Best Muffalata Sandwich By Any Name Tastes Great Recipes

NEW ORLEANS MUFFULETTA RECIPE

New Orleans Muffuletta Recipe image

This muffuletta sandwich recipe is made in the authentic New Orlean's style! Flavorful and delicious, your muffuletta can be prepared in minutes so you can enjoy it any time of day.

Provided by Laura Fuentes

Categories Lunch

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

1 10″ round loaf Italian bread
1 cup Olive Salad
1/4 lb Capicola or deli ham (4-6 slices)
1/4 lb Genoa Salami (6-8 slices)
1/4 lb Mortadella (4-6 slices)
1/8 lb Sliced Mozzarella (3-4 thin slices)
1/8 lb Provolone (3-4 thin slices)

Steps:

Slice the round bread in half and open both sides on a flat surface.
Brush both inner sides of the bread with oil from the Olive Salad or extra virgin olive oil, go a little heavier on the bottom.
Begin layering thre ham, salami, and mortadella on the bottom half of the bread. Top with cheeses.
Next, add the olive salad from the center out and spread it, leaving about a half-inch around the edge. Place the top half of the bread over the olive mixture, and press down to let the bread absorb the olive salad juices.
Using a bread knife, slice into 4 to 6 wedges.
Optional: place the whole sandwich, before slicing, on a large baking sheet, and toast/warm-up in a 350F preheated oven for about 5 minutes.

Nutrition Facts : ServingSize 1 sandwich slice, Calories 689 calories, Sugar 2.5g, Sodium 2162.5mg, Fat 44.2g, SaturatedFat 14.4g, Carbohydrate 45.1g, Fiber 4.6g, Protein 29g, Cholesterol 78.6mg

MUFFALETTA

Muffaletta image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 9

Ingredients

1 large bread boule, halved
Olive Salad
4 ounces sliced mortadella
2 1/2 ounces sliced hot soppressata
2 ounces sliced finocchiona salami
2 ounces sliced coppa
4 ounces sliced provolone or fontina cheese
1/2 cup halved Peppadew peppers
2 cups arugula

Steps:

Remove insides of bread boule and reserve for another use. Spread olive salad over cut side of bottom half of bread.
On the bottom half of the bread, layer mortadella, soppressata, salami, coppa, cheese, Peppadews, and arugula. Sandwich top half of bread over meats and cheese. Wrap the sandwich in plastic wrap and weigh down with a cast-iron skillet or two large cans of tomatoes and place in the refrigerator overnight.
Remove sandwich from refrigerator, cut into wedges, and serve.

"MUFFALATA" SANDWICH BY ANY NAME TASTES GREAT !

Recipe I found was very make it all from scratch....I go for the use what you can buy and go from there ! ...and we think the result is ONE GREAT SANDWICH! Hope you do, too !

Provided by lesliecoy

Categories Lunch/Snacks

Time 20m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 8

Ingredients

2 whole wheat hoagie rolls
4 tablespoons pesto sauce, separated
2 tablespoons olive salad (Olive Tepanade)
2 tablespoons artichoke hearts
2 ounces turkey, sliced (from 2 ounce package)
2 ounces ham, sliced (from 2 ounce package)
6 ounces salami, sliced (from 8 ounce package)
2 slices provolone cheese

Steps:

Open up the sandwich rolls and scoop out most of the center.
In a small mixing bowl combine 2 tablespoons of Pesto with the Tepanade, artichoke slices and stir to mix well.
On the Rolls: Spread 1/2 tablespoon of remaining Pesto on each side of the rolls. Divide the Olive Artichoke Pesto mixture between the two rolls and spread on each roll.
Take slices of the turkey, ham and salami and cheese and place on top of the Olive mixture, dividing them between the two sandwiches.
At this point you can make these HOT or COLD sandwiches.
for HOT::
Heat heavy cast iron skillet, place the two rolls and top with another pan or I use my tea kettle with water in it to squish them down.
Heat through, turning over halfway.
for COLD:.
Squish the two sides of the sandwich together and wrap tightly with suran wrap and place in fridge. This gives the flavors time to marry, serve and enjoy !