Muffuletta Olive Salad Sandwich Food

MUFFULETTA OLIVE SALAD

Steps:

• In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

MUFFULETTA OLIVE SALAD & SANDWICH RECIPE

Steps:

• Mix first seven ingredients and let stand at room temperature overnight.
• Have all meats/cheeses sliced very,very thinly. The following day, slice a loaf of GOOD French bread horizontally. Scoop out some of the center of the loaf and drizzle wth olive oil, from the olive salad you made the night before, on both sides of the bread. On the bottom half, spread some of the olive salad. Then, layer the salami, Provolone, prosciutto, and Muenster, alternating until all are gone. Put more of the olive salad in the top of the loaf, and wrap the assembled sandwich in tinfoil (seam side UP) and bake @ 350 for 15-20 minutes.
• This makes a LOT of relish, so if you like, it's easily halved.

THE BEST OLIVE SALAD FOR A MUFFULETTA SANDWICH

Steps:

• Gather the ingredients.
• Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers .
• Place the drained ingredients in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil.
• Pulse until coarsely chopped.
• Transfer to a container, cover, and refrigerate until ready to use.

MUFFULETTA SANDWICH

Steps:

• Take 1 loaf fresh Italian bread (one big round for a traditional muffuletta) slice in half, dig out some of the bread.
• Make the olive salad by combining olives, garlic, peppers and vinegar.
• Drizzle some of the olive oil and juice from the salad on each side of the open loaf- use plenty.
• On the bottom, place meats,cheeses, tomatoes, lettuce and olive salad.
• Top with other piece of bread and cut into wedges.

MUFFULETTA SANDWICH (SCHLOTZSKY STYLE)

Steps:

• Combine all the olive salad ingredients and mix well.
• Chill for at least 30 minutes.
• Spread a couple tablespoon of olive salad in the inside of top of the bun.
• Alternating layers of meats and cheese on the bottom half (alternating).
• Carefully close the sandwich.
• Can be eaten hot or cold.
• To heat, wrap in foil and place in 350 degree oven for 8 minutes, or lightly grill until cheese is melted.
• Serve garnished with pepperoncini pepper.

MUFFULETTA OLIVE SALAD

Steps:

• Mix and refriderate over night.
• Serve on bread, chips, crackers, etc.

MUFFULETTA SANDWICH

Steps:

• To Make the SANDWICH.
• Split a muffoletta loaf or a round loaf of Italian bread horizontally. Remove some of the center soft bread.
• Spread each half with equal parts of olive salad/oil.
• Place meats and cheeses evenly on bottom half and cover with top half of bread.
• Wrap tightly with plastic wrap and refrigerate for up to 4 hours. Cut in quarters for huge sandwiches, or eighths for more manageable sections.
• To Make the OLIVE SALAD.
• To pit the olives crush each olive on a cutting board with your hand or use the end of a funnel.
• Combine all ingredients except oil in processor. Pulse 4-5 times. You want this to be coarse chopped.
• Add olive oil. Put into a bowl or jar, cover and let the flavors marry for about one week.

MUFFULETTA SANDWICH

Steps:

• If using home made olive salad, make it by mixing all ingredients together.
• Cover and refrigerate at least 8 hours before assembling sandwich.
• Cut bread in half horizontally.
• Remove about 1/2 inch of soft white bread from top layer of each half to make room for the filling, starting about 1/2 from sides.
• Drain olive salad, reserving liquid.
• Brush some of the liquid over cut sides of bread and toast under broiler until just lightly browned.
• Brush a little more liquid on toasted sides and layer salami, 1/2 of the olive salad, the cheese, ham and remaining olive salad on bottom half of bread.
• Cover with top half of bread and secure with a couple of tooth picks.
• Place back in oven for a few minutes to heat all ingredients.
• The cheese should just be warm and starting to get soft, but not runny.
• Cut into 4 quarters and serve with plenty of napkins.

MUFFULETTA STYLE OLIVE SALAD

Steps:

• Chop up olives, giardiniera, pepperoncinis, capers, peppers and garlic very finely. A food processor would probably be helpful to ensure a minced texture, though be careful to not puree the mixture; you don't want a paste. If you do use a food processor, make sure to do the garlic separately to ensure that it is thoroughly and very finely minced - large pieces of raw garlic aren't very palatable.
• Add in oregano (or a pinch of Italian seasoning mix), lemon zest and juice. Mix thoroughly.
• Taste the mix, and add pepper if needed. At this point, you can also play with the amount of other ingredients to suit your preferences. I sometimes like a few extra green olives; my partner likes the sweetness added by the roasted peppers better.
• Now the hard part: cover and refrigerate overnight to let the flavors marry. Or not -- I find it hard to plan my cravings ahead, and it's a tasty mix even the first day, though it does get better as it sits.
• For a Muffaleta Sandwich: Cut a loaf of Italian (or French) crusty bread in half horizontally and remove some of the soft inside to make room for the fillings. Slather the olive salad on both sides of the bread, maybe with a quick drizzle of a good finishing olive oil, if you like. Layer on: thinly sliced salami, provolone cheese, ham, and mozzarella cheese -- Though it's not traditional, turkey or chicken are also delicious on the sandwich. (During my vegetarian years, I also liked to just use the cheeses, thinly sliced onion, tomato, avocado and sprouts.) Put the top on the sandwich and wrap the whole thing up tightly in saran wrap or butcher's paper. Try to let the sandwich sit for an hour or so in the fridge to let the olive salad soak into the bread. Cut the sandwich into pieces and serve; enjoy!
• A few other ideas for using Muffaleta Style Olive Salad: Butterfly chicken breasts and use the olive salad and a slice of provolone cheese as a filling. Toss hot pasta with some of the salad, feta cheese and baby spinach. Make crostini (small slices of toasted baguette) topped with the olive salad, a bit of basil and a slice of salami for an appetizer. Mix the salad with light cream cheese and use as a sandwich/bagel spread. Put a dollop of the salad on top of a bowl of tomato-veggie soup before serving.