Muffalata Sandwich By Any Name Tastes Great Recipes

ITALIAN MUFFULETTA

Italian Muffuletta image

Provided by Giada De Laurentiis

Time 10m

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup red wine vinegar
2 garlic cloves (finely chopped)
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives (chopped)
1/3 cup pitted kalamata olives (chopped)
¼ cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 1-pound round bread loaf (about 7 inches in diameter)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone cheese
½ red onion (thinly sliced)
1½ ounces arugula leaves

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

Muffaletta Panini image

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

Ingredients

1 cup sliced olives, (I use a mixture of green and kalamata)
1/4 cup finely diced red onion
1/2 cup chopped marinated artichoke hearts
1/2 cup chopped roasted red pepper
2 garlic cloves, (minced)
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon oregano
2 tablespoons Pompeian Olive Oil
1 tablespoon Pompeian red wine vinegar
salt and pepper to taste
8 slices French or Italian bread (or use ciabatta but cut horizontally)
12 slices provolone cheese
1/2 pound thinly sliced salami, (I use genoa)
1/2 pound Mortadella
1/2 pound Capicola or prosciutto
more Pompeian Olive oil for bread

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

Mini Muffuletta image

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

Ingredients

1 (10 ounce) jar pimento stuffed olives, drained and chopped
2 (4 1/4 ounce) cans ripe olives, chopped
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
6 French rolls, split
1/2 lb hard salami, thinly sliced
1/4 lb provolone cheese, sliced
1/2 lb cotto salami, thinly sliced
1/4 lb part-skim mozzarella cheese, sliced

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

Mini Muffuletta image

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

Ingredients

1 cup pimiento-stuffed olives, drained and chopped
1 can (4-1/4 ounces) chopped ripe olives
1 tablespoon balsamic vinegar
1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
6 French rolls, split
1/2 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/2 pound thinly sliced cotto salami
1/4 pound sliced part-skim mozzarella cheese

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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