MUFFALETTA 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.

MRS. RONNIE'S MUFFULETTA MIX RECIPE - FOOD.COM

Mrs. Ronnie's Muffuletta Mix Recipe - Food.com image

Mrs. Ronnie has been making this for a long time and she put it in our first church cookbook. It is good on sandwiches, crackers, salads or if you are like me, you can just eat it by the spoonful! Refrigerate 24 hours before serving.

Total Time 24 hours 20 minutes

Prep Time 20 minutes

Cook Time 24 hours

Yield 2-3 cups

Number Of Ingredients 9

Ingredients

1 (15 ounce) jar olives
1 (6 ounce) can black olives, pitted
1 (3 1/4 ounce) jar capers, drained
1/4 cup onion
1 teaspoon oregano
1 teaspoon olive juice
1/2 cup celery, chopped
2 tablespoons olive oil
1 teaspoon Italian herb seasoning

Steps:

Chop olives, capers, onions and celery very well. There should still have texture, but not large chunks.
Add remaining ingredients and mix well.
Pour into a glass jar and refrigerate for 24 hours before serving.
This needs to be kept refrigerated and will keep for up to 2 weeks.

Nutrition Facts : Calories 499.2, FatContent 47.1, SaturatedFatContent 6.4, CholesterolContent 0, SodiumContent 4102, CarbohydrateContent 24.6, FiberContent 12.2, SugarContent 1.5, ProteinContent 4.1

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