MUFFALETTA WITH OLIVE TAPENADE RECIPE | DAMARIS PHILLIPS ...
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
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.
MUFFALETTA RECIPE | BOBBY FLAY | FOOD NETWORK
Provided by Bobby Flay
Total Time 25 minutes
Prep Time 25 minutes
Yield 8 servings
Number Of Ingredients 14
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.
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Coarsely chop. With the processor running, slowly add olive oil until the mixture starts to become a spreadable consistency. Transfer the mixture to a bowl and stir in the oregano, basil, and crushed red pepper. Cover the bowl and refrigerate for up to 1 week. Use on a traditional muffaletta …
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