Solestado Muffuletta Costco Recipes

MUFFULETTAS

Muffulettas image

Provided by Giada De Laurentiis

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves

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.

THE BEST OLIVE SALAD FOR A MUFFULETTA SANDWICH

The Best Olive Salad for a Muffuletta Sandwich image

Learn to make an olive salad, which is the foundation for the famous muffuletta sandwich from New Orleans.

Provided by Kevin D. Weeks.

Categories Dinner Lunch Sandwiches

Time 12h15m

Yield 10

Number Of Ingredients 11

Ingredients

3/4 cup green olives (pimento-stuffed)
1/4 cup kalamata olives (pitted)
1/4 cup giardiniera (Italian pickled vegetables)
2 large pepperoncini
3 to 4 pickled onions
2 tablespoons capers
1 medium clove garlic (chopped)
1 teaspoon oregano
1/4 teaspoon black pepper (or to taste)
2 teaspoons lemon juice (fresh)
2 tablespoons olive oil

Steps:

Gather the ingredients.
Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers .
Place the drained ingredients in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil.
Pulse until coarsely chopped.
Transfer to a container, cover, and refrigerate until ready to use.

Nutrition Facts : Calories 60 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, Sodium 498 mg, Sugar 1 g, Fat 6 g, ServingSize 10 servings, UnsaturatedFat 0 g

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 :

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