Muffuletta Sandwich Recipes

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:

• If using home made olive salad, make it by mixing all ingredients together.
• Cover and refrigerate at least 8 hours before assembling sandwich.
• Cut bread in half horizontally.
• Remove about 1/2 inch of soft white bread from top layer of each half to make room for the filling, starting about 1/2 from sides.
• Drain olive salad, reserving liquid.
• Brush some of the liquid over cut sides of bread and toast under broiler until just lightly browned.
• Brush a little more liquid on toasted sides and layer salami, 1/2 of the olive salad, the cheese, ham and remaining olive salad on bottom half of bread.
• Cover with top half of bread and secure with a couple of tooth picks.
• Place back in oven for a few minutes to heat all ingredients.
• The cheese should just be warm and starting to get soft, but not runny.
• Cut into 4 quarters and serve with plenty of napkins.

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:

• Slice the loaf in half lengthwise and hollow out the bottom half, leaving a 1/2-inch border on all sides. Save the bread filling for another (like bread crumbs).
• Add the olives, giardiniera, peppers, oil, capers and vinegar to a food processor and pulse until the texture is similar to a chunky relish.
• Layer the bottom half of bread with half of the cheese, then spread half of the olive mixture on top of the cheese. Top with the mortadella, salami, ham and the remaining cheese. Spread the remaining olive mixture on to the top half of the bread. Close the sandwich and wrap it tightly in plastic wrap. The sandwich can be made and refrigerated the night before. Pack it on the bottom of your cooler and let the weight of the other food press and flatten the sandwich.
• When you are ready to serve, cut in to 6 even pieces.

Steps:

• Drain juice of vegetables, reserving 2 Tbsp juice. Chop them small.
• Combine juice, vegetables, olives, garlic and oil.
• Horizontally split loaf of bread. Hollow out the inside of the top half, leaving a 3/4 inch thick shell.
• Top the bottom half with lettuce, meat, cheese, and tomato. Sprinkle the tomato with pepper. Stir the vegetable mixture and mound it on top of the tomato. Top with the top half of the bread and slice into six portions.

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:

• 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.

Steps:

• Take 1 loaf fresh Italian bread (one big round for a traditional muffuletta) slice in half, dig out some of the bread.
• Make the olive salad by combining olives, garlic, peppers and vinegar.
• Drizzle some of the olive oil and juice from the salad on each side of the open loaf- use plenty.
• On the bottom, place meats,cheeses, tomatoes, lettuce and olive salad.
• Top with other piece of bread and cut into wedges.

Steps:

• To prepare either version of the olive salad, mix all the ingredients in a bowl. Cover, and refrigerate several hours or overnight, to let the flavors develop. This makes more salad than you need for one 8-inch sandwich. Extra olive salad will keep for a week or more and can be used in salads, sandwiches, etc.
• Lay the bottom of the muffuletta bread on a work surface, cut side up. Layer half of the cheeses and meats on the bread, then spread with 1/2 cup of the olive salad. Top with the remaining meats and cheeses.Finish with another 1/2 cup olive salad. Place top of bread on olive salad, and press down. Cut into four wedges.

Steps:

• OLIVE SALAD:.
• If using Italian bread use the one with the sesame seeds on top. If you use French bread it is a Liuzza's-style "Frenchuletta" make sure the bread is crisp crusted.
• Olive Salad:.
• Combine all ingredients and mix well.
• Place in tightly covered container in refrigerator and marinate for at least 12 hours before using.
• SANDWICH:.
• Split your loaf lenghtwise then spread with olive salad.
• Place meats and cheeses evenly on bottom half Close. Cut into quarters.
• NOTE: Feel free to play with the amounts. Each person as a different taste.

Steps:

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