Muffaletta Sandwich Recipes

Steps:

• Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
• Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
• Cut the sandwich into wedges and serve.

Steps:

• Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.
• On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.

Steps:

• To Make the SANDWICH.
• Split a muffoletta loaf or a round loaf of Italian bread horizontally. Remove some of the center soft bread.
• Spread each half with equal parts of olive salad/oil.
• Place meats and cheeses evenly on bottom half and cover with top half of bread.
• Wrap tightly with plastic wrap and refrigerate for up to 4 hours. Cut in quarters for huge sandwiches, or eighths for more manageable sections.
• To Make the OLIVE SALAD.
• To pit the olives crush each olive on a cutting board with your hand or use the end of a funnel.
• Combine all ingredients except oil in processor. Pulse 4-5 times. You want this to be coarse chopped.
• Add olive oil. Put into a bowl or jar, cover and let the flavors marry for about one week.

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.

Steps:

• Open the rolls and pull out a bit of their fluffy insides.
• Sprinkle each cut side with olive oil and vinegar, then with garlic, capers and oregano.
• Layer one side of each roll with red pepper, pickled peppers, onion, olives, tomato, salami, ham and finally the cheese.
• Replace roll tops, close up tightly and press together well to help seal.
• Heat a heavy nonstick skillet over medium-high heat and lightly brush the outside of each roll with olive oil.
• Place 2 sandwiches at a time in the hot pan.
• Press the sandwiches with a wide spatula several times, turning once or twice, until the bread is crisp and the cheese is melted.
• The sandwiches also can be pressed by placing a heavy skillet on top during grilling.
• (If the bread is browning too quickly, reduce heat to medium.) Cook sandwiches until golden brown on one side, then turn and brown the second side.
• Sandwiches are ready when crisply golden and the cheese has oozed a bit and crisped in places.
• Cut into halves and eat right away.

Steps:

• Drizzle dressing over cut surfaces of rolls.
• Fill rolls with cheese, salami, ham and olives.