MUFFULETTA
A sandwich that originated in New Orleans, this recipe is from the Café Maspero in the French Quarter. Traditionally, a muffaletta has venison, but this version uses pastrami, which is the Café Maspero's specialty. The time does not include the 1 hour marinating.
Provided by Scarlett516
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 847.4, Fat 47.3, SaturatedFat 19.3, Cholesterol 192.6, Sodium 3524.7, Carbohydrate 35.3, Fiber 2.3, Sugar 1.5, Protein 68.2
MUFFULETTA SALAD
Make and share this Muffuletta Salad recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 540.1, Fat 34.1, SaturatedFat 11.2, Cholesterol 59.6, Sodium 1414.5, Carbohydrate 34.7, Fiber 4.8, Sugar 3.5, Protein 25.2
MUFFALETTA SALAD
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.
MUFFALETTA SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 12
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.
MUFFALETTA PASTA SALAD
The great New Orleans sandwich turned into an easy cold dish. You can serve this over a bed of lettuce with a slice of French bread to make it a meal versus a side dish.
Provided by Elisa Nuccio Holt
Categories Salad 100+ Pasta Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 585.1 calories, Carbohydrate 51.6 g, Cholesterol 63.7 mg, Fat 29 g, Fiber 4.2 g, Protein 28.6 g, SaturatedFat 9.9 g, Sodium 1775.8 mg, Sugar 2.4 g
MUFFULETTA OLIVE SALAD
This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices, or make it deluxe with diced ham and salami. - Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings (1/4 cup each).
Number Of Ingredients 14
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.
Nutrition Facts :
CHICKEN MUFFULETTA SALAD
Categories Salad Chicken Herb Olive Poultry Tomato Picnic Quick & Easy Lunch Meat Celery Summer Party Potluck Oregano Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 8
Steps:
- Whisk first 3 ingredients in medium bowl to blend. Mix in all remaining ingredients. Season salad with salt and pepper. Mound salad on plates.
MUFFULETTA
A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich.
Provided by LYNNC51
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 2h20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1016 calories, Carbohydrate 71.7 g, Cholesterol 95.9 mg, Fat 63.2 g, Fiber 5.6 g, Protein 40.2 g, SaturatedFat 20.2 g, Sodium 3697.7 mg, Sugar 5.4 g
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