Sicilian Overstuffed Sandwich Wedges Recipes

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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

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.

SICILIAN OVERSTUFFED SANDWICH WEDGES



Sicilian Overstuffed Sandwich Wedges image

For a casual holiday lunch or supper, you'll have a guaranteed winner with this stacked-high, Italian-style sandwich. I like the convenience of assembling it a day in advance. -Pat Powell, Wooster, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 15

1 round loaf (1 pound) unsliced Italian bread
1/2 cup pitted Greek olives, sliced
1/2 cup chopped pimiento-stuffed olives
1/4 cup minced fresh parsley
1/4 cup olive oil
1 tablespoon fresh oregano leaves
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1/2 teaspoon coarsely ground pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup sliced pepperoncini
1/4 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1 jar (16 ounces) roasted sweet red pepper strips, drained
1/4 pound sliced pepperoni

Steps:

  • Cut loaf of bread in half; hollow out top and bottom, leaving a 3/4-in. shell (discard removed bread or save for another use). , In a small bowl, combine the olives, parsley, oil, oregano, vinegar, garlic, pepper and pepper flakes. Spoon half into bread shell. Layer with pepperoncini, salami, cheese, roasted peppers, pepperoni and remaining olive mixture. Replace bread top. , Wrap in plastic; refrigerate for 2-3 hours or overnight. Cut into eight wedges.

Nutrition Facts : Calories 434 calories, Fat 27g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 1410mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.

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