Muffuletta Wrap Food

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.

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 PINWHEELS

Steps:

• Combine green olives, black olives, 1/2 teaspoon oregano, and oil in a small bowl. Set aside. Beat together cream cheese, pinch of oregano, and pinch of garlic salt. Spread the mixture onto tortillas. Sprinkle olive mixture over the top of each. Starting at the top of each tortilla and about 1/8 inch down place a slice of ham, provolone, salami, and mozzarella slightly overlapping each slice.
• Roll the tortillas up and wrap in foil. Chill for at least 2 hours.
• Remove the foil and slice on a 45 degree angle into 1-inch pieces.

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.

MUFFULETTAS

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

Steps:

• Olive Mixture:.
• Mix with celery then totally cover with olive oil, cover and put in fridge while you prepare bread or even the day before to save time.
• Gut bread, drizzle and spread olive oil on both sides, then lightly sprinkle each side with either a balsamic or red wine vinegar. Spread a thin layer of minced garlic on the bread.end to end( everything you do to one side is done for both sides).
• Now spread a generous layer about 2 tablespoons of the celery mixture on each side.
• Now we put the sandwich together -- LOL.
• I am going to list the meats I buy and the amounts. I buy from the deli and have it sliced sandwich thin.
• Makeing The Sandwich:.
• Now begin your layers remember duplicate each side.
• I usually layer 3 different meats then a layer of cheese -- I alternate the 2 cheeses and just sprinkle parmesan at will.
• Then add a thin layer of the celery mix and start all over, making sure to use all the different meats before repeating them, fill both sides completely full making sure they are totally full then add cheese on one layer before putting the 2 sides together. *Make sure you have a piece of heavy duty aluminum foil laid out under the bread, that is big enough to completely wrap the entire sandwich. I slide the 2 sides right next to each other, then carefully flip one on top of the other, then tightly wrap and seal the entire sandwich and place in frig at least 2 hours -- Overnight is even better but 2 hours will do. Then leaving it wrapped put it in a 350 oven and bake for 45 minutes to an hour, has to heat all the way through and let the cheese melt. Carefully unwrap and make sure it is hot all the way through( if needed rewrap and cook a bit longer) Once it is done let it sit 15-20 minutes, then you can cut into sandwich slices( electric knife works best, or a good serrated edged bread knife) I like my portions cut into 2 inch slices , remember it is a rich sandwich and larger portions tend to fall apart on you. Best served hot, to at least warm and it keeps in frig real well and reheats fairly well in microwave.
• Hope this is easy enough to understand. In New Orleans they just use Italian ham and don't gut and stuff the bread like I do, but I LOVE mine best -- lol.

MUFFULETTA WRAP

Steps:

• Combine olives, celery, parsley, dressing, oregano and garlic in a small bowl.
• Put 1 lettuce leaf on each tortilla. Top each with 3 slices salami and 3 slices provolone cheese.
• Sprinkle each with rounded 1/4 cup olive mixture. Fold ends in and roll up tightly.
• Cut in half to serve.