Muffuletta Olive Salad Sandwich Recipes

REAL N'AWLINS MUFFULETTA

Steps:

• To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
• To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

MUFFULETTA OLIVE SALAD

Steps:

• Chop all ingredients to your desired consistency.
• Combine everything together into a bowl.
• Cover and refrigerate for a week to allow the flavors to marinate together. Stir occasionally.
• Remove from refrigerator a few hours before use to allow olive salad to return to its natural consistency.

MUFFULETTA

Steps:

• In a small bowl, combine the olive oil and minced garlic. Let it sit for at least 15 minutes.
• Place the olives, giardiniera, shallot and oregano in your food processor. Pulse a few times until coarsely chopped.
• Transfer the olive mixture to a bowl. Add half of the garlic oil and vinegar. Stir until throughly mixed.
• Taste and season with salt and pepper as needed. For best results, cover with plastic and refrigerate overnight (or up to a week).
• Split the bread in half and brush each cut side with the remaining garlic oil.
• Heat a medium-sized skillet over medium heat, and toast the bread directly in the pan until crisp and golden brown, about 1-2 minutes per side.
• Place the bottom part of the bread, cut side up, on a cutting board. Spread half of the olive salad, making sure to include the juices.
• Layer all the Genoa salami, followed by all the ham. Then, layer the provolone cheese, mozzarella cheese, mortadella, prosciutto and soppressata. Finish with the remaining olive salad.
• Close the sandwich and wrap it tightly - two or three times - with plastic wrap.
• Place the muffuletta top side up on a cutting board and put something heavy (like a big book or a heavy pot) on top of it, to compress it. Let it rest for 1 hour. After 1 hour, turn the sandwich upside down and continue compressing for another hour.
• Cut the sandwich into wedges and serve.

MUFFULETTA OLIVE SALAD

Steps:

• In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

MUFFULETTA OLIVE SALAD

Steps:

• Preheat the oven to 400°. Place bell pepper on a sheet pan lined with foil or parchment paper and roast until skins are blackened and flesh is soft, about 25-30 minutes. Transfer the bell pepper to a small bowl and cover with plastic wrap.
• Let the pepper rest until cool enough to handle. Remove the skin, stem, seeds and membrane and discard. Place the flesh of the pepper into a food processor.
• Add the remaining ingredients and pulse until well chopped. Transfer to a storage container and refrigerate overnight for the flavors to marry.
• Use in a classic Muffuletta Sandwich, or spread on crackers with goat cheese for an appetizer. Spoon a bit onto grilled chicken, fish or pork.

MUFFULETTA OLIVE SALAD SPREAD

Steps:

• Mix all ingredients together in a bowl.
• Cover with plastic wrap and leave to marinate for an hour.
• Use in a muffuletta sandwich.

MUFFULETTA SANDWICH (SCHLOTZSKY STYLE)

Steps:

• Combine all the olive salad ingredients and mix well.
• Chill for at least 30 minutes.
• Spread a couple tablespoon of olive salad in the inside of top of the bun.
• Alternating layers of meats and cheese on the bottom half (alternating).
• Carefully close the sandwich.
• Can be eaten hot or cold.
• To heat, wrap in foil and place in 350 degree oven for 8 minutes, or lightly grill until cheese is melted.
• Serve garnished with pepperoncini pepper.

MUFFULETTA OLIVE SALAD & SANDWICH RECIPE

Steps:

• Mix first seven ingredients and let stand at room temperature overnight.
• Have all meats/cheeses sliced very,very thinly. The following day, slice a loaf of GOOD French bread horizontally. Scoop out some of the center of the loaf and drizzle wth olive oil, from the olive salad you made the night before, on both sides of the bread. On the bottom half, spread some of the olive salad. Then, layer the salami, Provolone, prosciutto, and Muenster, alternating until all are gone. Put more of the olive salad in the top of the loaf, and wrap the assembled sandwich in tinfoil (seam side UP) and bake @ 350 for 15-20 minutes.
• This makes a LOT of relish, so if you like, it's easily halved.

MUFFULETTA PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse with cold water to stop it from overcooking; place in a large bowl and toss the pasta with olive oil to prevent sticking. Add red bell pepper, salami, mortadella, capicola, provolone and olive salad and mix to combine. In a separate bowl, whisk together mayonnaise and vinegar and pour over pasta. Add parsley and mix to combine. Season to taste. (Be careful not to over-salt as the meats and olive salad already contain salt.)

THE BEST OLIVE SALAD FOR A MUFFULETTA SANDWICH

Steps:

• Gather the ingredients.
• Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers .
• Place the drained ingredients in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil.
• Pulse until coarsely chopped.
• Transfer to a container, cover, and refrigerate until ready to use.