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.
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
VEGETARIAN MUFFULETTA
Make and share this Vegetarian Muffuletta recipe from Food.com.
Provided by Queen of Everything
Categories Lunch/Snacks
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut bread in half and hollow out the bottom, leaving only the crust.
- In food processor, chop gardineira, mushrooms, artichoke hearts and olives along with marinating liquid from jars.
- Spread 1/3 of the veggie mixture on the bottom of the bread.
- Layer with provolone cheese.
- Layer of roasted peppers.
- Layer of watercress.
- Layer of veggie mixture.
- Layer of feta.
- Layer of tomatoes.
- Layer of veggie mixture.
- Top sandwich with other half of bread.
- Wrap sandwich toghtly in plastic and weight or press with a heavy pan or a pan with some cans in it.
- Chill overnight.
- Slice into wedges to serve.
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