Best Central Grocery Mini Muffuletta Sandwich Call Me Pmc Recipes

Mini Muffulettas image

Provided by Ree Drummond : Food Network

Time 2h25m

Yield 8 to 12 servings

Number Of Ingredients 19

One 3-ounce jar pimientos, drained
1 cup mixed pitted olives, chopped
1/4 cup mayonnaise
1/4 cup spicy cherry peppers, chopped
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
3 green onions, thinly sliced
Kosher salt and freshly ground black pepper
One 12-ounce/12-count package Hawaiian bread rolls
1 cup thinly sliced iceberg lettuce
1 teaspoon olive oil
1/2 teaspoon red wine vinegar
6 ounces sliced salami
6 ounces soppressata
6 ounces prosciutto
6 ounces sliced mortadella
6 ounces thin deli-sliced roast beef
6 ounces provolone, sliced
6 ounces mozzarella, sliced

Steps:

For the spicy olive spread: Mix together the pimientos, olives, mayonnaise, peppers, vinegar, oregano, green onions, salt and pepper in a bowl until well combined. Set aside.
For the sandwiches: Without separating the rolls, slice the entire top off the set of Hawaiian rolls. Place the bottoms on a baking sheet.
Lightly dress the iceberg in the olive oil and vinegar, then set aside.
Smear the spicy olive spread on the bottom half of the rolls. Next, layer on half the meats and cheeses. Top with the iceberg, followed by the remaining meats and cheeses. Finally replace the top half of the rolls.
Wrap with plastic wrap or foil and place in the fridge for at least 2 hours or up to 24. Remove to a cutting board, then slice the rolls and serve.

Central Grocery's Muffuletta image

Provided by Alan in SW Florida

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

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