Best Miss Rachaels Muffuletta Recipes

CAMPING MUFFULETTA

Camping Muffuletta image

A Muffuletta is a pressed sandwich -- filled with cold cuts, cheese and an olive spread -- that only gets better as it sits. So it's the perfect thing to take on a camping trip: while you're out hiking or fishing, its flavors will meld all the more.

Provided by Food Network Kitchen

Categories main-dish

Time 8h25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

One 12-ounce loaf Italian bread, about 16-inches long
1 1/2 cups pitted mixed olives, drained
3/4 cup prepared giardiniera, drained
1/2 cup roasted red bell peppers, drained and roughly chopped
1/4 cup extra-virgin olive oil
2 tablespoons capers in brine, drained
2 tablespoons red wine vinegar
8 ounces sliced provolone cheese
6 ounces sliced mortadella
6 ounces sliced salami
6 ounces sliced ham

Steps:

Slice the loaf in half lengthwise and hollow out the bottom half, leaving a 1/2-inch border on all sides. Save the bread filling for another (like bread crumbs).
Add the olives, giardiniera, peppers, oil, capers and vinegar to a food processor and pulse until the texture is similar to a chunky relish.
Layer the bottom half of bread with half of the cheese, then spread half of the olive mixture on top of the cheese. Top with the mortadella, salami, ham and the remaining cheese. Spread the remaining olive mixture on to the top half of the bread. Close the sandwich and wrap it tightly in plastic wrap. The sandwich can be made and refrigerated the night before. Pack it on the bottom of your cooler and let the weight of the other food press and flatten the sandwich.
When you are ready to serve, cut in to 6 even pieces.

MEATLESS MUFFALETTA PANINI

Meatless Muffaletta Panini image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 handfuls good quality pitted green and black olives
1 cup giardiniera, drained pickled cauliflower, carrot and hot pepper mix
4 sesame or cornmeal Keiser rolls, split
8 deli cut slices sharp provolone
1 (15 ounce) can artichoke hearts in water, thinly sliced
2 roasted red pepper, drained and thinly sliced

Steps:

Preheat griddle or grill to medium-high heat.
Place olives and pickled veggies in food processor and pulse chop into a relish. Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place.
Place sandwiches on grill and press with heavy skillet weighted down with cans. Press a few minutes on each side, remove, split and serve.

MUFFULETTA SANDWICH

Muffuletta Sandwich image

Provided by Food Network

Time 12h40m

Yield 6 servings

Number Of Ingredients 20

Ingredients

Round Italian bread, whole
1 1/2 cups Muffuletta Olive Salad, recipe follows
6 ounces fontina cheese, sliced
8 ounces mortadella, thinly sliced
1 bunch arugula, washed and dried
8 ounces capicolla, thinly sliced
2 roasted red peppers
8 ounces salami, thinly sliced
1/2 cup coarsely chopped green olives with pimento
1/2 cup pitted and coarsely chopped black olives
1/2 cup coarsely chopped pickled cocktail onions (sour)
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons garlic, minced
1/4 cup roughly chopped roasted red peppers
1/4 cup roughly chopped roasted yellow peppers
1/4 cup basil chiffonade, see Cook's Note*
2 tablespoons finely chopped parsley leaves
1 teaspoon finely chopped oregano leaves
1/8 teaspoon chili flakes

Steps:

Insert your knife 1 inch from the top edge of the loaf at a 45 degree angle and cut around the loaf until the lid comes off. Set lid aside. Pull excess bread out of the center of the loaf to create a hollow effect. Level off the inside of the lid and begin assembly. Brush the lid with some of the oil mixture from the olive salad. Spread the olive salad on the bottom half of the bread and begin to layer the sandwich, starting with the fontina cheese, mortadella, arugula, capicolla, red peppers, and finishing with the salami. Wrap the sandwich tightly with plastic wrap and put on a plate. Place a cast iron skillet on top of the sandwich to weigh it down and put it in the refrigerator overnight. Bring to room temperature before serving. Cut into wedges.
Combine all ingredients. Serve at room temperature.

