Monster Muffaletta Recipes

COCHON BUTCHER'S MUFFALETTA

Steps:

• Spread each half of bread with the giardiniera. Arrange the capicola, mortadella, and provolone on the bottom bread half; top with remaining bread. To serve sandwich warm, preheat the oven to 350 degrees F. Bake the sandwich until warmed through, about 5 minutes. Serve the sandwich warm or at room temperature.

MUFFALETTA

Steps:

• Pulse the olive mixture in a food processor until roughly chopped. Cut the bread in half lengthwise, scoop out some of the bread from the top and bottom of the loaf and then spread both sides with the olive mixture. On the bottom half of the bread, evenly distribute half the cheese, all of the mortadella, all of the salami and the remaining half of the cheese and place the top of the bread back on. Wrap tightly in plastic wrap and place a heavy pan on top with a brick on top of that. Let sit for 3 hours. Cut into 4 wedges and serve.
• What to toss in if you have it: You can always add another cheese to this. Why not try mozzarella?
• BYOC: You can add heat by choosing a spicy marinated olive.

MUFFALETTA

Steps:

• Whisk together the mayonnaise, vinegar, mustard and honey in a large bowl. Add the onion, olives, peppers, parsley and oregano; toss, and season, to taste, with salt and pepper.
• Slice the bread in half and pull some of interior from the top half. Spread some of the olive salad on each half. You will probably have some salad left; it holds well in the refrigerator.
• Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half, press gently, slice, and serve.

REAL N'AWLINS MUFFALETTA

Steps:

• At least a day before serving- Cut bread in half horizontally; hollow out some of the excess bread to make room for the filling. Spread each piece of bread with equal amounts of the olive salad, including oil.
• Top the bottom half (over the olive salad) with layers of the meats and cheeses in any order. I like to layer a meat, then a cheese.
• Put the two halves together and wrap tightly. Refrigerate for several hours or preferably overnight; this allows the flavors to mingle and the olive salad to soak into the bread. I turn the loaf over several times while in fridge so the oil evenly soaks both top and bottom of sandwich.
• To serve- cut into serving sizes; this sandwich is so fat you may need to put toothpicks in it to hold it together! It is extremely filling; a little bit goes a long way. Easily serves 8-10 hungry people.