New Orleans Muffuletta Sandwiches Food

NEW ORLEANS MUFFULETTA RECIPE

Steps:

• Slice the round bread in half and open both sides on a flat surface.
• Brush both inner sides of the bread with oil from the Olive Salad or extra virgin olive oil, go a little heavier on the bottom.
• Begin layering thre ham, salami, and mortadella on the bottom half of the bread. Top with cheeses.
• Next, add the olive salad from the center out and spread it, leaving about a half-inch around the edge. Place the top half of the bread over the olive mixture, and press down to let the bread absorb the olive salad juices.
• Using a bread knife, slice into 4 to 6 wedges.
• Optional: place the whole sandwich, before slicing, on a large baking sheet, and toast/warm-up in a 350F preheated oven for about 5 minutes.

NEW ORLEANS MUFFULETTA SANDWICHES

Steps:

• In a food processor, combine the green olives, kalamata olives, giardiniera, garlic, capers, parsley, oregano, black pepper, crushed red pepper flakes, red wine vinegar, and oil, as well as the pepperoncini if using, and pulse until coarsely chopped. Transfer the olive salad to a container and refrigerate for at least 2 hours, or preferably overnight.
• Slice the bread in half lengthwise, and remove some of the soft interior if you like, to make more room for the fillings.
• Spread half of the olive salad (with its liquid) on the bottom layer and top with the salami, capocollo, mortadella, mozzarella, and provolone. Top with the remaining olive salad and top half of the bread.
• Wrap the entire loaf tightly in plastic wrap. Place a cast-iron pan on top of the wrapped sandwich to press it and help the ingredients to meld together. Set aside to rest at room temperature for 1 hour.
• Cut into even triangular portions and serve.

MUFFULETTA

Steps:

• Drain the giardiniera and olives. Chop coarsely in a food processor.
• Remove to a bowl and add the olive oil, garlic, oregano, ground black pepper, and stir well. Set aside and allow to marinate for one hour.
• Spread 1 tbsp olive salad on each side of the rolls.
• Place 3 slices of pastrami on each roll, followed by three slices of ham and 2 slices of salami.
• Top each roll with 2 slices of cheese and place under a broiler until the cheese has melted and the sandwich is warm. Place the top on the roll and serve immediately.

NEW ORLEANS MUFFULETTA SANDWICH

Steps:

• OLIVE SALAD:.
• If using Italian bread use the one with the sesame seeds on top. If you use French bread it is a Liuzza's-style "Frenchuletta" make sure the bread is crisp crusted.
• Olive Salad:.
• Combine all ingredients and mix well.
• Place in tightly covered container in refrigerator and marinate for at least 12 hours before using.
• SANDWICH:.
• Split your loaf lenghtwise then spread with olive salad.
• Place meats and cheeses evenly on bottom half Close. Cut into quarters.
• NOTE: Feel free to play with the amounts. Each person as a different taste.

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.

NEW ORLEANS-STYLE MUFFULETTA SANDWICHES

Steps:

• Combine olives, giardiniera with liquid, and parsley.
• Hollow out both bread halves, leaving 1/2-inch-thick shells. Discard removed bread or reserve for another use. (See tip.)
• Spread bottom half of bread loaf with half the olive mixture; top with layers of salami, cheese and remaining olive mixture. Cover with top of bread, pressing top of bread into filling to secure. Wrap tightly.
• Refrigerate 1 hour or until chilled.

NEW ORLEANS STYLE OIL MIX FOR MUFFULETTA SANDWICH

Steps:

• To prepare olive mix, combine all ingredients in a large mixing bowl.
• Stir well. Spoon into a 1-quart jar with lid. Refrigerate about 1 week
• before serving. Will keep almost indefinitely in the refrigerator.