MUFFULETTA
Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.
Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
MUFFULETTAS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
- Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
- Cut the sandwich into wedges and serve.
PERFECT MUFFALETTA BREAD
Make the perfect loaf of light and soft muffaletta bread with this super easy recipe. Stuff this bread with olive salad, sliced deli meat, and cheese to make an authentic New Orleans sandwich. It will be a real crowd pleaser at your Super Bowl party or family dinner!
Provided by Emma
Categories Lunch
Time 3h30m
Number Of Ingredients 7
Steps:
- Place the flour in a large mixing bowl, then add the salt and yeast on opposite sides of the bowl. Stir each one in with your finger. Be careful not to let the salt touch the yeast directly, as it can kill or stunt the yeast.
- Add the sugar, oil, and half of the water. Stir with your hand until the mixture begins to come together. Keep stirring and gradually add more water until all the flour is picked up and a sticky dough forms.
- Turn out the dough onto a floured surface and knead for about 10 minutes, until it's no longer sticky and passes the windowpane test. Check it by stretching a lump of dough between the thumb and forefinger of each hand. If it's translucent in places without breaking, it's been kneaded enough. If it breaks, knead a minute longer and check again.
- Pour about 2 teaspoons of olive oil into a large mixing bowl. Shape the dough into a ball and turn it in the oil to coat, then cover the bowl tightly with plastic wrap and let it prove at room temperature until at least doubled in size, about 1 1/2 hours.
- Once the dough has doubled in size, punch it down with your fists to get rid of the air pockets.
- Place it on a large, lightly floured baking stone or cookie sheet. Shape it into a flat disc about 9 inches in diameter.
- Spritz the top of the loaf with a little water and rub it into the surface. Sprinkle about two tablespoons of sesame seeds onto the top of the loaf and gently press them into the dough.
- Loosely cover the loaf with a piece of plastic wrap, and let it prove at room temperature until almost doubled in size, about 1 hour. Once it's proved, it should spring back quickly when gently prodded with a fingertip.
- About 10 minutes before the loaf is done proving, preheat the oven to 425 F.
- Remove the plastic wrap and bake the proved loaf at 425 F for 10 minutes. Lower the temperature to 400 F and bake for another 15 minutes, until the loaf is a rich golden brown and has an internal temperature of 200 F.
- Let the loaf cool for at least 30 minutes on a wire rack before slicing.
Nutrition Facts : Calories 221 kcal, Sugar 1 g, Sodium 476 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 33 g, Fiber 2 g, Protein 6 g, UnsaturatedFat 5 g, ServingSize 1 serving
REAL N'AWLINS MUFFULETTA
These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.
Provided by jenn
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time P1DT40m
Yield 8
Number Of Ingredients 22
Steps:
- To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
- To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
- Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g
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