Muffuletta Sandwich Schlotzsky Style Food

MUFFULETTA SANDWICH

Steps:

• Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.
• On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.

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:

• Insert your knife 1 inch from the top edge of the loaf at a 45 degree angle and cut around the loaf until the lid comes off. Set lid aside. Pull excess bread out of the center of the loaf to create a hollow effect. Level off the inside of the lid and begin assembly. Brush the lid with some of the oil mixture from the olive salad. Spread the olive salad on the bottom half of the bread and begin to layer the sandwich, starting with the fontina cheese, mortadella, arugula, capicolla, red peppers, and finishing with the salami. Wrap the sandwich tightly with plastic wrap and put on a plate. Place a cast iron skillet on top of the sandwich to weigh it down and put it in the refrigerator overnight. Bring to room temperature before serving. Cut into wedges.
• Combine all ingredients. Serve at room temperature.

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 SANDWICH

Steps:

• To prepare the sandwich, slice Italian bread evenly in half. Spread olive.
• mix on both halves - use approx 1+ cup mix. Layer cheeses and meats evenly on top. Place two halves of sandwich together. Slice into wedges.

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

Steps:

• Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches).
• Cut the loaf (or loaves) in half, and scoop out a little of the inside to make some room.
• Make the olive salad by combining the olives and roasted pepper, garlic and vinegar.
• Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf-- use plenty.
• On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella.
• Top with the other half loaf.
• Wrap tightly with plastic wrap and set a heavy skillet on top of loaf or individual loaves.
• Chill for 1 hour.
• This helps compress for easier slicing and absorption of flavors.
• Slice into wedges (or eat the individual loaves).
• *The roasted red peppers are Italian-style, available at many Italian delis or in the ethnic aisle in the grocery store.

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.

LINDA'S MUFFULETTA SANDWICH NEW ORLEANS STYLE

Steps:

• Preheat oven to 350°F.
• Cut bread in half horizontally, to form a sandwich bun.
• Layer the ham on the bottom slice of bread.
• Add the mortadella, then the salami.
• Spread the olive salad over the meats evenly.
• Top with the slices of provolone cheese, and place the sandwich top on.
• Press down slightly to compress the sandwich.
• Wrap the sandwich in foil, and bake for 20 minutes, or until the cheese begins to melt into the olive salad.
• Slice sandwich into 4 quarters.
• Use toothpicks to secure the layers. Remove.
• before eating.