The muffaletta is a sandwich from New Orleans comprised of a muffuletta loaf, a special round sesame bread, filled with cured meats, cheeses, and an olive salad. The origins of this sandwich are thought to have come from the Italian immigrants who settled in New Orleans in the 19th century. Muffalettas typically contain layers of ham, salami, mortadella, provolone, and mozzarella, as well as the olive salad, which is made from chopped olives, celery, carrots, and a vinaigrette dressing. Today, this delicious sandwich is considered a staple of New Orleans cuisine and can be found in many restaurants, delis, and grocery stores in the city.
Let's cook with our recipes!
MUFFALETTA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Remove insides of bread boule and reserve for another use. Spread olive salad over cut side of bottom half of bread.
- On the bottom half of the bread, layer mortadella, soppressata, salami, coppa, cheese, Peppadews, and arugula. Sandwich top half of bread over meats and cheese. Wrap the sandwich in plastic wrap and weigh down with a cast-iron skillet or two large cans of tomatoes and place in the refrigerator overnight.
- Remove sandwich from refrigerator, cut into wedges, and serve.
MUFFALETTA WITH OLIVE TAPENADE
Provided by Damaris Phillips
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
- Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.
MUFFALETTA PASTA SALAD
The great New Orleans sandwich turned into an easy cold dish. You can serve this over a bed of lettuce with a slice of French bread to make it a meal versus a side dish.
Provided by Elisa Nuccio Holt
Categories Salad 100+ Pasta Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water to cool.
- Mix tapenade into pasta and season with pepper. Add artichoke hearts, salami, ham, olives, mozzarella cheese, provolone cheese, red bell pepper, and parsley to pasta mixture and toss to coat. Transfer salad to a serving bowl and top with sesame seeds.
Nutrition Facts : Calories 585.1 calories, Carbohydrate 51.6 g, Cholesterol 63.7 mg, Fat 29 g, Fiber 4.2 g, Protein 28.6 g, SaturatedFat 9.9 g, Sodium 1775.8 mg, Sugar 2.4 g
MUFFALETTA SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine olives, giardiniera, celery, sun-dried tomatoes, pepper, onion, salami, ham, and provolone. Dress with vinegar and olive oil, season with salt and pepper and let stand a few minutes before serving.
ELLEN'S MUFFALETTA PASTA SALAD
This salad has everything in the filling of a muffaletta sandwich but in pasta salad form! It is a great salad to take on a picnic and it has a nice variation of tastes on the tongue in each bite! It is one of our summer picnic staples!
Provided by Ellen Bancroft Ziegler
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
- Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
- Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.
Nutrition Facts : Calories 720.5 calories, Carbohydrate 53.2 g, Cholesterol 86.7 mg, Fat 43.2 g, Fiber 3.7 g, Protein 29.9 g, SaturatedFat 16.6 g, Sodium 2597.4 mg, Sugar 6.1 g
MUFFALETTA
Provided by Bobby Flay
Time 25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the mayonnaise, vinegar, mustard and honey in a large bowl. Add the onion, olives, peppers, parsley and oregano; toss, and season, to taste, with salt and pepper.
- Slice the bread in half and pull some of interior from the top half. Spread some of the olive salad on each half. You will probably have some salad left; it holds well in the refrigerator.
- Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half, press gently, slice, and serve.
RANCH MUFFALETTA SANDWICH
Provided by Ree Drummond : Food Network
Time 2h20m
Yield 4 sandwiches
Number Of Ingredients 18
Steps:
- For the spicy olive spread: In a bowl, mix together the pimentos, olives, mayo, jalapenos, vinegar and green onions until combined. Season with salt and pepper; set aside.
- For the sandwich: Lightly dress the iceberg in the olive oil and vinegar.
- Split the ciabatta in half lengthwise. Smear half of the spicy olive spread onto the bottom half of the bread and the other half onto the top half of the bread. Spoon half of the ranch dressing on one side and spread, then repeat with the other side. On the bottom half, layer half the meat and cheese. Top with the iceberg, followed by the remaining meat and cheese. Finally, put the top half of the ciabatta on top. Wrap in plastic wrap and place on a baking sheet with a second baking sheet and a heavy iron skillet on top to weigh it down. Put in the fridge for at least 2 hours.
