MUFFULETTA SANDWICH
Make and share this Muffuletta Sandwich recipe from Food.com.
Provided by PanNan
Categories Breads
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If using home made olive salad, make it by mixing all ingredients together.
- Cover and refrigerate at least 8 hours before assembling sandwich.
- Cut bread in half horizontally.
- Remove about 1/2 inch of soft white bread from top layer of each half to make room for the filling, starting about 1/2 from sides.
- Drain olive salad, reserving liquid.
- Brush some of the liquid over cut sides of bread and toast under broiler until just lightly browned.
- Brush a little more liquid on toasted sides and layer salami, 1/2 of the olive salad, the cheese, ham and remaining olive salad on bottom half of bread.
- Cover with top half of bread and secure with a couple of tooth picks.
- Place back in oven for a few minutes to heat all ingredients.
- The cheese should just be warm and starting to get soft, but not runny.
- Cut into 4 quarters and serve with plenty of napkins.
Nutrition Facts : Calories 834.1, Fat 55.1, SaturatedFat 17.9, Cholesterol 104.4, Sodium 2620.1, Carbohydrate 49.1, Fiber 3.2, Sugar 8.3, Protein 35.6
MUFFULETTA
Muffuletta is an Italian sandwich on steroids! A classic New Orleans invention that consists of a wide and round bread, a marinated olive salad, cheese and charcuterie. Perfect to feed a crowd, this sandwich is the epitome of epic!
Provided by Olivia Mesquita
Categories Sandwiches
Time 2h15m
Number Of Ingredients 17
Steps:
- In a small bowl, combine the olive oil and minced garlic. Let it sit for at least 15 minutes.
- Place the olives, giardiniera, shallot and oregano in your food processor. Pulse a few times until coarsely chopped.
- Transfer the olive mixture to a bowl. Add half of the garlic oil and vinegar. Stir until throughly mixed.
- Taste and season with salt and pepper as needed. For best results, cover with plastic and refrigerate overnight (or up to a week).
- Split the bread in half and brush each cut side with the remaining garlic oil.
- Heat a medium-sized skillet over medium heat, and toast the bread directly in the pan until crisp and golden brown, about 1-2 minutes per side.
- Place the bottom part of the bread, cut side up, on a cutting board. Spread half of the olive salad, making sure to include the juices.
- Layer all the Genoa salami, followed by all the ham. Then, layer the provolone cheese, mozzarella cheese, mortadella, prosciutto and soppressata. Finish with the remaining olive salad.
- Close the sandwich and wrap it tightly - two or three times - with plastic wrap.
- Place the muffuletta top side up on a cutting board and put something heavy (like a big book or a heavy pot) on top of it, to compress it. Let it rest for 1 hour. After 1 hour, turn the sandwich upside down and continue compressing for another hour.
- Cut the sandwich into wedges and serve.
Nutrition Facts : Calories 900 kcal, Carbohydrate 14 g, Protein 43 g, Fat 75 g, SaturatedFat 22 g, Cholesterol 130 mg, Sodium 3007 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 49 g, ServingSize 1 serving
MUFFULETTAS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
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
A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich.
Provided by LYNNC51
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 2h20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1016 calories, Carbohydrate 71.7 g, Cholesterol 95.9 mg, Fat 63.2 g, Fiber 5.6 g, Protein 40.2 g, SaturatedFat 20.2 g, Sodium 3697.7 mg, Sugar 5.4 g
MUFFULETTA SANDWICH
I culled this recipe from a Mardi Gras website. The olive salad gives this sandwich its authentic taste. I made this as part of a Mardi Gras lunch at work and even folks who do not like olives enjoyed it. The mixture of pickled cauliflower, carrots, celery, and pepperoncini is called gardeniera and can be found in the relish/pickle section of your grocery. Also, I omitted the salt. Cooking time for this one is really refrigeration time for the compiled sandwich. I let the olive salad flavors meld for 1 week. It was worth it!
Provided by Tastings by CeCe
Categories Lunch/Snacks
Time 4h45m
Yield 4-8 serving(s)
Number Of Ingredients 21
Steps:
- To Make the SANDWICH.
- Split a muffoletta loaf or a round loaf of Italian bread horizontally. Remove some of the center soft bread.
- Spread each half with equal parts of olive salad/oil.
- Place meats and cheeses evenly on bottom half and cover with top half of bread.
- Wrap tightly with plastic wrap and refrigerate for up to 4 hours. Cut in quarters for huge sandwiches, or eighths for more manageable sections.
- To Make the OLIVE SALAD.
- To pit the olives crush each olive on a cutting board with your hand or use the end of a funnel.
- Combine all ingredients except oil in processor. Pulse 4-5 times. You want this to be coarse chopped.
- Add olive oil. Put into a bowl or jar, cover and let the flavors marry for about one week.
MUFFULETTA SANDWICH
My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.
Provided by Mary48
Categories Main Dish Recipes Pork Ham
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.
- On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.
Nutrition Facts : Calories 975.4 calories, Carbohydrate 61.3 g, Cholesterol 107.4 mg, Fat 59.9 g, Fiber 3.9 g, Protein 46.2 g, SaturatedFat 22.2 g, Sodium 2790.2 mg, Sugar 1.7 g
EASY MUFFULETTA SANDWICH
This muffuletta sandwich is packed with a whole lotta flavor-meaty, cheesy deliciousness for two in just five minutes.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield Makes 2 servings, one sandwich each.
