Muffulettaspread Recipes

NEW ORLEANS MUFFULETTA RECIPE

Steps:

• Slice the round bread in half and open both sides on a flat surface.
• Brush both inner sides of the bread with oil from the Olive Salad or extra virgin olive oil, go a little heavier on the bottom.
• Begin layering thre ham, salami, and mortadella on the bottom half of the bread. Top with cheeses.
• Next, add the olive salad from the center out and spread it, leaving about a half-inch around the edge. Place the top half of the bread over the olive mixture, and press down to let the bread absorb the olive salad juices.
• Using a bread knife, slice into 4 to 6 wedges.
• Optional: place the whole sandwich, before slicing, on a large baking sheet, and toast/warm-up in a 350F preheated oven for about 5 minutes.

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.

NORTON'S CAFE OLIVE SALAD (MUFFULETTA SPREAD)

Steps:

• Combine all ingredients in food processor. Pulse a few times or until desired consistency is achieved. I like it a little chunky.

MUFFULETTA SPREAD

Steps:

• Combine all ingredients in food processor.
• Pulse until blended and coarsley chopped.
• Refrigerate in glass jar for up to 2 weeks.

MUFFALETTA

Steps:

• Remove insides of bread boule and reserve for another use. Spread olive salad over cut side of bottom half of bread.
• On the bottom half of the bread, layer mortadella, soppressata, salami, coppa, cheese, Peppadews, and arugula. Sandwich top half of bread over meats and cheese. Wrap the sandwich in plastic wrap and weigh down with a cast-iron skillet or two large cans of tomatoes and place in the refrigerator overnight.
• Remove sandwich from refrigerator, cut into wedges, and serve.