New Orleans Muffuletta Recipes

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:

• Preheat the oven to 375 degrees F.
• Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.
• Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes.
• To serve, unwrap the sandwich and slice into portions.
• Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 24 hours before using and only improves with age, can keep for up to 2 months in the refrigerator.

Steps:

• Preheat oven to 350°F.
• Cut bread in half horizontally, to form a sandwich bun.
• Layer the ham on the bottom slice of bread.
• Add the mortadella, then the salami.
• Spread the olive salad over the meats evenly.
• Top with the slices of provolone cheese, and place the sandwich top on.
• Press down slightly to compress the sandwich.
• Wrap the sandwich in foil, and bake for 20 minutes, or until the cheese begins to melt into the olive salad.
• Slice sandwich into 4 quarters.
• Use toothpicks to secure the layers. Remove.
• before eating.

Steps:

• Combine olives, celery, garlic and dressing.
• Cut bread horizontally in half. Hollow out top half of loaf slightly; discard removed bread or reserve for another use.
• Spread bottom half of bread with half the olive mixture; top with layers of meat, cheese and remaining olive mixture. Cover with top of bread; press down lightly to secure. Wrap tightly.
• Refrigerate 2 hours or until chilled. Cut into wedges to serve.

Steps:

• Make the olive salad by combining all ingredients in a large bowl. Set aside to marinate.
• Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.
• Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and let sit at least 10 minutes. To serve, slice into 6 or 8 wedges. It will keep for several hours in the refrigerator wrapped in plastic.

Steps:

• Combine olives, giardiniera with liquid, and parsley.
• Hollow out both bread halves, leaving 1/2-inch-thick shells. Discard removed bread or reserve for another use. (See tip.)
• Spread bottom half of bread loaf with half the olive mixture; top with layers of salami, cheese and remaining olive mixture. Cover with top of bread, pressing top of bread into filling to secure. Wrap tightly.
• Refrigerate 1 hour or until chilled.