MUST-HAVE MUFFALETTA BURGERS!
Steps:
- For Salami Bacon:
- Preheat the oven to 350 degrees F. Line a heavy large baking sheet with aluminum foil.
- Arrange 12 salami slices in a single layer on the baking sheet. Bake until the salami slices are browned (much like bacon), watching closely to ensure they brown evenly, about 10 minutes. They will crisp as they cool.
- Transfer the salami bacon to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool.
- For Burgers:
- Combine the pork, onion, garlic, salt, Greek seasoning and black pepper in a large bowl and mix just until evenly combined, do not overmix). Form the meat mixture into 4 equal patties a little larger in diameter than the kaiser rolls, so that when they shrink after cooking they will fit the roll perfectly.
- Heat a grill pan or outdoor grill to medium heat. Once the grill is hot, cook the burgers until the juices run clear and patties are firm to the touch, about 6 minutes per side. Do not overcook or the burgers will be dry and tasteless. Top each burger with 2 slices of the provolone cheese during the last 2 minutes of cooking to melt the cheese. Remove the burgers to a plate and tent with foil and allow to rest for a couple of minutes while you prepare the rolls.
- Whisk all ingredients together in a small bowl.
- To assemble the burgers:
- Split the rolls in half and toast the cut surfaces lightly on the grill or in pan, just before the patties are done.
- Spread Creole mayo on the bottom halves of the rolls and top with the burgers. Top each burger with 3 pieces of salami bacon, a thin slice of red onion, some lettuce, then a little of the chopped olive salad. Spread a little Creole mayo on the top half of each roll and cover the burgers. Press it down, grab some napkins, and ENJOY!!!!!
MUFFALETTA WITH OLIVE TAPENADE
Provided by Damaris Phillips
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
- Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.
MUFFALETTA
Provided by Bobby Flay
Time 25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the mayonnaise, vinegar, mustard and honey in a large bowl. Add the onion, olives, peppers, parsley and oregano; toss, and season, to taste, with salt and pepper.
- Slice the bread in half and pull some of interior from the top half. Spread some of the olive salad on each half. You will probably have some salad left; it holds well in the refrigerator.
- Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half, press gently, slice, and serve.
MAURO'S MUFFALETTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Cut the loaf in half horizontally. Spread the Olive Giardiniera Salad crust to crust on both sides of the bread. Then, layer the cheese on the bottom, followed by high ribbons of the mortadella, salami and capicola. Cover with the top half of the bread and let sit 20 to 30 minutes so the salad's oil can soak into the bread. Cut into pie-shaped wedges and serve to the masses.
- Put the olives, red peppers, giardiniera with oil, capers, vinegar, parsley and sugar in the bowl of a food processor and pulse 8 to 10 times until a coarse relish forms.
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
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.
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
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