MUFFULETTA BREAD SUBSTITUTE RECIPES
DEEP SOUTH DISH: NEW ORLEANS STYLE MUFFULETTA
A classic New Orleans Italian sandwich with layers of meat and cheese buried in a thick, dense bread and dressed with olive salad loaded, with olive oil.
Provided by Deep South Dish
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees F.
- Cut the bread in half length-wise and pile the olive salad on one half of the bread.
- Begin to layer the meats on the other half, beginning with the ham, then the Swiss cheese, then the bologna, then the Provolone, then the salami.
- Carefully put the two halves together and moosh them down together.
- Wrap completely in aluminum foil and bake for about 30 minutes, or until heated through.
- Cut into halves and quarters to serve up to 4. May also be served cold.
- Combine everything and let marinate in the fridge for several hours or overnight. Amounts are just estimates - use more or less as you like!
TRADITIONAL MUFFALETTA BREAD RECIPE - FOOD.COM
This is a wonderful recipe from www.nolacuisine.com/2005/08/21/muffuletta-bread-recipe/ . The right bread makes this special sandwich perfect. I plan to use my trusty 16 yo Panasonic ABM to make the dough. Will raise then shape by hand for second rise & bake as directed in the oven.
Total Time 3 hours 35 minutes
Prep Time 3 hours
Cook Time 35 minutes
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy.
- Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces.
- When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. Scrape the sides down between additions. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary. Alternatively, you can let the machine do the work.
- Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.
- Punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10″.) Place the dough on a lightly oiled baking sheet. Sprinkle the top with sesame seeds, about 2-3 Tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour.
- When the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree F oven for 10 minutes. Turn the heat down to 375 degrees F for an additional 25 minutes or until it’s golden brown and sounds hollow when tapped.
Nutrition Facts : Calories 2113.2, FatContent 75.4, SaturatedFatContent 17.9, CholesterolContent 210.3, SodiumContent 3577.9, CarbohydrateContent 304.1, FiberContent 13.3, SugarContent 13.8, ProteinContent 49.9
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MUFFULETTA RECIPE: HOW TO MAKE IT
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
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Category Lunch
Cuisine North America, Cajun
Calories 762 calories per serving
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Total Time 35 minutes
Category Lunch
Cuisine North America, Cajun
Calories 762 calories per serving
- 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.
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