MUFFULETTA
Muffuletta is an Italian sandwich on steroids! A classic New Orleans invention that consists of a wide and round bread, a marinated olive salad, cheese and charcuterie. Perfect to feed a crowd, this sandwich is the epitome of epic!
Provided by Olivia Mesquita
Categories Sandwiches
Time 2h15m
Number Of Ingredients 17
Steps:
- In a small bowl, combine the olive oil and minced garlic. Let it sit for at least 15 minutes.
- Place the olives, giardiniera, shallot and oregano in your food processor. Pulse a few times until coarsely chopped.
- Transfer the olive mixture to a bowl. Add half of the garlic oil and vinegar. Stir until throughly mixed.
- Taste and season with salt and pepper as needed. For best results, cover with plastic and refrigerate overnight (or up to a week).
- Split the bread in half and brush each cut side with the remaining garlic oil.
- Heat a medium-sized skillet over medium heat, and toast the bread directly in the pan until crisp and golden brown, about 1-2 minutes per side.
- Place the bottom part of the bread, cut side up, on a cutting board. Spread half of the olive salad, making sure to include the juices.
- Layer all the Genoa salami, followed by all the ham. Then, layer the provolone cheese, mozzarella cheese, mortadella, prosciutto and soppressata. Finish with the remaining olive salad.
- Close the sandwich and wrap it tightly - two or three times - with plastic wrap.
- Place the muffuletta top side up on a cutting board and put something heavy (like a big book or a heavy pot) on top of it, to compress it. Let it rest for 1 hour. After 1 hour, turn the sandwich upside down and continue compressing for another hour.
- Cut the sandwich into wedges and serve.
Nutrition Facts : Calories 900 kcal, Carbohydrate 14 g, Protein 43 g, Fat 75 g, SaturatedFat 22 g, Cholesterol 130 mg, Sodium 3007 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 49 g, ServingSize 1 serving
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
MUFFULETTA MEATBALL SUB
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 35
Steps:
- For the meatballs: Preheat the oven to 400 degrees F. In a food processor, combine the capicola, ham and salami, and pulse until the meats are chopped.
- In a bowl, combine the ground beef, chopped meats, milk, breadcrumbs, Parmesan, onion, parsley and eggs. Mix until combined. Make a small test patty and cook. Taste the patty and then sprinkle the meat mixture with salt and pepper. Portion the meatball mixture into 3-ounce balls and arrange on a sheet pan. Bake the meatballs until three-quarters cooked, about 20 minutes.
- For the sauce: In a pot, heat the oil. Add the carrots, celery and onions, and saute until tender. Add the garlic, oregano and rosemary, and saute for another 2 minutes. Deglaze the pan with the red wine. Add the tomatoes, tomato puree and tomato paste and stir to combine. Bring the sauce to a simmer and cook for 30 minutes, stirring occasionally to avoid burning.
- Stir in the basil and season the sauce with salt and pepper.
- For the tapenade: In a food processor, combine the olives, sun-dried tomatoes, rosemary, thyme, garlic and some pepper, and pulse until finely chopped. Add the oil to the mixture slowly, while pulsing.
- For plating: Bring the sauce to a simmer in a pot and add the meatballs. Simmer until the meatballs are fully cooked, and then hold hot until ready to serve.
- Split the hoagie rolls and butter each side. Toast the rolls on a hot skillet or saute pan. Spread about 2 tablespoons of the tapenade on the toasted roll and spoon 3 meatballs into each roll. Top each roll with some tomato sauce, Parmesan and chopped parsley, then serve.
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.
VEGETARIAN MUFFULETTAS WITH PICKLED ICEBERG
These pickled iceberg leaves are a good reminder that meat isn't always required to make a sandwich substantial and well-spiced.
Provided by Julia Turshen
Categories Sandwich Lunch Dinner Picnic Epic Hacks Lettuce Vegetarian Mozzarella Cheese Pickles Olive Capers Soy Free Peanut Free Tree Nut Free
Yield Makes 4
Number Of Ingredients 18
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.
MUFFULETTA SUBS
"I love the taste and no-stress preparation of these hearty sandwiches," writes Joan Hallford of North Richland Hills, Texas. "They're a snap to fix and can be kept warm in an insulated carrier for handy transporting."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Pulse olives and artichoke hearts in a food processor until finely chopped. Add mayonnaise, capers and garlic powder; process until blended. Spread onto buns. Layer bottom halves with ham, salami and cheese; close sandwiches., Cut sandwiches in half; place on an ungreased baking sheet. Cover tightly with foil. Bake until heated through, 10-15 minutes.
Nutrition Facts : Calories 374 calories, Fat 25g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 1505mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
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
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