- To serve: Slice into 4 pieces.
CORNED BEEF HASH BROWN MUFFALETTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Add the green olives, kalamata olives, giardiniera, capers, parsley, vinegar, olive oil and honey to a food processor and pulse to make a coarse relish.
- Slice the boule in half horizontally. Spread the tapenade evenly over both halves of the boule. Layer the cheese evenly over the tapenade on the bottom half of the boule. Place both top and bottom halves cut-side up beside each other on the sheet pan.
- Lay the hot hash browns on top of the cheese, then evenly pile on the corned beef. Bake the open sandwich until the cheese is melted and the corned beef is warmed through, 6 to 8 minutes.
- Melt the butter in a large nonstick skillet over low heat. Working with one egg at a time, crack each egg into a small bowl or ramekin and then slowly add it to the skillet. Cover with a tight-fitting lid and cook, uninterrupted, until the whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season the eggs with pepper. Slide the eggs onto a plate.
- Top the corned beef with the sunny-side up eggs. Place the top piece of bread onto the sandwich. Cut into 4 wedges and serve.
AMAZING MUFFALETTA OLIVE SALAD
This combines my love of the New Orleans-style olive salad that you find on muffaletta sandwiches and Italian olive tapenades. With so many olives how could you go wrong? I use it on fish, sandwiches, dips, and in herbed breads.
Provided by AZ
Categories Salad Vegetable Salad Recipes
Time 12h20m
Yield 20
Number Of Ingredients 10
Steps:
- Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.
Nutrition Facts : Calories 39.4 calories, Carbohydrate 3.6 g, Fat 2.7 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 389.5 mg, Sugar 0.8 g
MEATLESS MUFFALETTA PANINI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat griddle or grill to medium-high heat.
- Place olives and pickled veggies in food processor and pulse chop into a relish. Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place.
- Place sandwiches on grill and press with heavy skillet weighted down with cans. Press a few minutes on each side, remove, split and serve.
MUFFALETTA SALAD
Steps:
- In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flakes, pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with plastic wrap, place into refrigerator and let marinate for 2 to 4 hours.
- Add orzo to marinated vegetables, toss, then add feta and toss again.
- Serve in lettuce cups and top with tomatoes.
MUFFALETTA PIZZA
A terrific variation on an old New Orleans Favorite. We serve it as an appetizer to guests. The olive salad mixture may be used at once, but is best when chilled overnight. Adjust the ingredients to taste.
Provided by SGRINAVI
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- In a medium bowl, mix jumbo black olives, green olives, celery, red onion, garlic, basil, parsley, olive oil, oregano, salt and freshly ground black pepper. Cover and chill in the refrigerator until using.
- Preheat oven to 500 degrees F (260 degrees C). Sprinkle pizza crust with olive oil, salt and garlic powder.
- Place the crust directly on the oven rack. Bake for about 5 minutes. Do not allow crust to become overly browned or crisp. Remove from heat and allow to cool.
- In a medium bowl, mix together mozzarella cheese, Provolone cheese, Parmesan cheese, hard salami, mortadella and prosciutto. Stir in the olive mixture.
- Preheat the broiler. Spread the cheese and vegetable mixture over the baked pizza crust.
- Broil 5 minutes, or until cheeses are melted and meats are lightly browned. Cut into 3 inch squares and serve immediately.
Nutrition Facts : Calories 511.1 calories, Carbohydrate 38.4 g, Cholesterol 52.1 mg, Fat 29.1 g, Fiber 1.3 g, Protein 22.5 g, SaturatedFat 9.4 g, Sodium 1631.3 mg, Sugar 4.4 g
GRILLED RATATOUILLE MUFFALETTA
Easily made in advance, this New Orleans-inspired vegetarian muffaletta is perfect for a crowd.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes.
