Best 7 Muffalata Sandwich By Any Name Tastes Great Recipes

MUFFALETTA SANDWICH

Steps:

• Cut the top of the bread off so that the bottom half is a little thicker than the top. Remove a little of the bread from the center to hollow the bottom piece out some and make plenty of room.
• Spread about 1/3 cup of olive salad on the bottom piece.
• Layer the cheese and meats on top.
• Spread the remaining olive salad on top. Drizzle any oil from the olive salad on the underside of the top piece of bread.
• Place the top piece of bread on top and press down gently. Wrap in plastic wrap and refrigerate for at least 2 to 4 hours before serving.

MAURO'S MUFFALETTA

Steps:

• Cut the loaf in half horizontally. Spread the Olive Giardiniera Salad crust to crust on both sides of the bread. Then, layer the cheese on the bottom, followed by high ribbons of the mortadella, salami and capicola. Cover with the top half of the bread and let sit 20 to 30 minutes so the salad's oil can soak into the bread. Cut into pie-shaped wedges and serve to the masses.
• Put the olives, red peppers, giardiniera with oil, capers, vinegar, parsley and sugar in the bowl of a food processor and pulse 8 to 10 times until a coarse relish forms.

MONSTER MUFFALETTA

Steps:

• Cut the loaves in half horizontally. Drizzle some of the olive salad liquid on the bottom halves. Dividing everything by two, layer the cheese, mortadella, genoa, capicola and then the Olive Salad on top. Cover with the top halves, and then cut into pie-shaped wedges and serve to the masses.
• Add the black olives, green olives, olive oil, roasted red peppers, capers, vinegar, crushed red pepper and sugar to a food processor and pulse until uniform but still coarse, about 10 times. Taste and adjust seasoning if necessary.

MUFFULETTA SANDWICH

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.

ITALIAN MUFFULETTA

Steps:

• In a small bowl, combine the first five ingredients; set aside., Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). , Spoon half of olive mixture over bottom half of bread. Layer with turkey, Swiss cheese, salami, provolone cheese, bologna and remaining olive mixture. Replace bread top. Cut into six wedges.

HOT MUFFALETTA SANDWICH

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.

MUFFULETTA SANDWICH

Steps:

• Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches).
• Cut the loaf (or loaves) in half, and scoop out a little of the inside to make some room.
• Make the olive salad by combining the olives and roasted pepper, garlic and vinegar.
• Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf-- use plenty.
• On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella.
• Top with the other half loaf.
• Wrap tightly with plastic wrap and set a heavy skillet on top of loaf or individual loaves.
• Chill for 1 hour.
• This helps compress for easier slicing and absorption of flavors.
• Slice into wedges (or eat the individual loaves).
• *The roasted red peppers are Italian-style, available at many Italian delis or in the ethnic aisle in the grocery store.