KICKED-UP NEW ORLEANS MUFFULETTA
Provided by Food Network
Categories main-dish
Time P1DT45m
Yield 4 to 6 main course servings or 10 to 12 appetizer servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 375 degrees F.
- Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.
- Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes.
- To serve, unwrap the sandwich and slice into portions.
- Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 24 hours before using and only improves with age, can keep for up to 2 months in the refrigerator.
NEW ORLEANS MUFFULETTA SANDWICH
Note The dressing can include a mashed anchovy. The recipe is based off the Central Market recipe. Adopted 7/28 Make at your own risk until I work with it. It might be like the wonderful potatoes. Fantastic or .. not. If you make it please give feedback and tell me what you liked and what you did so I can use this to improve the recipe if needed.
Provided by drhousespcatcher
Categories Lunch/Snacks
Time 12h30m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 735.3, Fat 65.1, SaturatedFat 19.8, Cholesterol 101.6, Sodium 2367.4, Carbohydrate 7.8, Fiber 2.1, Sugar 1.6, Protein 31.4
NEW ORLEANS MUFFULETTA SANDWICHES
Chomp down on this classic New Orleans handheld stacked with savory cold cuts, garlicky olive-caper salad, and a double layer of cheese.
Provided by Fanny Slater
Categories Meat
Time 3h25m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 small wedge, Calories 576 calories, Sugar 5.1 g, Sodium 1601.1 mg, Fat 38.7 g, SaturatedFat 13 g, TransFat 0 g, Carbohydrate 32.1 g, Fiber 1.9 g, Protein 26.2 g, Cholesterol 79.3 mg
NEW ORLEANS MUFFULETTA
See why this olive-studded New Orleans Muffuletta sandwich is a must-try for any fan of salami, ham and cheese. This New Orleans Muffuletta has it all.
Provided by My Food and Family
Categories Sausage
Time 2h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine olives, celery, garlic and dressing.
- Cut bread horizontally in half. Hollow out top half of loaf slightly; discard removed bread or reserve for another use.
- Spread bottom half of bread with half the olive mixture; top with layers of meat, cheese and remaining olive mixture. Cover with top of bread; press down lightly to secure. Wrap tightly.
- Refrigerate 2 hours or until chilled. Cut into wedges to serve.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
EASY NEW ORLEANS MUFFALETTA
Make and share this Easy New Orleans Muffaletta recipe from Food.com.
Provided by peg_lyn
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- I like to use a mini food processer to chop all the tapenade ingredients.
- Using serrated knife cut bread in half lengthwise.
- Pull out soft center of each piece, leaving 1 & 1/2"-thick shell.
- In large bowl combine olives, roasted peppers, parsley, oil, vinegar, hot peppers, garlic, oregano and pepper.
- Dip a brush into mixture to remove some of the liquid.
- Brush liquid over inside of bottom shell and fill with lettuce.
- Layer turkey (can use pepper turkey if desired), cheese and ham (can use capicola which is hot Italian ham if desired), over lettuce to create the sandwich.
- Spoon olive mixture down center of ham; cover with bread top.
- Wrap in plastic; refrigerate at least 8 hours or overnight to blend flavors before serving.
- Cut into 2 inch slices.
Nutrition Facts : Calories 538.4, Fat 23.9, SaturatedFat 9.1, Cholesterol 68.5, Sodium 1913.4, Carbohydrate 50.5, Fiber 3.6, Sugar 4.2, Protein 30.5
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