Best Chicken Muffuletta With Spicy Olive Relish Mayonnaise Recipes

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CHICKEN MUFFULETTA WITH SPICY OLIVE RELISH MAYONNAISE



Chicken Muffuletta With Spicy Olive Relish Mayonnaise image

This is from Bobby Flay and Hellman's but I added some missing ingredients, quantity and instructions from the written one. You can use any heavy object to weigh the sandwich down such as books or heavy pan.

Provided by Rinshinomori

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

2 roasted red peppers, drained (from a jar)
1/2 jalapeno chile, chopped (depending on how spicy you like)
1 -2 tablespoon red wine vinegar
2 garlic cloves, finely chopped
1/2 cup mayonnaise
3/4 cup prepared olive relish (black and green olives, chopped)
1/4 cup flat leaf parsley, coarsely chopped
4 boneless skinless chicken breasts
2 tablespoons olive oil
salt & freshly ground black pepper
16 slices provolone cheese (1/4 inch thick)
2 cups arugula
1 large round loaf Italian bread, sliced in half crosswise
3/4 cup spicy olive relish (black and green olives, chopped)
spicy olive relish mayonnaise (from above)

Steps:

  • For Spicy Olive Relish Mayonnaise:.
  • Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
  • For Muffuletta.
  • Heat the grill to high or the grill pan over high heat.
  • Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into ΒΌ-inch thick slices on the bias.
  • Slice bread in half horizontally and remove some of the bread from the bottom half leaving the rim intact. Spread some of the spicy olive relish mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
  • Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.
  • Cut in half vertically and cut into wedges for easy handling and eating.

Nutrition Facts : Calories 565.3, Fat 26.2, SaturatedFat 11.5, Cholesterol 76.7, Sodium 1339.6, Carbohydrate 49.8, Fiber 2.2, Sugar 9.2, Protein 33.5

MUFFULETTA RELISH



Muffuletta Relish image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Number Of Ingredients 0

Steps:

  • Pulse 1/2 cup each pimento-stuffed olives and pitted kalamata olives in a food processor with 1/2 cup pickled vegetables (giardiniera) , 2 tablespoons each capers, minced onion and olive oil, 1 tablespoon lemon juice and a pinch of dried oregano.

MUFFALETTA



Muffaletta image

Provided by Bobby Flay

Time 25m

Yield 8 servings

Number Of Ingredients 14

1 cup mayonnaise
1/4 cup sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 red onion, diced
2 cups each pitted picholine and cerignola olives, coarsely chopped
1 cup roughly chopped piquillo peppers
1 bunch flat-leaf parsley, leaves roughly chopped
1/4 cup chopped fresh oregano leaves
Kosher salt
Freshly ground black pepper
1 muffaletta or small round Italian loaf
2 ounces each thinly sliced Genoa salami, hot soppresata, Salchicon de vic or other dry salami, and serrano ham
2 ounces thinly sliced aged Manchego cheese

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.

CHICKEN MUFFULETTA



Chicken Muffuletta image

Make this piled-high version of a New Orleans favorite, a sandwich filled with a tangle of chicken, olives, cheese, salami, and special seasonings.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h15m

Yield 6

Number Of Ingredients 10

1/2 cup pitted green and/or ripe olives, finely chopped
1 jar (4 oz) sliced pimientos, drained and finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon crushed dried oregano leaves
1 (8-inch) round Italian bread loaf (about 1 1/4 lb)
4 oz sliced provolone cheese
4 oz thinly sliced cooked chicken breast (from deli)
4 oz sliced Genoa salami

Steps:

  • In small bowl, stir together olive salad ingredients.
  • Cut loaf of bread horizontally in half. Scoop out soft center from top and bottom of loaf, making room for the filling and leaving a 3/4-inch shell. Using tablespoon, scoop out or drain off 2 tablespoons liquid oil and vinegar dressing from olive salad, and drizzle over inside of bottom half of bread. Spread remaining olive salad mixture inside top half of bread.
  • Layer cheese, chicken and salami in bottom half. Cover with top of loaf; wrap well with plastic wrap. Place loaf on plate; cover with another plate and then a heavy weight, such as a large can. Refrigerate 1 to 6 hours.
  • To serve, cut sandwich into 6 wedges.

Nutrition Facts : Calories 480, Carbohydrate 51 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 3 g, TransFat 1 g

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