NEW ORLEANS MUFFULETTA RECIPE
This muffuletta sandwich recipe is made in the authentic New Orlean's style! Flavorful and delicious, your muffuletta can be prepared in minutes so you can enjoy it any time of day.
Provided by Laura Fuentes
Categories Lunch
Time 10m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 sandwich slice, Calories 689 calories, Sugar 2.5g, Sodium 2162.5mg, Fat 44.2g, SaturatedFat 14.4g, Carbohydrate 45.1g, Fiber 4.6g, Protein 29g, Cholesterol 78.6mg
MINI MUFFULETTAS
These hand-held sliders disappear like hotcakes at any party. Stuffed with layers of cheese, cold cut, and pickled vegetables, these are sure to please the crowd this summer. Test Kitchen Tip: You can prepare the muffulettas the day before, store in zip-top plastic freezer bags, and refrigerate overnight.
Provided by Southern Living Editors
Time 25m
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.
- Spread 1 heaping tablespoonful pickled vegetable mixture over cut side of each roll bottom. Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.
- Note: We tested with Mezzetta Italian Mix Giardiniera pickled vegetables and Newman's Own Olive Oil & Vinegar dressing.
MUFFULETTA SANDWICH (SCHLOTZSKY STYLE)
Darn close to the Schlotzsky Original sandwich! The olive salad recipe is from Food Network. For the buns, use Recipe #318969. Can be eaten hot or cold. Enjoy!
Provided by Galley Wench
Categories Lunch/Snacks
Time 50m
Yield 4 Sandwiches
Number Of Ingredients 15
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
I served this at a company luncheon that I hosted and it was a BIG hit with everyone who loves olives and a couple of people who don't. Mortadella is an Italian bologna, any garlic bologna would work.
Provided by Mysterygirl
Categories Lunch/Snacks
Time 5m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 626.7, Fat 60.5, SaturatedFat 16.7, Cholesterol 58.2, Sodium 1131.3, Carbohydrate 4.8, Fiber 1.1, Sugar 1.1, Protein 17.5
MINI MUFFULETTAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h25m
Yield 8 to 12 servings
Number Of Ingredients 19
Steps:
- For the spicy olive spread: Mix together the pimientos, olives, mayonnaise, peppers, vinegar, oregano, green onions, salt and pepper in a bowl until well combined. Set aside.
- For the sandwiches: Without separating the rolls, slice the entire top off the set of Hawaiian rolls. Place the bottoms on a baking sheet.
- Lightly dress the iceberg in the olive oil and vinegar, then set aside.
- Smear the spicy olive spread on the bottom half of the rolls. Next, layer on half the meats and cheeses. Top with the iceberg, followed by the remaining meats and cheeses. Finally replace the top half of the rolls.
- Wrap with plastic wrap or foil and place in the fridge for at least 2 hours or up to 24. Remove to a cutting board, then slice the rolls and serve.
MUFFULETTA SANDWICH
Provided by Food Network
Time 12h40m
Yield 6 servings
Number Of Ingredients 20
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.
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