Muffaletta Salad Recipes

Steps:

• To make the croutons, preheat the oven to 300 degrees F. Toss the bread cubes with the olive oil and salt. spread the bread cubes in a single layer on a large baking sheet. Toast, tossing occasionally until golden, about 15 minutes.
• To make the dressing, whisk together the vinegar, pickled peppers, garlic, salt and black pepper in a medium bowl. Whisk in the olive oil, kalamata olives and pimento olives.
• To make the salad, toss romaine with the mozzarella or bocconcini, mortadella, ham, salami, provolone and croutons. Pour the dressing over the salad and toss to combine well.
• Serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water to cool.
• Mix tapenade into pasta and season with pepper. Add artichoke hearts, salami, ham, olives, mozzarella cheese, provolone cheese, red bell pepper, and parsley to pasta mixture and toss to coat. Transfer salad to a serving bowl and top with sesame seeds.

Steps:

• Chop pepper salad or giardiniera in a food processor with olives. Split bread and drizzle bread with extra-virgin olive oil and sprinkle with chopped rosemary. Spread the olive salad on the bottom of the bread very liberally. Pile the meats on top of the olive salad, then layer cheese over meat and cover the giant sandwich with the bread top. Press down to set the sandwich, then cut into 4 wedges.

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Drain and transfer to a large bowl.
• Add the tomatoes, giardiniera vegetables, artichokes, olives, olive oil and vinegar to the bowl with the tortellini.
• Thinly slice the mozzarella roll. Set half aside for garnishing the pasta. Quarter the remaining half and toss with the tortellini and vegetables.
• Season the pasta with additional salt and pepper. Toss with the parsley, reserving about a teaspoon for garnish. Transfer to a flat plate and surround the pasta salad with the reserved cheese slices and top with the parsley garnish. Serve at room temperature.

Steps:

• In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flakes, pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with plastic wrap, place into refrigerator and let marinate for 2 to 4 hours.
• Add orzo to marinated vegetables, toss, then add feta and toss again.
• Serve in lettuce cups and top with tomatoes.

Steps:

• Cut the loaf in half horizontally. Spread the Olive Giardiniera Salad crust to crust on both sides of the bread. Then, layer the cheese on the bottom, followed by high ribbons of the mortadella, salami and capicola. Cover with the top half of the bread and let sit 20 to 30 minutes so the salad's oil can soak into the bread. Cut into pie-shaped wedges and serve to the masses.
• Put the olives, red peppers, giardiniera with oil, capers, vinegar, parsley and sugar in the bowl of a food processor and pulse 8 to 10 times until a coarse relish forms.

Steps:

• Drain the giardiniera and olives. Chop coarsely in a food processor.
• Remove to a bowl and add the olive oil, garlic, oregano, ground black pepper, and stir well. Set aside and allow to marinate for one hour.
• Spread 1 tbsp olive salad on each side of the rolls.
• Place 3 slices of pastrami on each roll, followed by three slices of ham and 2 slices of salami.
• Top each roll with 2 slices of cheese and place under a broiler until the cheese has melted and the sandwich is warm. Place the top on the roll and serve immediately.

Steps:

• To make the olive salad: combine all the ingredients in a mixing bowl; stir well to combine; cover and refrigerate for at least 4 hours to allow flavors to blend.
• Bring to room temperature before using.
• To make the oregano onions: separate onion rings and place in a mixing bowl, add in remaining ingredients and mix well.
• Cover and let stand at room temperature for 1-2 hours.
• To make the sandwich: all ingredients should be brought to room temperature before assembling the sandwich.
• Preheat oven to 350°.
• Slice the loaf of muffaletta bread in half horizontally; place bread on a baking sheet and heat in the oven for 5 minutes or until lightly toasted.
• Remove bread from oven; evenly distribute slices of mozzarella cheese on the top half and evenly distribute slices of provolone cheese on the bottom half.
• Return the bread to the oven and bake 5-7 minutes or until the cheese is softened but not melted; remove from oven.
• On the bottom half, layer the meats, beginning with the Genoa, then the mortadella, the capicolla, and finally the ham.
• Press down lightly on the meats to creat a level surface and spoon on the olive salad.
• Add oregano onions and drizzle with olive oil, if desired.
• Cover with top half of bread; slice into quarters and serve immediately.

Steps:

• Prepare the pasta in salted water boiling 8 minutes until al dente.
• Drain Pasta and put in a shallow bowl.
• Add to the pasta the jar of Olive Mix (if you can't find Muffulata mix a mixture of crushed olives and finely chopped giardinara in oil will suffice).
• Add other ingredients and incoroporate well with a spoon until mixed.
• if too dry you can add a cup or so of homemade red wine vinaigrette until the salad moist enough for your taste.
• Cover and refrigerate overnight for best flavor.
• Serve as a side dish with italian bread sticks for garnish.

Steps:

• In a large bowl, combine first 12 ingredients. Cover and refrigerate at least 8 hours. Drain, reserving 2 tablespoons liquid., Cut loaf of bread in half; hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Brush cut sides of bread with reserved liquid. Layer bottom of bread shell with salami, half of the olive mixture, cheese, remaining olive mixture and ham. Replace bread top. Cut into wedges to serve.

Steps:

• Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
• Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
• Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

Steps:

• In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

Steps:

• Combine water and 1 teaspoon salt in a large saucepan and bring to a boil over high heat.
• Add pasta and cook uncovered, stirring occasionally until tender, about 6-8 minutes.
• Remove from heat and drain.
• Rinse with cold water and drain again.
• In a larger bowl, combine pasta,salami,provolone,mortadella, boiled ham, olives,onion,celery,parsley, and thyme.
• In a small bowl, whisk together vinegar,worcestershire,hot sauce,garlic,pepper, and 1/2 teaspoon of the salt.
• Then, gradually whisk in the olive oil.
• Pour over salad mixture and add remaining 1 teaspoon of salt.
• Toss to mix well.
• Store in an airtight container in the refrigerator for at least eight hours before serving.

Steps:

• Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.