BEST MUFFALETTA SANDWICH RECIPE RECIPES

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MUFFALETTA RECIPE | BOBBY FLAY | FOOD NETWORK



Muffaletta Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Total Time 25 minutes

Prep Time 25 minutes

Yield 8 servings

Number Of Ingredients 14

1 cup mayonnaise
1/4 cup sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 red onion, diced
2 cups each pitted picholine and cerignola olives, coarsely chopped
1 cup roughly chopped piquillo peppers
1 bunch flat-leaf parsley, leaves roughly chopped
1/4 cup chopped fresh oregano leaves
Kosher salt
Freshly ground black pepper
1 muffaletta or small round Italian loaf
2 ounces each thinly sliced Genoa salami, hot soppresata, Salchicon de vic or other dry salami, and serrano ham
2 ounces thinly sliced aged Manchego cheese

Steps:

  • Whisk together the mayonnaise, vinegar, mustard and honey in a large bowl. Add the onion, olives, peppers, parsley and oregano; toss, and season, to taste, with salt and pepper.
  • Slice the bread in half and pull some of interior from the top half. Spread some of the olive salad on each half. You will probably have some salad left; it holds well in the refrigerator.
  • Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half, press gently, slice, and serve.

RANCH MUFFALETTA SANDWICH RECIPE | REE DRUMMOND - FOO…



Ranch Muffaletta Sandwich Recipe | Ree Drummond - Foo… image

Provided by Ree Drummond : Food Network

Total Time 2 hours 20 minutes

Cook Time 20 minutes

Yield 4 sandwiches

Number Of Ingredients 18

One 3-ounce jar pimentos, drained
1 cup mixed pitted olives, chopped 
1/4 cup mayonnaise 
2 tablespoons chopped jarred jalapenos 
1 tablespoon red wine vinegar 
3 green onions, thinly sliced 
Kosher salt and freshly ground black pepper 
1 cup thinly sliced iceberg lettuce
1 teaspoon olive oil 
1/2 teaspoon red wine vinegar 
1 ciabatta loaf 
1/4 cup store-bought ranch dressing 
6 ounces sliced salami 
6 ounces sliced ham 
6 ounces sliced mortadella 
6 ounces thin deli sliced beef 
6 ounces sliced provolone cheese 
7.5 ounces sliced pepper jack cheese 

Steps:

  • For the spicy olive spread: In a bowl, mix together the pimentos, olives, mayo, jalapenos, vinegar and green onions until combined. Season with salt and pepper; set aside.
  • For the sandwich: Lightly dress the iceberg in the olive oil and vinegar.
  • Split the ciabatta in half lengthwise. Smear half of the spicy olive spread onto the bottom half of the bread and the other half onto the top half of the bread. Spoon half of the ranch dressing on one side and spread, then repeat with the other side. On the bottom half, layer half the meat and cheese. Top with the iceberg, followed by the remaining meat and cheese. Finally, put the top half of the ciabatta on top. Wrap in plastic wrap and place on a baking sheet with a second baking sheet and a heavy iron skillet on top to weigh it down. Put in the fridge for at least 2 hours.
  • To serve: Slice into 4 pieces.

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