Number Of Ingredients 6
Steps:
- Drizzle dressing over cut surfaces of rolls.
- Fill rolls with cheese, salami, ham and olives.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1140 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 2 g, Protein 15 g
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.
MUFFULETTA SANDWICH
Steps:
- 1. Prepare the Olive Salad ahead of time: Combine all the ingredients and set aside in the refrigerator for 4 hours or longer.
- 2. Assemble the sandwich: Spread half of the Olive Salad on the bottom half of the bread. Layer with salami, provolone and mortadella, then top with the remaining Olive Salad. Cover with the top of the bread, press down and let stand for 10 to 15 minutes. Wrap the sandwich in plastic wrap and let stand for 1 hour.
- 3. Unwrap, cut into 6 wedges using a serrated knife, then wrap them for the road. Be sure to hollow out the bread so the salad can fit inside. Doing so also cuts carbs and calories.
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
MUFFULETTA SANDWICH
Provided by Lidia Matticchio Bastianich
Categories Sandwich Cheese Olive Picnic Super Bowl Quick & Easy Dinner Lunch Meat
Number Of Ingredients 32
Steps:
- To prepare either version of the olive salad, mix all the ingredients in a bowl. Cover, and refrigerate several hours or overnight, to let the flavors develop. This makes more salad than you need for one 8-inch sandwich. Extra olive salad will keep for a week or more and can be used in salads, sandwiches, etc.
- Lay the bottom of the muffuletta bread on a work surface, cut side up. Layer half of the cheeses and meats on the bread, then spread with 1/2 cup of the olive salad. Top with the remaining meats and cheeses.Finish with another 1/2 cup olive salad. Place top of bread on olive salad, and press down. Cut into four wedges.
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EMERIL'S MUFFULETTA RECIPE - EMERIL LAGASSE | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 8
- In a medium bowl, stir the pimento-stuffed olives with the giardiniera, capers and their respective liquids. Add the Calamata olives, garlic, shallot, oregano, parsley, thyme and crushed red pepper. Stir in the olive oil and let the mixture stand for 1 hour.
- Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve peperoncini on the side.
MUFFULETTA RECIPE | FOOD & WINE
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Servings 8Total Time 2 hrs 20 minsCategory Cold Cuts + Meat Sandwiches
- Make the olive relish: Combine giardiniera, olives, bell peppers, parsley, capers, and garlic in a food processor. Pulse until finely chopped. Place mixture in a bowl; stir in oil and vinegar. Let stand 1 hour; cover and chill up to 2 days.
- Make the muffuletta: Cut bread in half horizontally. Spread half of olive relish over bottom half of bread; top with half of cheese, all of the meats, and remaining cheese. Spread remaining olive relish on top half of bread, and top sandwich. Wrap entire sandwich tightly in plastic wrap. Refrigerate 1 to 2 hours. Cut into 8 wedges.
QUICK & EASY MUFFULETTA SANDWICH | KIERSTEN HICKMAN
From kierstenhickman.com
Cuisine ItalianEstimated Reading Time 4 minsCategory LunchTotal Time 10 mins
- Cut the Italian roll in half about 3/4 of the way (do not cut all the way through). Slowly drizzle the olive oil inside both sides of the roll, then add one dash of salt and pepper.
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Cuisine AmericanTotal Time 5 hrsCategory LunchCalories 381 per serving
- In the bowl of a food processor, pulse the garlic cloves until finely minced. Add the parsley and roasted red pepper and pulse five more times.
- Slice the bread loaf in half horizontally. Using your fingers or a spoon, hollow out the soft parts of the bread leaving a 1/2 inch shell. Be careful that you don't make holes in the crust.
MUFFULETTA SANDWICH RECIPE - THE BLACK PEPPERCORN FOOD …
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Cuisine New OrleansCategory SandwichServings 8Total Time 15 mins
- Evenly spread half of the lunchmeat on the bottom half of the bread loaf. Take half of the cheese and spread on top of the meat. Repeat with remaining meat and cheese.
- Place the top half of the bread on top. Take a baking sheet and place on top of the muffuletta. Press down for a couple minutes to compress the sandwich.
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5/5 (2)Total Time 2 hrs 15 minsCategory Main CourseCalories 938 per serving
- Add Giardiniera, olives, shallot, garlic, and parsley to the bowl of a food processor. Pulse 5-6 times, until evenly chopped with no large pieces remaining. Transfer to a bowl and stir in oregano, vinegar, olive oil, and capers until combined. Cover and let stand at least an hour, or refrigerate overnight. (Bring salad back to room temperature before assembling sandwiches if refrigerating.)
- Slice bread round in half. If it's thick, hollow out some of the interior to make room for the fillings. Spread each bread half with about 1/3 to 1/2 cup of olive salad (amount will depend on the size of your round, you might have leftover salad). Layer with sliced meats and cheeses, place halves together, and wrap with plastic wrap. Weight sandwich with a grill press or a cast iron skillet and refrigerate for an hour. Unwrap, cut muffuletta into wedges, and serve.
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From cbc.ca
- Whisk together 3 ½ cups flour and salt in a stand mixer bowl. Add yeast mixture and olive oil and stir to form a ragged dough. Place on stand mixer fitted with a dough hook and knead for 5 minutes on medium-low until dough is smooth, adding up to another ¼ cup of flour if dough is too sticky.
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