MUFFALETTA 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.

MUFFALETTA WITH OLIVE TAPENADE RECIPE | DAMARIS PHILLIPS ...



Muffaletta with Olive Tapenade Recipe | Damaris Phillips ... image

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

One 10-inch round loaf Italian bread
1 cup mixed pitted olives, roughly chopped 
1/4 cup olive oil 
1/2 cup pickled vegetables, such as giardiniera, chopped
1/4 cup chopped roasted red peppers 
2 tablespoons chopped parsley 
2 tablespoons red wine vinegar 
2 cloves garlic, minced 
1 teaspoon Italian seasoning 
1/2 pound salami, deli sliced 
1/2 pound provolone, deli sliced 
1/2 pound capicola, deli sliced 
1/2 pound smoked mozzarella, deli sliced 
1/2 pound mortadella, deli sliced 

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.

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