- Meanwhile, in a food processor, pulse olives, pepperoncini, and parsley until very finely chopped. Transfer to a small bowl and stir in mayonnaise.
- Heat a grill or grill pan to medium. Clean and lightly oil hot grill. Toss eggplant, tomatoes, and zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.
- Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini, and tomatoes. Serve immediately or wrap in plastic and refrigerate for up to 4 hours.
Nutrition Facts : Calories 511 g, Fat 23 g, Fiber 7 g, Protein 11 g, SaturatedFat 2 g
SEMOLINA'S MUFFALETTA PASTA RECIPE - (3.5/5)
Provided by á-174942
Number Of Ingredients 18
Steps:
- Olive Salad: Combine all ingredients in a bowl and mix well. Muffaletta Pasta: Sauté the ham and salami in the olive oil until lightly browned. Add the olive salad and the penne pasta and cook until the pasta is heated through. Transfer the ingredients to a serving plate and garnish with the remaining ingredients. This recipe yields 4 servings.
MONSTER MUFFALETTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 10m
Yield 8 sandwiches
Number Of Ingredients 15
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.
MUST-HAVE MUFFALETTA BURGERS!
Steps:
- For Salami Bacon:
- Preheat the oven to 350 degrees F. Line a heavy large baking sheet with aluminum foil.
- Arrange 12 salami slices in a single layer on the baking sheet. Bake until the salami slices are browned (much like bacon), watching closely to ensure they brown evenly, about 10 minutes. They will crisp as they cool.
- Transfer the salami bacon to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool.
- For Burgers:
- Combine the pork, onion, garlic, salt, Greek seasoning and black pepper in a large bowl and mix just until evenly combined, do not overmix). Form the meat mixture into 4 equal patties a little larger in diameter than the kaiser rolls, so that when they shrink after cooking they will fit the roll perfectly.
- Heat a grill pan or outdoor grill to medium heat. Once the grill is hot, cook the burgers until the juices run clear and patties are firm to the touch, about 6 minutes per side. Do not overcook or the burgers will be dry and tasteless. Top each burger with 2 slices of the provolone cheese during the last 2 minutes of cooking to melt the cheese. Remove the burgers to a plate and tent with foil and allow to rest for a couple of minutes while you prepare the rolls.
- Whisk all ingredients together in a small bowl.
- To assemble the burgers:
- Split the rolls in half and toast the cut surfaces lightly on the grill or in pan, just before the patties are done.
- Spread Creole mayo on the bottom halves of the rolls and top with the burgers. Top each burger with 3 pieces of salami bacon, a thin slice of red onion, some lettuce, then a little of the chopped olive salad. Spread a little Creole mayo on the top half of each roll and cover the burgers. Press it down, grab some napkins, and ENJOY!!!!!
MUFFALETTA SANDWICH
A Louisiana classic. Meat,Olive salad, cheese, fresh garlic and an enormous (10 inch) round loaf of bread. You make it, press it down and wrap tightly and wait a short while before eating it to insure BEST flavor !! A true Muffuletta Sandwich must always be served at room temperature, never toasted; it is considered blasphemy to...
Provided by Skip Davis
Categories Sandwiches
Time 10m
Number Of Ingredients 19
Steps:
- 1. Make olive salad
- 2. Cut bread in half crosswise and scoop out about half of the soft dough from top and bottom pieces (this is to provide more room for the sandwich ingredients). Brush the inside bottom of loaf with olive oil or juice from the Olive Salad marinade.
- 3. Layer salami, Italian ham and Provolone cheese on the bottom piece.
- 4. Top with as much Olive Salad as will fit without spilling out. Add top of loaf and press down fairly hard.
- 5. Slice in quarters and serve. Always serve the Muffuletta Sandwich at room temperature, never toasted. NOTE: Italian bread is done the same way, but cut in small individual sandwiches.
- 6. Makes: 1 to 4 servings, depending on the appetite. Cut in quarters !
MUFFALETTA BREAD
See more at: Chef Rick http://www.chefrick.com/muffaletta-bread
Provided by Joanne Hendriksen
Categories Savory Breads
Time 3h35m
Number Of Ingredients 7
Steps:
- 1. In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast.
