MUFFULETTA SANDWICH RECIPE RECIPES

EMERIL'S MUFFULETTA RECIPE - EMERIL LAGASSE | FOOD & WINE

Emeril's Muffuletta Recipe - Emeril Lagasse | Food & Wine image

The muffuletta is the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad piled onto a sturdy Italian loaf. Emeril Lagasse's delicious muffuletta is packed with briny olives and pickled vegetables.Plus: More Pork Recipes and Tips

Provided by Emeril Lagasse

Total Time 1 hours 15 minutes

Yield 8

Number Of Ingredients 18

Ingredients

5 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the jar
6 ounces chopped giardiniera (pickled Italian vegetables) (1 cup), plus 1 tablespoon of liquid from the jar
2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar
3 ounces pitted Calamata olives (1/2 cup), sliced
2 1/2 teaspoons minced garlic
1 tablespoon minced shallot
1 teaspoon dried oregano
1 teaspoon dried parsley
Pinch of dried thyme
Pinch of crushed red pepper
1/2 cup extra-virgin olive oil
1 large loaf seeded Italian bread (about 1 1/4 pounds), split
1/4 pound sliced fresh mozzarella
6 ounces sliced capocollo or prosciutto
1/4 pound sliced Genoa salami
1/4 pound sliced mortadella
1/4 pound sliced mild provolone cheese
Peperocini, for serving

Steps:

In a medium bowl, stir the pimento-stuffed olives with the giardiniera, capers and their respective liquids. Add the Calamata olives, garlic, shallot, oregano, parsley, thyme and crushed red pepper. Stir in the olive oil and let the mixture stand for 1 hour.
Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve peperoncini on the side.

MUFFULETTA SANDWICH RECIPE - FOOD.COM

Muffuletta Sandwich Recipe - Food.com image

Make and share this Muffuletta Sandwich recipe from Food.com.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 loaf Italian bread (8-10 inch round)
1/2 lb thinly sliced genoa salami
1/3 lb thinly sliced provolone cheese
1/4 lb thinly sliced deli smoked ham
1 anchovy fillet, mashed (or equivalent amount anchovy paste)
1 clove garlic, crushed
1/3 cup olive oil
1/2 cup chopped pimento-stuffed green olives
1/2 cup chopped ripe olives (black)
1/2 cup pickled vegetables (giardiniera)
2 tablespoons chopped parsley
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes

Steps:

If using home made olive salad, make it by mixing all ingredients together.
Cover and refrigerate at least 8 hours before assembling sandwich.
Cut bread in half horizontally.
Remove about 1/2 inch of soft white bread from top layer of each half to make room for the filling, starting about 1/2 from sides.
Drain olive salad, reserving liquid.
Brush some of the liquid over cut sides of bread and toast under broiler until just lightly browned.
Brush a little more liquid on toasted sides and layer salami, 1/2 of the olive salad, the cheese, ham and remaining olive salad on bottom half of bread.
Cover with top half of bread and secure with a couple of tooth picks.
Place back in oven for a few minutes to heat all ingredients.
The cheese should just be warm and starting to get soft, but not runny.
Cut into 4 quarters and serve with plenty of napkins.

Nutrition Facts : Calories 834.1, FatContent 55.1, SaturatedFatContent 17.9, CholesterolContent 104.4, SodiumContent 2620.1, CarbohydrateContent 49.1, FiberContent 3.2, SugarContent 8.3, ProteinContent 35.6

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