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.
MUFFULETTA BRUSCHETTA
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 40 bruschetta
Number Of Ingredients 15
Steps:
- For the olive spread: Combine the Kalamata and Manzanilla olives, red pepper, olive oil, vinegar, parsley and oregano in a food processor. Pulse 8 to 10 times, until evenly incorporated but still chunky (nothing larger than pea-size). If not using immediately, transfer the spread to an airtight container and refrigerate for up to 4 days. (Makes 2 cups.)
- For the bruschetta: Lay the baguette slices on two baking sheets. Top each slice with 1 teaspoon of the olive spread. Then layer the slices with a piece of mozzarella, followed a piece each of provolone, mortadella, capicola and salami. (At this point, the bruschetta can be stored in the refrigerator for up to 4 hours; remove from the fridge 30 minutes prior to serving.) Finish the bruschetta with a small dollop of olive spread, and garnish with a basil leaf. Serve immediately.
MUFFULETTA SPREAD
This simple spread is reminiscent of a classic New Orleans muffuletta sandwich. This can be served on crackers, toasted bagels, or crostini. Also a nice addition to a pasta salad, a cheese board, or spooned on to grilled fish, pork or chicken. It will keep for up to a month in a tightly sealed container in the fridge.
Provided by lutzflcat
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 25m
Yield 36
Number Of Ingredients 13
Steps:
- Combine green and black olives, olive oil, capers, red wine vinegar, shallot, garlic, oregano, salt, and pepper in a small bowl.
- Cut salami and deli ham so they fit onto the crackers. Spread cream cheese on the crackers, top with a piece of salami, a piece of ham, and a spoonful of the olive salad.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 3.1 g, Cholesterol 11.9 mg, Fat 7 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 2.4 g, Sodium 329.3 mg, Sugar 0.3 g
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
MUFFULETTA
Here is The Times's take on a classic New Orleans sandwich, built between slices of light, airy sesame bread, and layered thick with olive salad and cold cuts. It is among the best picnic sandwiches on the planet.
Provided by The New York Times
Categories easy, lunch, quick, main course
Time 30m
Yield Serves 6 to 8
Number Of Ingredients 18
Steps:
- Make the olive salad by combining all ingredients in a large bowl. Set aside to marinate.
- Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.
- Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and let sit at least 10 minutes. To serve, slice into 6 or 8 wedges. It will keep for several hours in the refrigerator wrapped in plastic.
Nutrition Facts : @context http, Calories 567, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 33 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 1535 milligrams, Sugar 19 grams, TransFat 0 grams
LINDA'S MUFFULETTA SANDWICH NEW ORLEANS STYLE
This sandwich is GREAT served hot or cold! If eating cold make up a day ahead, and let the flavors meld. If serving hot, follow the directions below. This is one AWESOME sandwich to bring to the beach, camping, or to the office for lunch! Here's the recipe to make your own Recipe #269636, and here is the recipe for the Recipe #269638. You wanna talk about a SPECTACULAR sandwich? Here it is folks!
Provided by Lindas Busy Kitchen
Categories Lunch/Snacks
Time 25m
Yield 1-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1189.7, Fat 89.2, SaturatedFat 42.9, Cholesterol 249.7, Sodium 4604.8, Carbohydrate 12.8, Sugar 0.9, Protein 82.6
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
NEW ORLEANS-STYLE MUFFULETTA SANDWICHES
Read on to see how olives, pickled veggies and provolone work together to make these classic New Orleans-Style Muffuletta Sandwiches. These muffuletta sandwiches are easy to make, taking only 15 minutes to prep.
Provided by My Food and Family
Categories Meal Recipes
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1050 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
MUFFULETTA
Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
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