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.
TURKEY MUFFULETTA
Make and share this Turkey Muffuletta recipe from Food.com.
Provided by out of here
Categories < 30 Mins
Time 20m
Yield 12 slices
Number Of Ingredients 8
Steps:
- Cut ends off bread; slice in half lengthwise and hollow out both halves, leaving a 1/2 to 1 inch shell.
- Sprinkle 1/4 cup of dressing on both halves, then place turkey on bottom half, top with provolone cheese, then olives, pepper rings, tomatoes and then sprinkle Romano cheese last.
- Put the second half of bread on the top and wrap in plastic wrap and refrigerate to meld the flavors.
- Cut into slices and serve.
Nutrition Facts : Calories 216.9, Fat 8.2, SaturatedFat 3.9, Cholesterol 32.6, Sodium 415.5, Carbohydrate 21.1, Fiber 1.6, Sugar 0.8, Protein 14.1
TURKEY MUFFULETTA
You have to resist the temptation to eat this impressive, multi-layered sandwich immediately! It needs to "rest" at least 30 minutes in the refrigerator to allow the flavors to meld. But it's worth the wait. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut bread in half lengthwise; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use)., In a small bowl, combine the oil, vinegar, basil, garlic, salt and pepper flakes; brush over cut sides of bread. , In the bottom bread shell, layer with turkey, provolone cheese, red peppers, olives and tomato. Sprinkle with Romano cheese, oregano and pepper. Replace bread top. , Wrap in plastic; refrigerate for 30 minutes. Cut into slices.
Nutrition Facts : Calories 517 calories, Fat 25g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 1861mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein.
SMOKED WHOLE TURKEY
Steps:
- Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
- Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
- Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
- Place the turkey in the grill or smoker and cook for 45 minutes.
- Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
- Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.
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.
REAL N'AWLINS MUFFULETTA
These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.
Provided by jenn
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time P1DT40m
Yield 8
Number Of Ingredients 22
Steps:
- To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
- To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
- Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g
TURKEY MUFFULETTA
This Turkey Muffuletta is served on split ciabatta loaf with a mix of colorful veggies, including celery, red peppers and green and black olives.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Mix vegetables, olives, parsley, oregano, oil and vinegar; spread onto bottom half of bread.
- Cover with turkey, cheese and top of bread.
- Cut sandwich lengthwise in half, then slice crosswise.
Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
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THE BA MUFFULETTA RECIPE | BON APPéTIT
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4.9/5 (10)Author Chris MoroccoServings 4Estimated Reading Time 2 mins
- Combine Calabrian chiles, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano in a medium bowl; season with salt and pepper.
- Split bread in half along the equator line. Divide olive salad, including any liquid, between halves. Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto. Close sandwich and wrap tightly in plastic. Place between 2 baking sheets and weigh down with a heavy pot or two to flatten slightly. Let sit at room temperature, turning over halfway, 1–3 hours before cutting into wedges to serve.
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Servings 12Total Time 50 minsAuthor Colleen WeedenCalories 345 per serving
- Preheat oven to 350°F. Line a 13x9-inch baking pan with foil. Coat foil with nonstick cooking spray. Arrange roll bottoms in prepared pan.
- Combine pickled mixed vegetables, peppers, olives, and olive oil. Layer roll bottoms with turkey, vegetable mixture, and cheese. Add roll tops to sandwiches. Stir together butter, garlic, and Italian seasoning; drizzle over rolls. Cover with foil.
- Bake 15 minutes. Uncover; bake 10 to 15 minutes more or until cheese is melted and rolls are lightly browned. Makes 12 pan-wiches.
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