NEW ORLEANS STYLE MUFFALETTA RECIPES

NEW ORLEANS-STYLE MUFFULETTA | BETTER HOMES & GARDENS

New Orleans-Style Muffuletta | Better Homes & Gardens image

Olive salad -- piled onto ciabatta with layers of Italian meats and cheeses -- distinguishes this sandwich from an ordinary sub.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Number Of Ingredients 15

Ingredients

½ cup coarsely chopped, pitted ripe olives
½ cup chopped pimiento-stuffed green olives
1 tablespoon snipped fresh parsley
2 teaspoons lemon juice
½ teaspoon dried oregano, crushed
1 tablespoon olive oil
1 16 ounce loaf ciabatta or unsliced French bread
1 tablespoon olive oil
1 clove garlic, minced
6 lettuce leaves
3 ounces thinly sliced salami, pepperoni, or summer sausage
3 ounces thinly sliced cooked ham or turkey
6 ounces thinly sliced provolone, Swiss, or mozzarella cheese
1 - 2 medium tomatoes, thinly sliced
? teaspoon coarsely ground black pepper

Steps:

In a small bowl stir together ripe olives, green olives, parsley, lemon juice, and oregano. Cover and chill for 4 to 24 hours, stirring occasionally.
To assemble sandwich, using a serrated knife split loaf of bread horizontally and hollow out the inside of the top half, leaving a 3/4-inch-thick shell. Stir together olive oil and garlic. Using a pastry brush, brush the bottom half of the bread with olive oil mixture. Top with lettuce, salami, ham, cheese, and tomato slices. Sprinkle tomato slices with pepper. Stir olive mixture. Mound olive mixture on top of the tomato slices. Add top half of bread. To serve, cut into six portions. Makes 6 sandwiches.

Nutrition Facts : Calories 435 calories, CarbohydrateContent 43 g, CholesterolContent 41 mg, FatContent 21 g, ProteinContent 20 g, SaturatedFatContent 8 g, SodiumContent 1512 mg, SugarContent 1 g

DEEP SOUTH DISH: NEW ORLEANS STYLE MUFFULETTA

Deep South Dish: New Orleans Style Muffuletta image

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

Ingredients

1 loaf (10 to 12-inch) round Muffuletta bread or substitute with a similar Italian bread
1 cup olive salad {recipe below}
1/2 cup peperoncini
1/2 cup giardiniera
8 slices Cappicola ham or your favorite deli ham
8 slices Swiss cheese
8 slices Mortadella (or substitute with bologna)
8 slices of Provolone cheese
8 slices of Genoa hard salami
1 1/2 cup pitted green olives
1/4 cup pitted Kalamta olives
1/4 cup black olives
1/3 cup pimento
1 cup Italian giardiniera
1/3 cup chopped celery
1/4 cup chopped carrots
1 cup peperoncini
1/2 cup pickled pearl onions
1 tablespoon capers
4 cloves garlic, chopped
1/2 tablespoon Italian seasoning
2 tablespoons red wine vinegar
1 to 1 1/2 cups of quality, extra virgin olive oil
Kosher salt and fresh cracked black pepper, to taste

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!

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DEEP SOUTH DISH: NEW ORLEANS STYLE MUFFULETTA

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