Spicy Muffuletta Panini Recipes

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MEATLESS MUFFALETTA PANINI

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6



Meatless Muffaletta Panini image

Steps:

  • Preheat griddle or grill to medium-high heat.
  • Place olives and pickled veggies in food processor and pulse chop into a relish. Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place.
  • Place sandwiches on grill and press with heavy skillet weighted down with cans. Press a few minutes on each side, remove, split and serve.

2 handfuls good quality pitted green and black olives
1 cup giardiniera, drained pickled cauliflower, carrot and hot pepper mix
4 sesame or cornmeal Keiser rolls, split
8 deli cut slices sharp provolone
1 (15 ounce) can artichoke hearts in water, thinly sliced
2 roasted red pepper, drained and thinly sliced

MUFFULETTA PANINI

A delicious, grilled version of the classic New Orleans sandwich. If you can't find prepared olive salad then try to use a chunky style olive tapenade.

Provided by PulpSeattle

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7



Muffuletta Panini image

Steps:

  • Brush both sides of bread lightly with butter.
  • Layer 4 slices cheese over four of the slices of bread.
  • Top with olive salad, ham, mortadella, salami, remaining cheese and bread.
  • Cook sandwiches in a preheated panini press until golden brown and cheese is melted, about 3-4 minutes.
  • Note: Sandwiches may be cooked in a preheated ridged grill pan or skillet over medium heat. Place a heavy skillet on top of sandwiches to flatten; cook 3 minutes. Turn; replace skillet and continue to cook 3 to 4 minutes or until golden brown and cheese is melted.

Nutrition Facts : Calories 838.5, Fat 55.4, SaturatedFat 28.2, Cholesterol 154.5, Sodium 2844, Carbohydrate 31, Fiber 1.8, Sugar 2.8, Protein 52.4

softened butter
8 slices rustic bread or 8 slices sourdough bread
16 slices provolone cheese (thin slices) or 16 slices mozzarella cheese (thin slices)
1/2 cup olive salad, drained or 1/2 cup olive tapenade
6 ounces thinly sliced black forest ham
6 ounces sliced mortadella
4 ounces sliced genoa salami

CHICKEN MUFFULETTA WITH SPICY OLIVE RELISH MAYONNAISE

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 18



Chicken Muffuletta with Spicy Olive Relish Mayonnaise image

Steps:

  • Spicy Olive Relish Mayonnaise:
  • Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
  • Muffuletta:
  • 1. Heat the grill to high or the grill pan over high heat.
  • 2. Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias.
  • 3. Spread some of the mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
  • 4. Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.

Spicy Olive Relish Mayonnaise:
2 roasted red peppers (from a jar), drained
1/2 or 1 jalapeno chile, chopped (depending on how spicy you like)
2 cloves garlic, finely chopped
1/2 cup Hellmann's mayonnaise
3/4 cup prepared olive relish
1/4 cup coarsely chopped fresh flat leaf parsley
2 tablespoons red or white wine vinegar
Muffuletta:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and freshly ground black pepper
16 1/4-inch thick slices provolone cheese
1 large round loaf of bread, sliced in half crosswise
Spicy olive relish
Spicy Olive Relish Mayonnaise
Aluminum foil
2 bricks or a cast iron pan and a few heavy cans.

MUFFULETTA PIZZA

Make and share this Muffuletta Pizza recipe from Food.com.

Provided by Steve_G

Categories     Lunch/Snacks

Time 1h15m

Yield 2 pizzas, 12 serving(s)

Number Of Ingredients 23



Muffuletta Pizza image

Steps:

  • FOR THE CRUST---------.
  • Combine yeast and water with a pinch of sugar and let yeast proof for 5 minutes or so.
  • Place salt and flour in mixer and mix for 15 seconds or so to combine.
  • Add yeast mixture, milk and oil and mix on low until just combined.
  • Knead with dough hook until soft and pliable.
  • Remove from mixer and knead by hand until dough is no longer sticky.
  • Allow to rise (covered) in a warm place until doubled in size (about and hour).
  • Punch dough down, cut in half, form into 2 balls, cover and let rise until doubled again (about 1/2 hour).
  • Form dough on lightly oiled cookie sheets (9x13), dimple, coat lightly with olive oil, salt then bake at 500 degrees on a pizza stone until just starts to brown, about 7 minutes.
  • FOR THE OLIVE SALAD-----------------.
  • Chop olives, herbs, garlic and onions and combine with 1/4 cup of olive oil.
  • FOR THE FILLING---------------.
  • Chop meats and mozzarella into 1/8" x 2" strips and place in a resealable freezer bag.
  • Add olive salad, mix, shred hard cheeses and add to meat mixture.
  • Add more olive oil if necessary.
  • Salt and pepper to taste.
  • Final assembly----------------.
  • Place 1/2 of the filling on each crust and broil until cheese is bubbly.
  • Protect edges of crust from burning with foil if desired.
  • Variations: Use left over grilled sausage, leave out all or some of the meats, add any herbs that you like!

1 (1/4 ounce) package active dry yeast
2 tablespoons olive oil
1/2 cup water (105 degrees)
3/4 cup milk
15 ounces unbleached flour
1 1/2 teaspoons salt
6 ounces hard salami
6 ounces mortadella (imported preferred)
6 ounces prosciutto (imported preferred)
6 ounces smoked mozzarella cheese (non smoked is OK too)
1/2 cup green Italian olives
1/2 cup kalamata olive
1/2 cup diced red onion
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
2 tablespoons chopped Italian parsley
1/4 cup olive oil
6 garlic cloves, chopped
2 tablespoons chopped green onions (optional)
2 ounces parmigiano-reggiano cheese
2 ounces pecorino romano cheese
2 ounces provolone cheese

MEATLESS MUFFULETTA PANINI

You can have your muffaletta without all the meat, but with all the flavor! Adapted from Rachael Ray's 30 Minute Meals! Feel free to add more if you like. Perhaps some marinated mushrooms, pepperoncini, veggie bacon, other cheeses, tomato slices, etc.

Provided by Sharon123

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7



Meatless Muffuletta Panini image

Steps:

  • Preheat griddle or grill to medium-high heat.
  • Place olives and pickled veggies(not roasted red pepper!) in food processor and pulse chop into a relish.
  • Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place.
  • Place sandwiches on grill or frying pan on medium heat and press with heavy skillet weighted down with another heavy skillet or a few heavy cans. Press a few minutes on each side till lightly browned, remove, split and serve.

Nutrition Facts : Calories 261.2, Fat 19.3, SaturatedFat 10.2, Cholesterol 38.6, Sodium 938.4, Carbohydrate 7.6, Fiber 3.4, Sugar 0.8, Protein 16.1

1/2 cup pitted green olives
1/2 cup pitted black olives
1 cup giardiniera, drained (pickled cauliflower, carrot and hot pepper mix)
4 sesame seed rolls (or cornmeal Kaiser rolls, French bread etc.)
8 slices sharp provolone cheese
1 cup marinated artichoke hearts, thinly sliced
2 roasted red peppers, drained and thinly sliced

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