Miss Rachaels Muffuletta Recipes

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.

MUFFULETTA

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.

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.

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.
• 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.

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.

MONJUNIS MUFFULETTA

Steps:

• Layer the bun with ingredients, in order given, and top with the peppers. Bake muffuletta to warm and melt cheese. Spread with Monjunis Olive Mix.ne
• Chop ingredients finely or coarsely, whichever is your pleasure. Store in tightly sealed glass jar.

TRADITIONAL MUFFALETTA BREAD

Steps:

• Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy.
• Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces.
• When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. Scrape the sides down between additions. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary. Alternatively, you can let the machine do the work.
• Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.
• Punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10″.) Place the dough on a lightly oiled baking sheet. Sprinkle the top with sesame seeds, about 2-3 Tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour.
• When the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree F oven for 10 minutes. Turn the heat down to 375 degrees F for an additional 25 minutes or until it's golden brown and sounds hollow when tapped.