Easy New Orleans Muffaletta Recipes

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.

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.

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.

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.

Steps:

• Combine green olives, black olives, 1/2 teaspoon oregano, and oil in a small bowl. Set aside. Beat together cream cheese, pinch of oregano, and pinch of garlic salt. Spread the mixture onto tortillas. Sprinkle olive mixture over the top of each. Starting at the top of each tortilla and about 1/8 inch down place a slice of ham, provolone, salami, and mozzarella slightly overlapping each slice.
• Roll the tortillas up and wrap in foil. Chill for at least 2 hours.
• Remove the foil and slice on a 45 degree angle into 1-inch pieces.

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.