Muffulettasalad Recipes

MUFFULETTA

Muffuletta image

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

Ingredients

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

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 OLIVE SALAD

Muffuletta Olive Salad image

This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices, or make it deluxe with diced ham and salami. - Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 16 servings (1/4 cup each).

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
6 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon thinly sliced green onion
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1-1/2 cups green olives with pimientos, halved
1 cup coarsely chopped giardiniera
1/2 cup coarsely chopped pickled beets
1/2 cup pitted Greek olives, halved
1/3 cup roasted sweet red peppers, chopped
1/4 cup finely chopped celery
1 tablespoon drained capers

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.

Nutrition Facts :

MUFFALETTA PASTA SALAD

Muffaletta Pasta Salad image

The great New Orleans sandwich turned into an easy cold dish. You can serve this over a bed of lettuce with a slice of French bread to make it a meal versus a side dish.

Provided by Elisa Nuccio Holt

Categories Salad 100+ Pasta Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound rotini pasta
5 ounces tapenade (olive spread), or more to taste
1 pinch ground black pepper to taste
1 (14 ounce) can artichoke hearts, drained and quartered
8 ounces sliced salami, cut into thin strips
8 ounces sliced baked ham, cut into thin strips
1 (6 ounce) can black olives, drained
4 ounces mozzarella cheese, cubed
4 ounces provolone cheese, cubed
1 red bell pepper, cut into thin strips
¼ bunch fresh parsley, finely chopped
2 tablespoons toasted sesame seeds

Steps:

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water to cool.
Mix tapenade into pasta and season with pepper. Add artichoke hearts, salami, ham, olives, mozzarella cheese, provolone cheese, red bell pepper, and parsley to pasta mixture and toss to coat. Transfer salad to a serving bowl and top with sesame seeds.

Nutrition Facts : Calories 585.1 calories, Carbohydrate 51.6 g, Cholesterol 63.7 mg, Fat 29 g, Fiber 4.2 g, Protein 28.6 g, SaturatedFat 9.9 g, Sodium 1775.8 mg, Sugar 2.4 g

MUFFULETTA SALAD

Muffuletta Salad image

Make and share this Muffuletta Salad recipe from Food.com.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1/4 lb day-old French bread, cut into 1-inch cubes
2 tablespoons olive oil
1 large pinch salt
3 tablespoons red wine vinegar
2 tablespoons pepperoncini peppers, minced
2 small garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 tablespoons olive oil
1/4 cup kalamata olive, pitted and sliced
1/4 cup pimento-sliced olive, sliced
2 heads romaine lettuce, cored and chopped
1/2 lb fresh mozzarella cheese, cubed (or bocconcini 1 1/2 cups)
1/4 lb mortadella, thinly sliced and cut into 1-inch pieces (1 cup)
1/4 lb ham, thinly sliced, cut into 1-inch pieces (deli ham - 1 cup)
1/4 lb genoa salami, thinly sliced, cut into 1-inch pieces (1 cup)
3 ounces provolone cheese, sliced, cut into 1-inch pieces (2/3 cup)

Steps:

To make the croutons, preheat the oven to 300 degrees F. Toss the bread cubes with the olive oil and salt. spread the bread cubes in a single layer on a large baking sheet. Toast, tossing occasionally until golden, about 15 minutes.
To make the dressing, whisk together the vinegar, pickled peppers, garlic, salt and black pepper in a medium bowl. Whisk in the olive oil, kalamata olives and pimento olives.
To make the salad, toss romaine with the mozzarella or bocconcini, mortadella, ham, salami, provolone and croutons. Pour the dressing over the salad and toss to combine well.
Serve immediately.

