MUFFALETTA DIP RECIPES
MUFFALETTA WITH OLIVE TAPENADE RECIPE | DAMARIS PHILLIPS ...
Provided by Damaris Phillips
Categories main-dish
Total Time 1 hours 20 minutes
Cook Time 20 minutes
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
- Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.
RANCH MUFFALETTA SANDWICH RECIPE | REE DRUMMOND - FOOD NETWORK
Provided by Ree Drummond : Food Network
Total Time 2 hours 20 minutes
Cook Time 20 minutes
Yield 4 sandwiches
Number Of Ingredients 18
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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MINI MUFFULETTA RECIPE: HOW TO MAKE IT - TASTE OF HOME
People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.—Gareth Craner, Minden, Nevada
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- In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use)., Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. , Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.
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MUFFALETTA WITH OLIVE TAPENADE RECIPE | DAMARIS PHILLIPS ...
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 20 minutes
Category main-dish
Cuisine american
Reviews 4.7
Total Time 1 hours 20 minutes
Category main-dish
Cuisine american
- Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.
See details
RANCH MUFFALETTA SANDWICH RECIPE | REE DRUMMOND - FOOD NETWORK
From foodnetwork.com
Reviews 3.3
Total Time 2 hours 20 minutes
Reviews 3.3
Total Time 2 hours 20 minutes
- To serve: Slice into 4 pieces.
See details
MINI MUFFULETTA RECIPE: HOW TO MAKE IT - TASTE OF HOME
People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.—Gareth Craner, Minden, Nevada
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Appetizers
Cuisine North America, Cajun
Calories 119 calories per serving
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Reviews 4.8
Total Time 25 minutes
Category Appetizers
Cuisine North America, Cajun
Calories 119 calories per serving
- In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use)., Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. , Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.
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