EASY MUFFULETTA SANDWICH RECIPE RECIPES

Name: Muffuletta
Prep time: 35 min
Total time: 35 min
Yield: 8 servings.
Cuisine: North America, Cajun
Ingredients: 1 cup pimiento-stuffed olives, chopped; 3/4 cup olive oil; 1 celery rib, finely chopped; 1/2 cup sliced pepperoncini, chopped; 1/2 cup pitted Greek olives, chopped; 1/4 cup cocktail onions, drained and chopped; 1/4 cup red wine vinegar; 2 tablespoons capers, drained; 3 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 3/4 teaspoon pepper; 1/2 teaspoon kosher salt; 1/2 teaspoon celery seed; 1 round loaf (1 pound) unsliced Italian bread; 1/2 pound thinly sliced Genoa salami; 1/2 pound thinly sliced deli ham; 1/2 pound sliced mortadella; 1/2 pound sliced Swiss cheese; 1/2 pound sliced provolone cheese

MUFFULETTA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Muffuletta Recipe: How to Make It - Taste of Home image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. —Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 35 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 20

Ingredients

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

Steps:

In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts : Calories 762 calories, FatContent 59g fat (18g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 2326mg sodium, CarbohydrateContent 25g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 35g protein.

MUFFULETTAS RECIPE | GIADA DE LAURENTIIS - FOOD NETWORK

Muffulettas Recipe | Giada De Laurentiis - Food Network image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 30 minutes

Prep Time 30 minutes

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.

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