Nutrition Facts : Calories 540.1, Fat 34.1, SaturatedFat 11.2, Cholesterol 59.6, Sodium 1414.5, Carbohydrate 34.7, Fiber 4.8, Sugar 3.5, Protein 25.2

MUFFALETTA SALAD

Muffaletta Salad image

Provided by Guy Fieri

Categories side-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 tablespoon garlic, minced
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/4 cup olive juice from can
1 tablespoon fresh lemon juice
1/2 teaspoon red chili flakes
1 teaspoon freshly ground black pepper
1 carrot, peeled and diced
1/2 cup diced black olives
1/2 cup diced green olives
1/2 cup diced marinated artichoke hearts, diced
1/2 cup roasted red bell pepper, diced
1/2 cup diced celery
1/2 red onion, minced
3 cups cooked orzo
1 cup feta cheese
8 to 10 Bibb lettuce cups
1/2 cup diced Roma tomatoes

Steps:

In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flakes, pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with plastic wrap, place into refrigerator and let marinate for 2 to 4 hours.
Add orzo to marinated vegetables, toss, then add feta and toss again.
Serve in lettuce cups and top with tomatoes.

MUFFULETTA SALAD II

Muffuletta Salad II image

This is slightly different than another recipe for Muffuletta Salad that's posted here. Originally from a Good Morning America Show from January 2001 with Emeril Lagasse.It's a great meal with some crusty bread in the summer when it's too hot to cook!

Provided by Leslie in Texas

Categories < 60 Mins

Time 51m

Yield 8-12 serving(s)

Number Of Ingredients 19

Ingredients

6 cups water
2 1/2 teaspoons salt
1 lb small shell pasta or 1 lb other small dry pasta
1/2 lb bulk salami, cut into 1/4 inch dice
1 lb bulk provolone cheese, cut into 1/4 inch dice
1/2 lb bulk mortadella, ham, cut into 1/4 inch dice
1/2 lb bulk boiled ham, cut into 1/4 inch dice
20 pitted jumbo black olives, sliced
20 large pimento-stuffed green olives, sliced
1/4 cup minced onion
1/2 cup celery, diced
1 cup fresh parsley leaves, chopped
1/4 cup fresh thyme leave
1 cup extra virgin olive oil
6 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (to taste)
1 tablespoon fresh garlic, minced
1 teaspoon pepper, freshly ground

Steps:

Combine water and 1 teaspoon salt in a large saucepan and bring to a boil over high heat.
Add pasta and cook uncovered, stirring occasionally until tender, about 6-8 minutes.
Remove from heat and drain.
Rinse with cold water and drain again.
In a larger bowl, combine pasta,salami,provolone,mortadella, boiled ham, olives,onion,celery,parsley, and thyme.
In a small bowl, whisk together vinegar,worcestershire,hot sauce,garlic,pepper, and 1/2 teaspoon of the salt.
Then, gradually whisk in the olive oil.
Pour over salad mixture and add remaining 1 teaspoon of salt.
Toss to mix well.
Store in an airtight container in the refrigerator for at least eight hours before serving.

Nutrition Facts : Calories 1020, Fat 61.6, SaturatedFat 20.4, Cholesterol 88.7, Sodium 2516.6, Carbohydrate 85.3, Fiber 23.9, Sugar 2.4, Protein 43.9

REAL N'AWLINS MUFFULETTA

Real N'awlins Muffuletta image

These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.

Provided by jenn

Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes

Time P1DT40m

Yield 8

Number Of Ingredients 22

Ingredients

1 cup pimento-stuffed green olives, crushed
½ cup drained kalamata olives, crushed
2 cloves garlic, minced
¼ cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
½ cup pepperoncini, drained
¼ cup marinated cocktail onions
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
¼ cup red wine vinegar
½ cup olive oil
¼ cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

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.

Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g

CHICKEN MUFFULETTA SALAD

Chicken Muffuletta Salad image

Categories Salad Chicken Herb Olive Poultry Tomato Picnic Quick & Easy Lunch Meat Celery Summer Party Potluck Oregano Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 8

Ingredients

1/3 cup purchased olive oil vinaigrette
2 large garlic cloves, minced
2 tablespoons chopped fresh oregano
1/2 pound diced cooked chicken (about 2 cups)
1 1/2 cups diced seeded plum tomatoes
1 cup diced celery
1/2 cup diced salami
1/2 cup pimiento-stuffed olives, chopped

Steps:

Whisk first 3 ingredients in medium bowl to blend. Mix in all remaining ingredients. Season salad with salt and pepper. Mound salad on plates.

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