen towel, and let the dough rise in a warm spot for 20 minutes. Meanwhile, preheat the oven to 450 degrees F. Oil a 9 1/2- by 13-inch sheet pan with 1 tablespoon of the olive oil.
- Punch down the dough and transfer it to the prepared pan. Using your fingers, press the dough evenly over the bottom of the pan. Let rise in a warm spot for an additional 20 minutes. Brush the top with the remaining 1 tablespoon olive oil.
- Bake for about 15 minutes, until golden brown. Let cool completely in the pan on a wire rack, then cut into 4 even squares.
- To make the carrots, put the carrots in a heatproof bowl. In a small saucepan, combine the vinegar, salt, and sugar and bring to a boil over high heat, stirring to dissolve the salt and sugar. Pour over the carrots and let cool.
- To make the olives, in a small bowl, combine all of the ingredients and mix well.
- Split each focaccia square in half horizontally. Line up the 4 bottom halves, cut sides down, on a work surface. Top each half with 3 provolone slices, followed by one-fourth each of the olives, carrots, basil, tasso, and mozzarella. Close the sandwiches with the top halves of the focaccia squares, cut sides up.
- Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low and add 1 sandwich. Press down on the top of the sandwich with a spatula to flatten it so it cooks evenly, then cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
- Cut the sandwiches in half, plate, and serve.
MUFFULETTA
Here is The Times's take on a classic New Orleans sandwich, built between slices of light, airy sesame bread, and layered thick with olive salad and cold cuts. It is among the best picnic sandwiches on the planet.
Provided by The New York Times
Categories easy, lunch, quick, main course
Time 30m
Yield Serves 6 to 8
Number Of Ingredients 18
Steps:
- Make the olive salad by combining all ingredients in a large bowl. Set aside to marinate.
- Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.
- Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and let sit at least 10 minutes. To serve, slice into 6 or 8 wedges. It will keep for several hours in the refrigerator wrapped in plastic.
Nutrition Facts : @context http, Calories 567, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 33 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 1535 milligrams, Sugar 19 grams, TransFat 0 grams
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.
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.
MONSTER MUFFALETTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 10m
Yield 8 sandwiches
Number Of Ingredients 15
Steps:
- Cut the loaves in half horizontally. Drizzle some of the olive salad liquid on the bottom halves. Dividing everything by two, layer the cheese, mortadella, genoa, capicola and then the Olive Salad on top. Cover with the top halves, and then cut into pie-shaped wedges and serve to the masses.
- Add the black olives, green olives, olive oil, roasted red peppers, capers, vinegar, crushed red pepper and sugar to a food processor and pulse until uniform but still coarse, about 10 times. Taste and adjust seasoning if necessary.
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
MINI MUFFULETTA
People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.-Gareth Craner, Minden, Nevada
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use)., Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. , Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.
Nutrition Facts : Calories 119 calories, Fat 8g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 537mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
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
More about "muffuletta cheesecake food"
RECIPE: MUFFULETTA SANDWICH CAKE | CBC LIFE
From cbc.ca
HOW TO MAKE MUFFULETTA - NEW ORLEANS STYLE …
From goodhousekeeping.com
MUFFULETTA RECIPE - FOOD & WINE
From foodandwine.com
MUFFULETTA SANDWICH RECIPE (JUST LIKE IN NEW ORLEANS!)
From oliviascuisine.com
BEST MUFFULETTA SANDWICH RECIPE (FEEDS A CROWD) | KITCHN
From thekitchn.com
15 BEST SAVORY CHEESECAKE RECIPES TO TRY TODAY - EAT KANGA
From eatkanga.com
- Savory Crab Cheesecake. Cream cheese, rich crab meat, and robust, spicy flavors are all combined in this cheesecake snack. Even though it takes a little longer to make, this cheesecake is still worthwhile.
- Savory Spinach Artichoke Cheesecake. Make-ahead party food like this savory cheesecake is stunning and tasty. You may easily make this recipe larger to feed more people.
- Garlic And Herb Cheesecake. This cheesecake with garlic and herbs is the ideal addition to every appetizer table. It has a buttery cracker shell and is stuffed with garlic, fresh herbs, hot sauce and cheeses.
- Kalamata Cheesecake. The Kalamata cheese has a rich history. It is a type of Greek cheesecake appetizer, which is believed to be what the Greeks served at the first Olympics.
- Caramelized Onion Savory Cheesecake. Unbeatable flavors are found in this savory cheesecake. They include sharp goat cheese, a little balsamic vinegar, and sweet caramelized onions.
MUFFULETTA CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
17 MUFFULETTA/SAVORY CHEESECAKE IDEAS - PINTEREST
From pinterest.com
MUFFULETTA | COOK'S ILLUSTRATED RECIPE - AMERICA'S TEST KITCHEN
From americastestkitchen.com
SICILIAN MUFFULETTA SANDWICH: ITALIAN RECIPE | SANPELLEGRINO
From sanpellegrino.com
CLASSIC MUFFULETTA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MUFFULETTA CHEESECAKE - VISUALIZATION WOMAN
From vizw.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love