Muffalata Sandwich By Any Name Tastes Great Recipes
ITALIAN MUFFULETTA
Provided by Giada De Laurentiis
Time 10m
Yield 6
Number Of Ingredients 15
Steps:
- In a large bowl, whisk the vinegar, garlic, and oregano to blend. Gradually whisk in the oil. Stir in the green and kalamata olives and roasted peppers. Season the vinaigrette with salt and pepper.
- Using a serrated knife, slice off the top inch of the bread loaf. Hollow out the bottom and top halves of the loaf. Spread some of the vinaigrette in the bread bottom. Layer the meats and cheese in the bottom half. Top with the onion, then the arugula. Spread the remaining vinaigrette on the cut side of the bread top, then replace the bread top. (The sandwich can be made a day ahead. Wrap with plastic wrap and refrigerate.)
- Cut the sandwich into wedges and serve.
Nutrition Facts : ServingSize 6
MUFFALETTA PANINI
A crusty Panini with 3 kinds of meat, provolone cheese and fresh olive salad.
Provided by Christin Mahrlig
Categories Sandwich
Time 20m
Number Of Ingredients 16
Steps:
- To make Olive Salad, combine all ingredients in a small bowl. Season to taste with salt and pepper. Refrigerate until needed.
- Heat a Panini Grill (or a skillet or griddle).
- For each sandwich, Brush the outsides of bread with olive oil and spread olive salad on the inside of both pieces of bread.
- Layer desired amount of cheese and meats. Place one assembled sandwich at a time in the Panini press and cook until bread is crispy and cheese is melted. Slice in half to serve.
Nutrition Facts : Calories 924 kcal, ServingSize 1 serving
MINI MUFFULETTA
These hearty sandwiches are great for holiday parties or any get-together. Recipe is from Taste of Home. This requires no cooking time. These can be made the day before. They need to refrigerate overnight (not included in prep time).
Provided by CookingONTheSide
Categories < 30 Mins
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, combine the first eight ingredients, set aside.
- Hollow out tops and bottoms of rolls, leaving 3/4-inch shells (discard removed bread or save for another use).
- Spread olive mixture over tops and bottoms of rolls.
- On roll bottoms, layer the hard salami, provolone cheese, cotto salami and mozzarella cheese.
- Replace tops.
- Wrap tightly in plastic wrap.
- Refrigerate overnight.
- Cut each into wedges; secure with toothpicks.
MINI MUFFULETTA
People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.-Gareth Craner, Minden, Nevada
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use)., Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. , Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.
Nutrition Facts : Calories 119 calories, Fat 8g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 537mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
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