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.
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 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 (SCHLOTZSKY STYLE)
Darn close to the Schlotzsky Original sandwich! The olive salad recipe is from Food Network. For the buns, use Recipe #318969. Can be eaten hot or cold. Enjoy!
Provided by Galley Wench
Categories Lunch/Snacks
Time 50m
Yield 4 Sandwiches
Number Of Ingredients 15
Steps:
- Combine all the olive salad ingredients and mix well.
- Chill for at least 30 minutes.
- Spread a couple tablespoon of olive salad in the inside of top of the bun.
- Alternating layers of meats and cheese on the bottom half (alternating).
- Carefully close the sandwich.
- Can be eaten hot or cold.
- To heat, wrap in foil and place in 350 degree oven for 8 minutes, or lightly grill until cheese is melted.
- Serve garnished with pepperoncini pepper.
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
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 SANDWICH
I served this at a company luncheon that I hosted and it was a BIG hit with everyone who loves olives and a couple of people who don't. Mortadella is an Italian bologna, any garlic bologna would work.
Provided by Mysterygirl
Categories Lunch/Snacks
Time 5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Take 1 loaf fresh Italian bread (one big round for a traditional muffuletta) slice in half, dig out some of the bread.
- Make the olive salad by combining olives, garlic, peppers and vinegar.
- Drizzle some of the olive oil and juice from the salad on each side of the open loaf- use plenty.
- On the bottom, place meats,cheeses, tomatoes, lettuce and olive salad.
- Top with other piece of bread and cut into wedges.
Nutrition Facts : Calories 626.7, Fat 60.5, SaturatedFat 16.7, Cholesterol 58.2, Sodium 1131.3, Carbohydrate 4.8, Fiber 1.1, Sugar 1.1, Protein 17.5
MUFFULETTA SANDWICHES
Make and share this Muffuletta Sandwiches recipe from Food.com.
Provided by piranhabriana
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain juice of vegetables, reserving 2 Tbsp juice. Chop them small.
- Combine juice, vegetables, olives, garlic and oil.
- Horizontally split loaf of bread. Hollow out the inside of the top half, leaving a 3/4 inch thick shell.
- Top the bottom half with lettuce, meat, cheese, and tomato. Sprinkle the tomato with pepper. Stir the vegetable mixture and mound it on top of the tomato. Top with the top half of the bread and slice into six portions.
Nutrition Facts : Calories 495.1, Fat 18.6, SaturatedFat 8.1, Cholesterol 38.4, Sodium 1469, Carbohydrate 64.1, Fiber 4, Sugar 11.3, Protein 17.5
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 SANDWICH
Note The dressing can include a mashed anchovy. The recipe is based off the Central Market recipe. Adopted 7/28 Make at your own risk until I work with it. It might be like the wonderful potatoes. Fantastic or .. not. If you make it please give feedback and tell me what you liked and what you did so I can use this to improve the recipe if needed.
Provided by drhousespcatcher
Categories Lunch/Snacks
Time 12h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- OLIVE SALAD:.
- If using Italian bread use the one with the sesame seeds on top. If you use French bread it is a Liuzza's-style "Frenchuletta" make sure the bread is crisp crusted.
- Olive Salad:.
- Combine all ingredients and mix well.
- Place in tightly covered container in refrigerator and marinate for at least 12 hours before using.
- SANDWICH:.
- Split your loaf lenghtwise then spread with olive salad.
- Place meats and cheeses evenly on bottom half Close. Cut into quarters.
- NOTE: Feel free to play with the amounts. Each person as a different taste.
Nutrition Facts : Calories 735.3, Fat 65.1, SaturatedFat 19.8, Cholesterol 101.6, Sodium 2367.4, Carbohydrate 7.8, Fiber 2.1, Sugar 1.6, Protein 31.4
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- Brush both inner sides of the bread with oil from the Olive Salad or extra virgin olive oil, go a little heavier on the bottom.
- Begin layering thre ham, salami, and mortadella on the bottom half of the bread. Top with cheeses.
- Next, add the olive salad from the center out and spread it, leaving about a half-inch around the edge. Place the top half of the bread over the olive mixture, and press down to let the bread absorb the olive salad juices.
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