MUFFULETTA

Muffuletta image

Provided by Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 19

Ingredients

3 to 4 ounces Muffuletta Mixture, recipe follows
1 sourdough bread roll (or bread of choice), split
5 to 6 slices Genoa salami
2 to 3 slices mortadella
1 to 2 slices provolone
2 1/2 cups Kalamata olives
2 1/2 cups Sicilian olives
2 1/2 cups mild giardiniera
1 cup sliced pepperoncini
3/4 cups artichokes
3/4 cups coarsely chopped mushrooms
1/3 cup crushed red bell peppers
3/4 cup chopped garlic
1 cup olive oil
1/4 cup canola oil
2 tablespoons Sicilian spice blend
1 tablespoon dried oregano
3 teaspoons dried parsley
1 teaspoon ground black pepper

Steps:

Spread muffuletta mixture on both sides of roll. Add meats and cheese and serve.
Coarsely chop the olives, giardiniera, pepperoncini, artichokes, mushrooms, bell peppers and garlic together, then mix together with the olive oil, canola oil, Sicilian spice, oregano, parsley and pepper in a bowl. Keep refrigerated for up to 3 months.

MUFFULETTA

Muffuletta image

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

Ingredients

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

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.

MONJUNIS MUFFULETTA

Monjunis Muffuletta image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 15

Ingredients

1 (12-inch) muffuletta bun spread with garlic butter
16 pieces Genoa salami
8 ounces thinly sliced ham
6 pieces thinly sliced provolone
4 pieces thinly sliced tomato
4 pepperoncini peppers, sliced
Monjunis Olive mix, recipe follows
1/4 cup good quality olive oil
1/2 cup black olives, pitted
1/2 cup green olives, pitted
1 stalk celery
2 tablespoons capers
2 red peppers
2 cloves fresh garlic
Fresh or dried Italian herbs such as basil, oregano, or parsley

Steps:

Layer the bun with ingredients, in order given, and top with the peppers. Bake muffuletta to warm and melt cheese. Spread with Monjunis Olive Mix.ne
Chop ingredients finely or coarsely, whichever is your pleasure. Store in tightly sealed glass jar.

MUFFALETTA SALAD

Muffaletta Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup mixed cracked good quality olives, coarsely chopped
2 cups giardiniera salad (pickled cauliflower, hot peppers and carrots), drained
5 to 6 ribs celery from the heart, chopped
1/4 cup soft sun-dried tomatoes, chopped
1 fresh green bell pepper, seeded and chopped
1/2 red onion, chopped
1/2 pound stick salami, diced
1/2 pound thick cut ham, chopped
1/2 pound provolone, chopped
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Combine olives, giardiniera, celery, sun-dried tomatoes, pepper, onion, salami, ham, and provolone. Dress with vinegar and olive oil, season with salt and pepper and let stand a few minutes before serving.

KICKED-UP NEW ORLEANS MUFFULETTA

Kicked-Up New Orleans Muffuletta image

Provided by Food Network

Categories main-dish

Time P1DT45m

Yield 4 to 6 main course servings or 10 to 12 appetizer servings

Number Of Ingredients 23

Ingredients

6 ounces cappocolo, culatello, or other cured Italian ham, thinly sliced
4 ounces Genoa salami, thinly sliced
4 ounces mortadella, thinly sliced and folded in 1/2
2 ounces pepperoni, peppered salami, or other spiced hard sausage, thinly sliced
4 ounces provolone or fontina cheese, thinly sliced
1 (15-inch) loaf seeded Italian bread, cut in 1/2 horizontally
3 cups Kicked-Up Olive Salad, recipe follows
4 ounces mozzarella, thinly sliced
1 quart large pimiento-stuffed large green olives, drained and slightly crushed
1 1/2 cups large Greek black olives, drained and pitted
1 1/2 cups extra virgin olive oil
1 1/2 cups vegetable oil
1 cup pickled cauliflower, drained
1/4 bunch celery, sliced diagonally
2 medium carrots, peeled and thinly sliced diagonally
1/2 cup pepperoncini, drained and chopped coarsely
1/3 cup cocktail onions, drained
1/4 cup small capers, drained
8 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
3/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds

Steps:

Preheat the oven to 375 degrees F.
Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.
Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes.
To serve, unwrap the sandwich and slice into portions.
Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 24 hours before using and only improves with age, can keep for up to 2 months in the refrigerator.