CENTRAL GROCERY'S MUFFULETTA
Make and share this Central Grocery's Muffuletta recipe from Food.com.
Provided by Alan in SW Florida
Categories Lunch/Snacks
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, combine celery, giardiniera, parsley, olives, olive oil, black pepper, and garlic. Set aside.
- Remove a 1" layer of soft center of bread from both halves to make room for the filling. On bottom half of bread, spread half of the olive mixture; top with the ham, cheese, salami, and remaining olive mixture. Replace top half of bread; press halves together.
- Wrap sandwich tightly in plastic wrap, then in foil, and refrigerate for at least 2 hours or up to 24 hours.
- Cut into 8 wedges and serve.
Nutrition Facts : Calories 840.1, Fat 27.5, SaturatedFat 9.2, Cholesterol 51, Sodium 2144, Carbohydrate 111.1, Fiber 5.6, Sugar 5.6, Protein 37.9
MINI MUFFULETTAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h25m
Yield 8 to 12 servings
Number Of Ingredients 19
Steps:
- For the spicy olive spread: Mix together the pimientos, olives, mayonnaise, peppers, vinegar, oregano, green onions, salt and pepper in a bowl until well combined. Set aside.
- For the sandwiches: Without separating the rolls, slice the entire top off the set of Hawaiian rolls. Place the bottoms on a baking sheet.
- Lightly dress the iceberg in the olive oil and vinegar, then set aside.
- Smear the spicy olive spread on the bottom half of the rolls. Next, layer on half the meats and cheeses. Top with the iceberg, followed by the remaining meats and cheeses. Finally replace the top half of the rolls.
- Wrap with plastic wrap or foil and place in the fridge for at least 2 hours or up to 24. Remove to a cutting board, then slice the rolls and serve.
ALMOST CENTRAL GROCERY MUFFULETTA
Growing up in New Orleans, this sandwich was a staple. Must be consumed with a cold Barq's root beer. This recipe was printed in the Times Picayune.
Provided by Penny Stettinius
Categories Lunch/Snacks
Time 1h20m
Yield 1 sandwich, 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine the olives, capers, anchovies, olive oil, lemon juice, parsley, garlic, and oregano in a bowl.
- Cover and chill for 2 to 4 hours.
- To assemble the sandwich, split the loaf of bread in half horizontally.
- Take some of the soft insides out of each side.
- Brush the inside of the top and bottom shells with excess marinade from the bottom of the olive salad bowl.
- Stir the relish to blend and then spoon half onto the bottom round of bread.
- Arrange the mortadella slices over the olive salad.
- Then layer the provolone and salami.
- Mound the remaining olive salad over that and cover with the top shell.
- Wrap the sandwich tightly with plastic wrap and chill for at least 1 hour.
- Cut the sandwich into wedges to serve.
Nutrition Facts : Calories 2391.6, Fat 166.9, SaturatedFat 54.4, Cholesterol 262.9, Sodium 6877.7, Carbohydrate 128.8, Fiber 9.5, Sugar 3.2, Protein 94.4
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