New Orleans Style Muffaletta Salad Recipes

CHOPPED OLIVE SALAD

Chopped Olive Salad image

This salad is a mixture of garlic, maybe an olive or two, and vinegar with some peppers thrown in there too. Use it to top a cracker, hang out with your boring chicken, or make an authentic New Orleans Muffuletta sandwich!

Provided by Jennifer Stewart

Time 5m

Number Of Ingredients 11

Ingredients

5 sweet cherry peppers (sliced and seeded)
2 cloves garlic (minced)
1 cup Castelvetrano olives (pitted and chopped)
3/4 cup Spanish olives (pimento removed)
1/2 cup roasted piquillo peppers/red pepper (diced)
3/4 cup black olives (chopped)
3 tablespoons capers (drained)
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon oregano
1/2 teaspoon salt

Steps:

Make sure all items are chopped fine and combine.
Store in the fridge until ready to use. Because the olive oil solidifies in the fridge, set out about 5 minutes before you plan on serving!

Nutrition Facts : Calories 67 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 261 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

NEW ORLEANS MUFFULETTA RECIPE

New Orleans Muffuletta Recipe image

This muffuletta sandwich recipe is made in the authentic New Orlean's style! Flavorful and delicious, your muffuletta can be prepared in minutes so you can enjoy it any time of day.

Provided by Laura Fuentes

Categories Lunch

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

1 10″ round loaf Italian bread
1 cup Olive Salad
1/4 lb Capicola or deli ham (4-6 slices)
1/4 lb Genoa Salami (6-8 slices)
1/4 lb Mortadella (4-6 slices)
1/8 lb Sliced Mozzarella (3-4 thin slices)
1/8 lb Provolone (3-4 thin slices)

Steps:

Slice the round bread in half and open both sides on a flat surface.
Brush both inner sides of the bread with oil from the Olive Salad or extra virgin olive oil, go a little heavier on the bottom.
Begin layering thre ham, salami, and mortadella on the bottom half of the bread. Top with cheeses.
Next, add the olive salad from the center out and spread it, leaving about a half-inch around the edge. Place the top half of the bread over the olive mixture, and press down to let the bread absorb the olive salad juices.
Using a bread knife, slice into 4 to 6 wedges.
Optional: place the whole sandwich, before slicing, on a large baking sheet, and toast/warm-up in a 350F preheated oven for about 5 minutes.

Nutrition Facts : ServingSize 1 sandwich slice, Calories 689 calories, Sugar 2.5g, Sodium 2162.5mg, Fat 44.2g, SaturatedFat 14.4g, Carbohydrate 45.1g, Fiber 4.6g, Protein 29g, Cholesterol 78.6mg

MUFFULETTA OLIVE SALAD

Muffuletta Olive Salad image

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

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
6 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon thinly sliced green onion
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1-1/2 cups green olives with pimientos, halved
1 cup coarsely chopped giardiniera
1/2 cup coarsely chopped pickled beets
1/2 cup pitted Greek olives, halved
1/3 cup roasted sweet red peppers, chopped
1/4 cup finely chopped celery
1 tablespoon drained capers

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 :

REAL N'AWLINS MUFFULETTA

Real N'awlins Muffuletta image

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

Ingredients

1 cup pimento-stuffed green olives, crushed
½ cup drained kalamata olives, crushed
2 cloves garlic, minced
¼ cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
½ cup pepperoncini, drained
¼ cup marinated cocktail onions
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
¼ cup red wine vinegar
½ cup olive oil
¼ cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

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

NEW ORLEANS MUFFALETTA

New Orleans Muffaletta image

I lived in New Orleans for 4 months during Hurricane Katrina/Rita recovery, working with the Red Cross. This was one of my favorite meals and I have finally decided to do some research to see how it's made. This is a combination of different recipes I have found. Feel free to improvise according to your own tastes and what you have on hand. Basically, it's an olive salad with cold cuts (works well with any combination of Italian cold cuts)on a big round loaf of Italian bread, cut into wedges. You can also use fresh garlic and onion, if desired.

Provided by manushag

Categories Lunch/Snacks

Time 30m

Yield 8 wedges, 8 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup black olives
1/4 cup green olives, stuffed with pimento
1/4 cup pickled cauliflower or 1/4 cup giardiniera
3 -4 artichoke hearts, canned
1/2 roasted red pepper
3 tablespoons olive oil
1 tablespoon wine vinegar
1/4 teaspoon garlic powder
1 teaspoon onion flakes
1/2 teaspoon oregano
1 dash cayenne pepper
black pepper
1/8 lb genoa salami
1/4 lb prosciutto or 1/4 lb ham
1/8 lb mozzarella cheese or 1/8 lb cheese, of choice
1/8 lb swiss cheese or 1/8 lb provolone cheese
1/2 cup lettuce, chopped
1 large round loaf Italian bread

Steps:

Chop all vegetables and add all salad ingredients.
Marinate overnite.
Cut bread in half and remove some of the middle to make room for salad.
Spread both halves of bread with olive salad, pressing down.
Top one side with cheese and meats.
Carefully close bread and wrap with aluminum foil.
Bake in oven @ 350 for about 10-15 minutes or until cheese is melted.
Add lettuce, if desired and cut into wedges.

Nutrition Facts : Calories 310.7, Fat 14.2, SaturatedFat 4.4, Cholesterol 19.4, Sodium 643.5, Carbohydrate 35.1, Fiber 5.8, Sugar 1.2, Protein 11.4

ELLEN'S MUFFALETTA PASTA SALAD

Ellen's Muffaletta Pasta Salad image

This salad has everything in the filling of a muffaletta sandwich but in pasta salad form! It is a great salad to take on a picnic and it has a nice variation of tastes on the tongue in each bite! It is one of our summer picnic staples!

Provided by Ellen Bancroft Ziegler

Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

Ingredients

1 (16 ounce) package rotini pasta
2 carrots, peeled and cut into 1/2-inch cubes
1 cup chopped pepperoncini
½ pound Genoa salami, cut into 1/2-inch cubes
½ pound Cheddar cheese, cut into 1/2-inch cubes
⅓ pound provolone cheese, cut into 1/2-inch cubes
½ sweet onion, cut into 1/2-inch pieces
½ cup 1/2-inch pieces pitted green olives
½ cup 1/2-inch pieces Kalamata olives
½ cup 1/2-inch pieces pepperoni
½ cup 1/2-inch pieces celery
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ (6 ounce) jar marinated artichoke hearts, drained and cut into 1/2-inch pieces
1 (8 ounce) bottle Italian-style salad dressing, or more to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.

Nutrition Facts : Calories 720.5 calories, Carbohydrate 53.2 g, Cholesterol 86.7 mg, Fat 43.2 g, Fiber 3.7 g, Protein 29.9 g, SaturatedFat 16.6 g, Sodium 2597.4 mg, Sugar 6.1 g

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