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.
MINI MUFFULETTA
People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.-Gareth Craner, Minden, Nevada
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use)., Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. , Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.
Nutrition Facts : Calories 119 calories, Fat 8g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 537mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
MINI MUFFULETTA KABOBS
My aunt Mary Alice made these yesterday for a puppy shower we held at her house. They were very yummy!
Provided by Christy Luster
Categories Brunch
Time 1h
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Layer 1 slice each of smoked ham, provolone cheese, and Genoa salami; tightly roll up, and slice into 4 equal pieces, Repeat procedure 5 times.
- Thread 24 (4-inch) wooden skewers with 1 of each: pepperoncini salad pepper, meat-and-cheese roll, 1 ½-inch-long roasted red bell pepper, and pimiento-stuffed Spanish olive.
- Place in a 13- x-9-inch baking dish.
- Pour dressing over skewers, and chill 30 minutes.
MINI MUFFULETTAS RECIPE BY TASTY
Here's what you need: kalamata olive, roasted red pepper, caper, black pepper, italian seasoning, celery seed, red pepper flakes, italian giardiniera, extra virgin olive oil, mini French boules, salami, mortadella, sopressata, provolone cheese
Provided by Matthew Johnson
Categories Sides
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the olive salad: Add the olives, red peppers, capers, pepper, Italian seasoning, celery seeds, red pepper flakes, and giardiniera to a food processor and pulse until coarsely chopped. Transfer to a medium bowl and whisk in the olive oil. Cover and set aside.
- Make the muffalettas: Cut off the top ⅓ of each boule and set aside. Carefully remove the inside of the loaf, leaving about a ½-inch-thick (1 ¼ cm) layer of bread behind. Reserve the bread scraps for another use.
- Add a large spoonful of olive salad to the bottom of the bread bowls and spread evenly. Layer 4 slices of salami, 4 slices of mortadella, 4 slices of sopressata, and 2 slices of provolone in each loaf. Top with another layer of olive salad and spread evenly. Cover with the bread tops. Cover tightly with plastic wrap and refrigerate for at least 4 hours, up to overnight.
- When ready to serve, slice the muffalettas into quarters.
- Enjoy!
Nutrition Facts : Calories 735 calories, Carbohydrate 94 grams, Fat 32 grams, Fiber 11 grams, Protein 20 grams, Sugar 14 grams
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- Combine all of the ingredients together in a medium bowl. Cover and chill until ready to assemble the sandwich.
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- Do ahead:Slide rolls out of the package but do not separate. Slice the entire sheet of rolls in half horizontally. You know, at the equator. Put the bottom slab in a casserole dish that just holds them. The 8 ½” x 11”-ish one worked for me.
- Spread a generous ½ cup of olive salad on the bottom slab of rolls, including plenty of the oily dressing. Layer the meats on next, then the cheese, and then the balance of the olive salad. Top with the top slab of the rolls. Carefully cut between the sandwiches.
- Brush the tops of the rolls with all the butter, paying close attention to the edges and spaces between the rolls. Sprinkle the tops with sesame seeds. Cover with foil and put a heavy cutting board or a sheet pan with something heavy--a can of something?--on top. Refrigerate for several hours or overnight.
- To serve:Bake covered at 350° for at least 30 minutes if cold, closer to 20 minutes if room temperature.
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