Pickley Muffuletta Sub 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:

• First, make the pickled iceberg:
• Place the vinegar, water, garlic, sugar, fennel seeds, oregano, pimentón, and salt in a small saucepan over high heat. Bring the mixture to a boil, stir to dissolve the sugar and salt, and then turn off the heat.
• Working with 1 leaf at a time, place the lettuce into a large bowl and pour a little of the hot brine on each leaf as you layer them in the bowl. Pour any extra brine into the bowl. Let the mixture cool to room temperature (at this point you can cover the bowl in plastic and refrigerate it for up to a day). Once the brine cools, drain the iceberg (save the brine for another use or discard) and pat dry the leaves with a kitchen towel.
• Next, finish the sandwiches:
• While the lettuce is cooling down, stir together the olives, capers, and mayonnaise in a small bowl.
• Divide the olive mixture between the tops and bottoms of each roll. Layer each sandwich evenly with provolone, peppers, pickled iceberg, and mozzarella. Close each sandwich and wrap each one tightly in plastic wrap.
• Place a flat surface (like a cutting board or sheet pan) on top of the sandwiches and put something heavy on top (like a cast-iron skillet or a few cans of beans). Let the sandwiches sit for at least 1 hour at room temperature (or a day in the refrigerator, but bring to room temperature before serving).
• Unwrap the sandwiches, cut each in half, and serve.

Steps:

• For the meatballs: Preheat the oven to 400 degrees F. In a food processor, combine the capicola, ham and salami, and pulse until the meats are chopped.
• In a bowl, combine the ground beef, chopped meats, milk, breadcrumbs, Parmesan, onion, parsley and eggs. Mix until combined. Make a small test patty and cook. Taste the patty and then sprinkle the meat mixture with salt and pepper. Portion the meatball mixture into 3-ounce balls and arrange on a sheet pan. Bake the meatballs until three-quarters cooked, about 20 minutes.
• For the sauce: In a pot, heat the oil. Add the carrots, celery and onions, and saute until tender. Add the garlic, oregano and rosemary, and saute for another 2 minutes. Deglaze the pan with the red wine. Add the tomatoes, tomato puree and tomato paste and stir to combine. Bring the sauce to a simmer and cook for 30 minutes, stirring occasionally to avoid burning.
• Stir in the basil and season the sauce with salt and pepper.
• For the tapenade: In a food processor, combine the olives, sun-dried tomatoes, rosemary, thyme, garlic and some pepper, and pulse until finely chopped. Add the oil to the mixture slowly, while pulsing.
• For plating: Bring the sauce to a simmer in a pot and add the meatballs. Simmer until the meatballs are fully cooked, and then hold hot until ready to serve.
• Split the hoagie rolls and butter each side. Toast the rolls on a hot skillet or saute pan. Spread about 2 tablespoons of the tapenade on the toasted roll and spoon 3 meatballs into each roll. Top each roll with some tomato sauce, Parmesan and chopped parsley, then 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:

• Preheat oven to 350°. Pulse olives and artichoke hearts in a food processor until finely chopped. Add mayonnaise, capers and garlic powder; process until blended. Spread onto buns. Layer bottom halves with ham, salami and cheese; close sandwiches., Cut sandwiches in half; place on an ungreased baking sheet. Cover tightly with foil. Bake until heated through, 10-15 minutes.

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:

• To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
• To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.