THE BEST OLIVE SALAD FOR A MUFFULETTA SANDWICH
Learn to make an olive salad, which is the foundation for the famous muffuletta sandwich from New Orleans.
Provided by Kevin D. Weeks.
Categories Dinner Lunch Sandwiches
Time 12h15m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 60 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, Sodium 498 mg, Sugar 1 g, Fat 6 g, ServingSize 10 servings, UnsaturatedFat 0 g
OLIVE SALAD FOR MUFFALETTAS
I created this olive salad recipe after a vacation to New Orleans. Muffaletta sandwiches are fabulously addictive! Sometimes I will assemble the sandwiches and broil them open faced until the meat is crisped and the cheese melted and toasty. Enjoy!
Provided by Beth Stone Strachan
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 11
Steps:
- Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 6 g, Fat 19.3 g, Fiber 2.1 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 692.2 mg, Sugar 0.4 g
MUFFULETTA OLIVE SALAD
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
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 :
MUFFULETTA
Here is The Times's take on a classic New Orleans sandwich, built between slices of light, airy sesame bread, and layered thick with olive salad and cold cuts. It is among the best picnic sandwiches on the planet.
Provided by The New York Times
Categories easy, lunch, quick, main course
Time 30m
Yield Serves 6 to 8
Number Of Ingredients 18
Steps:
- Make the olive salad by combining all ingredients in a large bowl. Set aside to marinate.
- Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.
- Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and let sit at least 10 minutes. To serve, slice into 6 or 8 wedges. It will keep for several hours in the refrigerator wrapped in plastic.
Nutrition Facts : @context http, Calories 567, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 33 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 1535 milligrams, Sugar 19 grams, TransFat 0 grams
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