- 2. Let stand until foamy, 5 to 10 minutes.
- 3. In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add yeast mixture.
- 4. Process until dough forms a ball, about 5 seconds.
- 5. Stop machine; check consistency of dough. It should be smooth and satiny.
- 6. If dough is too dry, add more warm water, 1 Tbsp. at a time, processing just until blended.
- 7. If dough is too sticky, add more flour, 1 or 2 Tbsp at a time, processing just until blended.
- 8. Process 20 seconds to knead.
- 9. Lightly oil a large bowl, swirling to coat bottom and sides.
- 10. Place dough in oiled bowl; turn to coat all sides.
- 11. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
- 12. Lightly grease a baking sheet.
- 13. When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface.
- 14. Form dough into round loaf about 10 inches in diameter; place on greased baking sheet.
- 15. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf.
- 16. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour.
- 17. Remove plastic wrap. Place rack in center of oven.
- 18. Preheat oven to 425 degrees.
- 19. Bake loaf in center of preheated oven for 10 minutes.
- 20. Reduce heat to 375 F; bake 25 minutes.
- 21. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing. Makes 1 loaf.
NEW ORLEANS STYLE MUFFALETTA SALAD
Steps:
- In small mixing bowl, mix grapeseed oil, red wine vinegar, and Italian seasoning. Mix well. Add 1/4 cup pimiento-stuffed olives, 1/4 cup black olives, and 1/4 cup roasted red peppers. Mix well and set aside. In large salad serving bowl, add lettuce, tomatoes, remaining pimiento-stuffed olives, remaining black olives, remaining roasted red peppers, salami, pastrami, cheddar cheese, and Muenster cheese. Pour dressing over salad and toss gently.
MUFFALETTA PIZZA
This pizza has it all! Great pizza for a Saturday night with a movie! Recipe Source~ cdkitchen.com
Provided by Angela Pietrantonio
Categories Pizza
Time 25m
Number Of Ingredients 23
Steps:
- 1. o prepare olive mix: In a medium bowl, mix jumbo black olives, green olives, celery, red onion, garlic, basil, parsley, olive oil, oregano, salt and freshly ground black pepper. Cover and chill in the refrigerator until using.
- 2. To prepare pizza crust: Preheat oven to 500 degrees F (260 degrees C). Sprinkle pizza crust with olive oil, salt and garlic powder.
- 3. Place the crust directly on the oven rack. Bake for about 5 minutes. Do not allow crust to become overly browned or crisp. Remove from heat and allow to cool.
- 4. To prepare pizza topping: In a medium bowl, mix together mozzarella cheese, Provolone cheese, Parmesan cheese, hard salami, mortadella and prosciutto. Stir in the olive mixture.
- 5. Preheat the broiler. Spread the cheese and vegetable mixture over the baked pizza crust. Broil 5 minutes, or until cheeses are melted and meats are lightly browned. Cut into 3 inch squares and serve immediately.
Tips:
- Choose the right bread: A good muffuletta bread should be round, slightly domed, and have a crispy crust. It should also be able to hold up to the weight of the fillings without getting soggy.
- Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your muffuletta. Use fresh, flavorful vegetables, meats, and cheeses.
- Don't be afraid to experiment: There are many different ways to make a muffuletta. Feel free to experiment with different ingredients and combinations to find your favorite.
- Make it ahead of time: Muffulettas are best when they are made ahead of time and allowed to sit for a few hours. This allows the flavors to meld together and the bread to soften.
- Serve it with a side of olive salad: Olive salad is a traditional condiment for muffulettas. It is made with chopped olives, celery, carrots, and peppers. It adds a delicious salty and tangy flavor to the sandwich.
Conclusion:
The muffuletta is a delicious and versatile sandwich that is perfect for any occasion. It can be made with a variety of ingredients, so it is easy to customize to your own taste. Whether you are looking for a quick and easy lunch or a hearty and satisfying dinner, the muffuletta is a great choice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love