Best Central Grocery Mini Muffuletta Sandwich Call Me Pmc Recipes

CENTRAL GROCERY'S MUFFULETTA

Central Grocery's Muffuletta image

Make and share this Central Grocery's Muffuletta recipe from Food.com.

Provided by Alan in SW Florida

Categories Lunch/Snacks

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

4 medium celery ribs, finely chopped (about 1 1/4 cups)
1 cup drained giardiniera, finely chopped (Italian mixed, pickled vegetables)
1 cup loosely packed fresh parsley, chopped
3/4 cup pitted green olives, finely chopped
1/4 cup extra virgin olive oil
1/4 teaspoon fresh coarse ground black pepper
1 garlic clove, minced
1 loaf round soft French bread (10-inch diameter, about 1 pound) or 1 Italian bread, cut horizontally in half (10-inch diameter, about 1 pound)
6 ounces thinly sliced smoked ham
6 ounces thinly sliced provolone cheese
6 ounces thinly sliced genoa salami

Steps:

In a medium bowl, combine celery, giardiniera, parsley, olives, olive oil, black pepper, and garlic. Set aside.
Remove a 1" layer of soft center of bread from both halves to make room for the filling. On bottom half of bread, spread half of the olive mixture; top with the ham, cheese, salami, and remaining olive mixture. Replace top half of bread; press halves together.
Wrap sandwich tightly in plastic wrap, then in foil, and refrigerate for at least 2 hours or up to 24 hours.
Cut into 8 wedges and serve.

Nutrition Facts : Calories 840.1, Fat 27.5, SaturatedFat 9.2, Cholesterol 51, Sodium 2144, Carbohydrate 111.1, Fiber 5.6, Sugar 5.6, Protein 37.9

ALMOST CENTRAL GROCERY MUFFULETTA

Almost Central Grocery Muffuletta image

Growing up in New Orleans, this sandwich was a staple. Must be consumed with a cold Barq's root beer. This recipe was printed in the Times Picayune.

Provided by Penny Stettinius

Categories Lunch/Snacks

Time 1h20m

Yield 1 sandwich, 2 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups pimento stuffed olives, chopped
1 cup ripe olives, chopped
2 tablespoons capers, drained
3 anchovies, drained and chopped
1/2 cup olive oil
1 1/2 tablespoons fresh lemon juice
1/2 cup fresh parsley, chopped
2 garlic cloves, minced
1 teaspoon oregano leaves
1 round loaf Italian bread (8 to 10 inches round)
1/2 lb mortadella, thinly sliced
1/2 lb provolone cheese, thinly sliced
1/2 lb genoa salami, thinly sliced

Steps:

Combine the olives, capers, anchovies, olive oil, lemon juice, parsley, garlic, and oregano in a bowl.
Cover and chill for 2 to 4 hours.
To assemble the sandwich, split the loaf of bread in half horizontally.
Take some of the soft insides out of each side.
Brush the inside of the top and bottom shells with excess marinade from the bottom of the olive salad bowl.
Stir the relish to blend and then spoon half onto the bottom round of bread.
Arrange the mortadella slices over the olive salad.
Then layer the provolone and salami.
Mound the remaining olive salad over that and cover with the top shell.
Wrap the sandwich tightly with plastic wrap and chill for at least 1 hour.
Cut the sandwich into wedges to serve.

Nutrition Facts : Calories 2391.6, Fat 166.9, SaturatedFat 54.4, Cholesterol 262.9, Sodium 6877.7, Carbohydrate 128.8, Fiber 9.5, Sugar 3.2, Protein 94.4