Best Ranch Muffaletta Sandwich Recipes

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MUFFULETTA SANDWICH



Muffuletta Sandwich image

Provided by Food Network

Time 12h40m

Yield 6 servings

Number Of Ingredients 20

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.

MUFFALETTA



Muffaletta image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

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.

MUFFULETTA



Muffuletta image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 main-course servings

Number Of Ingredients 15

1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 medium carrot, thinly sliced
1/2 stalk celery (with leaves), thinly sliced
1/2 cup small cauliflower florets
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3/4 cup pitted large green olives, finely chopped
1/4 cup brine-cured pitted black olives, such as kalamata, finely chopped
2 tablespoons chopped jarred pimento (sweet peppers)
1/2 teaspoon kosher salt
1 tablespoon chopped fresh parsley
One 6-inch-round Italian bread loaf with sesame seeds
6 ounces sliced provolone
6 ounces sliced mortadella
4 ounces sliced soppressata

Steps:

  • In a small saucepan, combine 1/2 cup of the oil, the carrot, celery, cauliflower, oregano, thyme and 3 tablespoons water. Bring to a boil, lower the heat, and simmer, covered, until the vegetables are somewhat tender, about 6 minutes. Transfer the vegetable mixture to a small bowl and stir in the olives, pimento and salt. Set aside to cool.
  • When the olive-vegetable salad has cooled, stir in the parsley.
  • Slice the bread in half lengthwise. Using your hands, scoop out the inside of each bread half to make a shallow pocket. Brush the inside of the top half with the remaining 2 tablespoons oil. Fill the bottom bread half with the olive-vegetable salad and pack it down with your hands. Layer the provolone, mortadella and soppressata over the salad (without letting any hang over the sides).
  • Cover with the top bread half and tightly wrap the sandwich with plastic wrap. Place the sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for at least 1 hour or up to 3 hours.
  • Remove the plastic wrap and cut the sandwich into fourths or sixths. Serve.

REAL N'AWLINS MUFFULETTA



Real N'awlins Muffuletta image

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

1 cup pimento-stuffed green olives, crushed
½ cup drained kalamata olives, crushed
2 cloves garlic, minced
¼ cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
½ cup pepperoncini, drained
¼ cup marinated cocktail onions
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
¼ cup red wine vinegar
½ cup olive oil
¼ cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

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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