MUFFULETTA
Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
MUFFULETTA
A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich.
Provided by LYNNC51
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
- Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
- Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.
Nutrition Facts : Calories 1016 calories, Carbohydrate 71.7 g, Cholesterol 95.9 mg, Fat 63.2 g, Fiber 5.6 g, Protein 40.2 g, SaturatedFat 20.2 g, Sodium 3697.7 mg, Sugar 5.4 g
MUFFALETTA
Provided by Bobby Flay
Time 25m
Yield 8 servings
Number Of Ingredients 14
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.
MUFFULETTA MEATBALL SUB
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 35
Steps:
- For the meatballs: Preheat the oven to 400 degrees F. In a food processor, combine the capicola, ham and salami, and pulse until the meats are chopped.
- In a bowl, combine the ground beef, chopped meats, milk, breadcrumbs, Parmesan, onion, parsley and eggs. Mix until combined. Make a small test patty and cook. Taste the patty and then sprinkle the meat mixture with salt and pepper. Portion the meatball mixture into 3-ounce balls and arrange on a sheet pan. Bake the meatballs until three-quarters cooked, about 20 minutes.
- For the sauce: In a pot, heat the oil. Add the carrots, celery and onions, and saute until tender. Add the garlic, oregano and rosemary, and saute for another 2 minutes. Deglaze the pan with the red wine. Add the tomatoes, tomato puree and tomato paste and stir to combine. Bring the sauce to a simmer and cook for 30 minutes, stirring occasionally to avoid burning.
- Stir in the basil and season the sauce with salt and pepper.
- For the tapenade: In a food processor, combine the olives, sun-dried tomatoes, rosemary, thyme, garlic and some pepper, and pulse until finely chopped. Add the oil to the mixture slowly, while pulsing.
- For plating: Bring the sauce to a simmer in a pot and add the meatballs. Simmer until the meatballs are fully cooked, and then hold hot until ready to serve.
- Split the hoagie rolls and butter each side. Toast the rolls on a hot skillet or saute pan. Spread about 2 tablespoons of the tapenade on the toasted roll and spoon 3 meatballs into each roll. Top each roll with some tomato sauce, Parmesan and chopped parsley, then serve.
MUFFULETTAS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
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
A sandwich that originated in New Orleans, this recipe is from the Café Maspero in the French Quarter. Traditionally, a muffaletta has venison, but this version uses pastrami, which is the Café Maspero's specialty. The time does not include the 1 hour marinating.
Provided by Scarlett516
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain the giardiniera and olives. Chop coarsely in a food processor.
- Remove to a bowl and add the olive oil, garlic, oregano, ground black pepper, and stir well. Set aside and allow to marinate for one hour.
- Spread 1 tbsp olive salad on each side of the rolls.
- Place 3 slices of pastrami on each roll, followed by three slices of ham and 2 slices of salami.
- Top each roll with 2 slices of cheese and place under a broiler until the cheese has melted and the sandwich is warm. Place the top on the roll and serve immediately.
Nutrition Facts : Calories 847.4, Fat 47.3, SaturatedFat 19.3, Cholesterol 192.6, Sodium 3524.7, Carbohydrate 35.3, Fiber 2.3, Sugar 1.5, Protein 68.2
NEW ORLEANS MUFFULETTA SANDWICH
Note The dressing can include a mashed anchovy. The recipe is based off the Central Market recipe. Adopted 7/28 Make at your own risk until I work with it. It might be like the wonderful potatoes. Fantastic or .. not. If you make it please give feedback and tell me what you liked and what you did so I can use this to improve the recipe if needed.
Provided by drhousespcatcher
Categories Lunch/Snacks
Time 12h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- OLIVE SALAD:.
- If using Italian bread use the one with the sesame seeds on top. If you use French bread it is a Liuzza's-style "Frenchuletta" make sure the bread is crisp crusted.
- Olive Salad:.
- Combine all ingredients and mix well.
- Place in tightly covered container in refrigerator and marinate for at least 12 hours before using.
- SANDWICH:.
- Split your loaf lenghtwise then spread with olive salad.
- Place meats and cheeses evenly on bottom half Close. Cut into quarters.
- NOTE: Feel free to play with the amounts. Each person as a different taste.
Nutrition Facts : Calories 735.3, Fat 65.1, SaturatedFat 19.8, Cholesterol 101.6, Sodium 2367.4, Carbohydrate 7.8, Fiber 2.1, Sugar 1.6, Protein 31.4
MUFFULETTA DRESSING
This recipe is the result of numerous attempts to duplicate (and improve on) a famous New Orleans sandwich. Prep time does not include setting time.
Provided by Toby Jermain
Categories Vegetable
Time 30m
Yield 7 cups, about
Number Of Ingredients 19
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.
LINDA'S MUFFULETTA SANDWICH NEW ORLEANS STYLE
This sandwich is GREAT served hot or cold! If eating cold make up a day ahead, and let the flavors meld. If serving hot, follow the directions below. This is one AWESOME sandwich to bring to the beach, camping, or to the office for lunch! Here's the recipe to make your own Recipe #269636, and here is the recipe for the Recipe #269638. You wanna talk about a SPECTACULAR sandwich? Here it is folks!
Provided by Lindas Busy Kitchen
Categories Lunch/Snacks
Time 25m
Yield 1-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Cut bread in half horizontally, to form a sandwich bun.
- Layer the ham on the bottom slice of bread.
- Add the mortadella, then the salami.
- Spread the olive salad over the meats evenly.
- Top with the slices of provolone cheese, and place the sandwich top on.
- Press down slightly to compress the sandwich.
- Wrap the sandwich in foil, and bake for 20 minutes, or until the cheese begins to melt into the olive salad.
- Slice sandwich into 4 quarters.
- Use toothpicks to secure the layers. Remove.
- before eating.
Nutrition Facts : Calories 1189.7, Fat 89.2, SaturatedFat 42.9, Cholesterol 249.7, Sodium 4604.8, Carbohydrate 12.8, Sugar 0.9, Protein 82.6
MUFFULETTA MEATBALLS
The flavors of these tasty meatballs are based on those of the famous New Orleans muffuletta sandwich! From "The Meatball Cookbook Bible"....
Provided by loof751
Categories Meatballs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Tear the bread into small pieces. Finely chop the ham, salami, olives, and garlic.
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with vegetable oil spray.
- Combine the egg and milk in a large mixing bowl. Add bread, ham, salami, olives, cheese, garlic, parsley, vinegar, and oregano and mix well.
- Add the pork to the mixing bowl and season with salt and cayenne pepper. Mix very well.
- Shape meat mixture into 1 1/2 inch meatballs and place on the prepared baking sheet. Spray the tops of the meatballs with vegetable oil spray.
- Bake at 450 for 12-15 minutes or until cooked through. Serve immediately.
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