MEATLESS MUFFALETTA PANINI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat griddle or grill to medium-high heat.
- Place olives and pickled veggies in food processor and pulse chop into a relish. Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place.
- Place sandwiches on grill and press with heavy skillet weighted down with cans. Press a few minutes on each side, remove, split and serve.
MUFFALETTA PANINI
A crusty Panini with 3 kinds of meat, provolone cheese and fresh olive salad.
Provided by Christin Mahrlig
Categories Sandwich
Time 20m
Number Of Ingredients 16
Steps:
- To make Olive Salad, combine all ingredients in a small bowl. Season to taste with salt and pepper. Refrigerate until needed.
- Heat a Panini Grill (or a skillet or griddle).
- For each sandwich, Brush the outsides of bread with olive oil and spread olive salad on the inside of both pieces of bread.
- Layer desired amount of cheese and meats. Place one assembled sandwich at a time in the Panini press and cook until bread is crispy and cheese is melted. Slice in half to serve.
Nutrition Facts : Calories 924 kcal, ServingSize 1 serving
RANCH MUFFALETTA SANDWICH
Provided by Ree Drummond : Food Network
Time 2h20m
Yield 4 sandwiches
Number Of Ingredients 18
Steps:
- For the spicy olive spread: In a bowl, mix together the pimentos, olives, mayo, jalapenos, vinegar and green onions until combined. Season with salt and pepper; set aside.
- For the sandwich: Lightly dress the iceberg in the olive oil and vinegar.
- Split the ciabatta in half lengthwise. Smear half of the spicy olive spread onto the bottom half of the bread and the other half onto the top half of the bread. Spoon half of the ranch dressing on one side and spread, then repeat with the other side. On the bottom half, layer half the meat and cheese. Top with the iceberg, followed by the remaining meat and cheese. Finally, put the top half of the ciabatta on top. Wrap in plastic wrap and place on a baking sheet with a second baking sheet and a heavy iron skillet on top to weigh it down. Put in the fridge for at least 2 hours.
- To serve: Slice into 4 pieces.
MUFFULETTA
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
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.
MUFFULETTA PANINI
A delicious, grilled version of the classic New Orleans sandwich. If you can't find prepared olive salad then try to use a chunky style olive tapenade.
Provided by PulpSeattle
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brush both sides of bread lightly with butter.
- Layer 4 slices cheese over four of the slices of bread.
- Top with olive salad, ham, mortadella, salami, remaining cheese and bread.
- Cook sandwiches in a preheated panini press until golden brown and cheese is melted, about 3-4 minutes.
- Note: Sandwiches may be cooked in a preheated ridged grill pan or skillet over medium heat. Place a heavy skillet on top of sandwiches to flatten; cook 3 minutes. Turn; replace skillet and continue to cook 3 to 4 minutes or until golden brown and cheese is melted.
Nutrition Facts : Calories 838.5, Fat 55.4, SaturatedFat 28.2, Cholesterol 154.5, Sodium 2844, Carbohydrate 31, Fiber 1.8, Sugar 2.8, Protein 52.4
MUFFULETTAS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
- Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
- Cut the sandwich into wedges and serve.
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.
MUFFALETTA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
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.
REAL N'AWLINS MUFFULETTA
These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.
Provided by jenn
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time P1DT40m
Yield 8
Number Of Ingredients 22
Steps:
- To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
- To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
- Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g
MUFFULETTA SANDWICH
My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.
Provided by Mary48
Categories Main Dish Recipes Pork Ham
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.
- On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.
Nutrition Facts : Calories 975.4 calories, Carbohydrate 61.3 g, Cholesterol 107.4 mg, Fat 59.9 g, Fiber 3.9 g, Protein 46.2 g, SaturatedFat 22.2 g, Sodium 2790.2 mg, Sugar 1.7 g
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