Pickled Muffuletta Relish Recipes

MUFFALETTA WITH OLIVE TAPENADE

Steps:

• Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
• Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.

PICKLEY MUFFULETTA SUB

Steps:

• Toss the giardineria, brine, green and kalamata olives, pepperoncini, onion, parlsey, olive oil and garlic together in a medium bowl. Cover and refrigerate for at least 1 hour; the mixture can be made up to a day ahead.
• Slice the hoagie roll in half lengthwise, leaving the bottom half slightly thicker than the top half. Put both sides cut-side up and spread the mayonnaise evenly over the two. Top each side with the olive salad and drizzle with any remaining liquid from the bowl.
• Shingle half of the provolone on the bottom bun, top with the mortadella (fold the meat as needed to fit), ham, and salami and finish with the remaining provolone. Carefully flip the top bun onto the bottom and press together. Wrap and refrigerate 2 hours. Slice into 12 to 14 small sandwiches, skewering each with a toothpick.

PICKLED MUFFULETTA RELISH

Steps:

• 1. Pulse mixed pickled vegetables in a food processor 5 or 6 times or until coarsely chopped. Transfer mixture to a large bowl. Pulse pitted Spanish olives and black olives 5 or 6 times or until coarsely chopped; stir into vegetable mixture.
• 2. Add minced garlic, olive oil, dried Italian seasoning, dried crushed red pepper, and vinegar. Stir in okra.
• 3. Spoon into 3 (16-oz.) jars; cover. Store in refrigerator up to 2 weeks.
• 4. Use as relish on a traditional Muffuletta Sandwich or include on a relish tray. Would make a fabulous gift from your kitchen.

MUFFULETTA RELISH

Steps:

• Pulse 1/2 cup each pimento-stuffed olives and pitted kalamata olives in a food processor with 1/2 cup pickled vegetables (giardiniera) , 2 tablespoons each capers, minced onion and olive oil, 1 tablespoon lemon juice and a pinch of dried oregano.

VEGETARIAN MUFFULETTAS WITH PICKLED ICEBERG

Steps:

• First, make the pickled iceberg:
• Place the vinegar, water, garlic, sugar, fennel seeds, oregano, pimentón, and salt in a small saucepan over high heat. Bring the mixture to a boil, stir to dissolve the sugar and salt, and then turn off the heat.
• Working with 1 leaf at a time, place the lettuce into a large bowl and pour a little of the hot brine on each leaf as you layer them in the bowl. Pour any extra brine into the bowl. Let the mixture cool to room temperature (at this point you can cover the bowl in plastic and refrigerate it for up to a day). Once the brine cools, drain the iceberg (save the brine for another use or discard) and pat dry the leaves with a kitchen towel.
• Next, finish the sandwiches:
• While the lettuce is cooling down, stir together the olives, capers, and mayonnaise in a small bowl.
• Divide the olive mixture between the tops and bottoms of each roll. Layer each sandwich evenly with provolone, peppers, pickled iceberg, and mozzarella. Close each sandwich and wrap each one tightly in plastic wrap.
• Place a flat surface (like a cutting board or sheet pan) on top of the sandwiches and put something heavy on top (like a cast-iron skillet or a few cans of beans). Let the sandwiches sit for at least 1 hour at room temperature (or a day in the refrigerator, but bring to room temperature before serving).
• Unwrap the sandwiches, cut each in half, and serve.