Muffuletta Hoagie Dip Food

MARY ALICE'S HOAGIE DIP

Steps:

• Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
• Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.
• Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!

MUFFULETTA-STYLE STEAK HOAGIES

Steps:

• In shallow baking dish, mix 1/2 cup dressing and the pepper. Add beef; turn to coat. Cover; refrigerate at least 8 hours but not more than 24 hours.
• Heat gas or charcoal grill. In medium bowl, mix all olive salad ingredients. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once or twice, until desired doneness.
• Cut beef into thin slices. Fill buns with olive salad, tomato, warm beef and cheese.

PICKLEY MUFFULETTA SUB

Steps:

• Toss the giardineria, brine, green and kalamata olives, pepperoncini, onion, parlsey, olive oil and garlic together in a medium bowl. Cover and refrigerate for at least 1 hour; the mixture can be made up to a day ahead.
• Slice the hoagie roll in half lengthwise, leaving the bottom half slightly thicker than the top half. Put both sides cut-side up and spread the mayonnaise evenly over the two. Top each side with the olive salad and drizzle with any remaining liquid from the bowl.
• Shingle half of the provolone on the bottom bun, top with the mortadella (fold the meat as needed to fit), ham, and salami and finish with the remaining provolone. Carefully flip the top bun onto the bottom and press together. Wrap and refrigerate 2 hours. Slice into 12 to 14 small sandwiches, skewering each with a toothpick.

ANTONELLA'S HOAGIE DIP

Steps:

• Chop the hard salami, ham, provolone tomatoes, lettuce and onions into small bite-size pieces.
• Add the Italian dressing, mayonnaise, garlic powder, oregano, and salt and pepper (to taste) and stir together. Set aside.
• Cut out the center of an artisan style loaf of bread-cubing the reserved bread into pieces to dip (do not cut through to the bottom, make a "bread bowl").
• Pour in hoagie mixture and serve with bread cubes.

MUFFULETTA

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.

MUFFULETTA

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.

MUFFALETTA DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine stuffed olives, black olives, and Italian dressing together in a bowl. Mix cream cheese, mozzarella cheese, ham, and salami together in a separate bowl. Spread cheese mixture into a pie plate.
• Bake in the preheated oven until bubbling, 15 to 20 minutes. Top dip with olive mixture.

MUFFULETTA DIP

Steps:

• Heat oven to 350ºF.
• Combine olives and dressing.
• Mix next 4 ingredients; spread onto bottom of 9-inch pie plate.
• Bake 15 to 20 min. or until heated through. Top with olive mixture. Serve with crackers.

HOAGIE DIP

Steps:

• Layer all the cheese and meat on cutting surface and cut into long thin slices and then cut across to obtain small squares of meat and cheese.
• Put in bowl and add onion, oregano and mayonnaise and peppers if using hot peppers.
• Cover and chill until ready to serve.
• When ready to serve add tomatoes and shredded lettuce,mixing well.
• Serve with slices of bread rounds or crackers.