HOW TO MAKE MUFFALETTA OLIVE MIX 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

Muffuletta Recipe: How to Make It 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.

MUFFULETTA OLIVE SALAD RECIPE: HOW TO MAKE IT

Muffuletta Olive Salad Recipe: How to Make It 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

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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