Mediterranean Veggie Muffuletta Recipes

MEDITERRANEAN VEGGIE MUFFULETTA

Steps:

• Combine the dressing and olive salad ingredients and stir together thoroughly; chill in refrigerator for 2 hours or overnight.
• Trim the stem off the eggplant and slice lengthwise - slices should be about 1/4" thick and the skin should be left on for easier broiling.
• Arrange slices in a single layer on a baking sheet and brush with half the vinaigrette dressing; broil slices 4 to 5 inches from heat source for 2 to 3 minutes on each side, or until lightly browned, then remove from heat and set aside.
• Cut (round) loaf of bread horizontally and pull out some of the soft center to allow room for sandwich filling.
• Drain the olive salad from the dressing, reserving the dressing.
• Put half of the olive salad over the base of the loaf.
• Now create layers of broiled eggplant, half of the cheeses, half of the peppers, half spinach, half tomatoes, half lettuce, and drizzle with a tablespoon of the reserved dressing; repeat all layers, and end with a third layer of eggplant.
• Drizzle the remaining dressing (or as much as you like) with olives on the underside of the loaf "lid" and place on top of sandwich.
• Wrap the entire sandwich tightly in plastic wrap and refrigerate.
• Note: some muffuletta lovers continue with the following directions - my personal preference is to do so, but it's up to you: place the filled loaf on a plate or flat pan; cover with another pan and load several pounds of weight on top (you can use canned goods, a bag of sugar, whatever you have that is heavy); refrigerate for at least 4 hours; this compresses the sandwich, marrying flavors and making it easier to cut and serve; cut into small wedges for serving.
• The flavors are best if the muffuletta is chilled for at least 4 hours and then brought to room temp before cutting and serving.

MUFFULETTAS

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 DRESSING

Steps:

• Vegetables can be chopped not too fine in a food processor, but much better done by hand.
• Combine all vegetables in a medium bowl.
• Toss with oregano, basil, thyme, and black pepper.
• Add 1/4 cup olive brine, Giardineria brine, and peperoncini brine, and toss again to combine.
• Let sit for 1-2 hours.
• Drain thoroughly, but carefully, to minimize loss of herbs, discarding brine.
• Return to bowl.
• In a small bowl, thoroughly combine chopped anchovy fillets, dry mustard, and wine vinegar, and let sit for 10 minutes.
• Whisk rapidly while adding olive oil in a slow, steady stream until emulsified.
• Pour dressing over vegetable mixture, and toss to combine thoroughly.
• Cover, and refrigerate overnight.
• Bring to room temperature, taste, and adjust amount of garlic and black pepper as desired.
• We like lots of garlic!
• Spoon mixture into a sealable container, and refrigerate.
• Bring to cool room temperature, just enough for olive oil to liquify, and mix thoroughly just before serving.
• Serving Suggestions: Muffulettas, obviously!
• Cut Kaiser rolls or really big, round French rolls in half horizontally.
• Brush cut sides with a little of the liquid from the dressing.
• Cover bottom of the split rolls with lots of thinly sliced ham, salami, and provolone cheese.
• Top with several tablespoons of olive dressing and the top of the roll.
• Salad dressing- Combine some of the olive dressing with more olive oil and wine vinegar.
• Serve with mixed green, bell peppers, onions, croutons, cheese, etc.
• Spread or Dip- Combine 1/2 cup olive dressing with softened cream cheese.
• Serve with assorted crackers.
• Thin with some of the brine to use as a dip for veggies and/or chips.
• It's better as a spread on crackers or Melba toast than as a dip, however.

VEGETARIAN MUFFULETTA

Steps:

• Cut bread in half and hollow out the bottom, leaving only the crust.
• In food processor, chop gardineira, mushrooms, artichoke hearts and olives along with marinating liquid from jars.
• Spread 1/3 of the veggie mixture on the bottom of the bread.
• Layer with provolone cheese.
• Layer of roasted peppers.
• Layer of watercress.
• Layer of veggie mixture.
• Layer of feta.
• Layer of tomatoes.
• Layer of veggie mixture.
• Top sandwich with other half of bread.
• Wrap sandwich toghtly in plastic and weight or press with a heavy pan or a pan with some cans in it.
• Chill overnight.
• Slice into wedges to serve.