Kicked Up New Orleans Muffuletta Recipes

MUFFULETTA

Steps:

• Spread muffuletta mixture on both sides of roll. Add meats and cheese and serve.
• Coarsely chop the olives, giardiniera, pepperoncini, artichokes, mushrooms, bell peppers and garlic together, then mix together with the olive oil, canola oil, Sicilian spice, oregano, parsley and pepper in a bowl. Keep refrigerated for up to 3 months.

CAMPING MUFFULETTA

Steps:

• Slice the loaf in half lengthwise and hollow out the bottom half, leaving a 1/2-inch border on all sides. Save the bread filling for another (like bread crumbs).
• Add the olives, giardiniera, peppers, oil, capers and vinegar to a food processor and pulse until the texture is similar to a chunky relish.
• Layer the bottom half of bread with half of the cheese, then spread half of the olive mixture on top of the cheese. Top with the mortadella, salami, ham and the remaining cheese. Spread the remaining olive mixture on to the top half of the bread. Close the sandwich and wrap it tightly in plastic wrap. The sandwich can be made and refrigerated the night before. Pack it on the bottom of your cooler and let the weight of the other food press and flatten the sandwich.
• When you are ready to serve, cut in to 6 even pieces.

KICKED-UP NEW ORLEANS MUFFULETTA

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.
• Kicked Up Olive Salad:
• quart large pimiento-stuffed large green olives, drained and slightly crushed1 1/2 cups large Greek black olives, drained and pitted 1 1/2 cups extra virgin olive oil 1 1/2 cups vegetable oil 1 cup pickled cauliflower, drained 1/4 bunch celery, sliced diagonally 2 medium carrots, peeled and thinly sliced diagonally 1/2 cup pepperoncini, drained and chopped coarsely 1/3 cup cocktail onions, drained 1/4 cup small capers, drained8 cloves garlic, minced 1 1/2 teaspoons Italian seasoning3/4 teaspoon crushed red pepper flakes 1/4 teaspoon freshly ground black pepper1/4 teaspoon celery seeds 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.
• Recipe courtesy Emeril Lagasse, 2005

MUFFULETTA

Steps:

• In a small saucepan, combine 1/2 cup of the oil, the carrot, celery, cauliflower, oregano, thyme and 3 tablespoons water. Bring to a boil, lower the heat, and simmer, covered, until the vegetables are somewhat tender, about 6 minutes. Transfer the vegetable mixture to a small bowl and stir in the olives, pimento and salt. Set aside to cool.
• When the olive-vegetable salad has cooled, stir in the parsley.
• Slice the bread in half lengthwise. Using your hands, scoop out the inside of each bread half to make a shallow pocket. Brush the inside of the top half with the remaining 2 tablespoons oil. Fill the bottom bread half with the olive-vegetable salad and pack it down with your hands. Layer the provolone, mortadella and soppressata over the salad (without letting any hang over the sides).
• Cover with the top bread half and tightly wrap the sandwich with plastic wrap. Place the sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for at least 1 hour or up to 3 hours.
• Remove the plastic wrap and cut the sandwich into fourths or sixths. Serve.

EDDIE JACKSON'S KICKED-UP GUAC

Steps:

• Combine the tomatoes, sour cream, avocado and lime juice in a bowl (or a food processor for a smooth guacamole) and mix until just combined. Season with salt and pepper to taste