Best 13 Muffuletta Dressing Recipes

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If you are seeking a recipe for the savory and iconic muffuletta dressing, you have come to the right place. This New Orleans-inspired dish is a delightful blend of flavors, textures, and aromas that is sure to tantalize your taste buds. With its unique combination of chopped muffuletta olive salad, crusty French bread cubes, and a flavorful vinaigrette dressing, muffuletta dressing is a versatile side dish that can be enjoyed on its own or as an accompaniment to a variety of main courses. So gather your ingredients, put on your apron, and let's embark on a culinary journey to create the perfect muffuletta dressing that will leave your family and friends asking for more.

Let's cook with our recipes!

MUFFULETTA



Muffuletta image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 20

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

Steps:

  • In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , 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 the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

MUFFULETTA DRESSING



Muffuletta Dressing image

This recipe is the result of numerous attempts to duplicate (and improve on) a famous New Orleans sandwich. Prep time does not include setting time.

Provided by Toby Jermain

Categories     Vegetable

Time 30m

Yield 7 cups, about

Number Of Ingredients 19

1 cup drained pitted kalamata olive, chopped (or other brine cured Mediterranean)
1 cup drained pitted mediterranean style green olives, chopped
1 (10 ounce) jar chopped pimento stuffed olives, brine reserved
1 large onion, chopped
4 stalks celery, chopped
1/2 cup chopped red sweet bell pepper
6 -8 garlic cloves, minced, more to taste
3 tablespoons drained capers, chopped
1 cup giardiniera, chopped, 1/4 cup brine reserved (Italian pickled vegetables)
1/2 cup mild pepperoncini pepper, chopped, 1/4 cup brine reserved (Italian pickled peppers)
3 tablespoons chopped fresh oregano or 1 tablespoon dried oregano leaves
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon fresh ground black pepper
1 (2 ounce) can anchovy fillets, drained, rinsed, and finely chopped (optional)
1 teaspoon dry mustard
1/2 cup wine vinegar
1 cup extra virgin olive oil
additional garlic or fresh ground black pepper

Steps:

  • Vegetables can be chopped not too fine in a food processor, but much better done by hand.
  • Combine all vegetables in a medium bowl.
  • Toss with oregano, basil, thyme, and black pepper.
  • Add 1/4 cup olive brine, Giardineria brine, and peperoncini brine, and toss again to combine.
  • Let sit for 1-2 hours.
  • Drain thoroughly, but carefully, to minimize loss of herbs, discarding brine.
  • Return to bowl.
  • In a small bowl, thoroughly combine chopped anchovy fillets, dry mustard, and wine vinegar, and let sit for 10 minutes.
  • Whisk rapidly while adding olive oil in a slow, steady stream until emulsified.
  • Pour dressing over vegetable mixture, and toss to combine thoroughly.
  • Cover, and refrigerate overnight.
  • Bring to room temperature, taste, and adjust amount of garlic and black pepper as desired.
  • We like lots of garlic!
  • Spoon mixture into a sealable container, and refrigerate.
  • Bring to cool room temperature, just enough for olive oil to liquify, and mix thoroughly just before serving.
  • Serving Suggestions: Muffulettas, obviously!
  • Cut Kaiser rolls or really big, round French rolls in half horizontally.
  • Brush cut sides with a little of the liquid from the dressing.
  • Cover bottom of the split rolls with lots of thinly sliced ham, salami, and provolone cheese.
  • Top with several tablespoons of olive dressing and the top of the roll.
  • Salad dressing- Combine some of the olive dressing with more olive oil and wine vinegar.
  • Serve with mixed green, bell peppers, onions, croutons, cheese, etc.
  • Spread or Dip- Combine 1/2 cup olive dressing with softened cream cheese.
  • Serve with assorted crackers.
  • Thin with some of the brine to use as a dip for veggies and/or chips.
  • It's better as a spread on crackers or Melba toast than as a dip, however.

MUFFALETTA SALAD



Muffaletta Salad image

Provided by Guy Fieri

Categories     side-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon garlic, minced
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/4 cup olive juice from can
1 tablespoon fresh lemon juice
1/2 teaspoon red chili flakes
1 teaspoon freshly ground black pepper
1 carrot, peeled and diced
1/2 cup diced black olives
1/2 cup diced green olives
1/2 cup diced marinated artichoke hearts, diced
1/2 cup roasted red bell pepper, diced
1/2 cup diced celery
1/2 red onion, minced
3 cups cooked orzo
1 cup feta cheese
8 to 10 Bibb lettuce cups
1/2 cup diced Roma tomatoes

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.

MUFFULETTA



Muffuletta image

Provided by Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 19

3 to 4 ounces Muffuletta Mixture, recipe follows
1 sourdough bread roll (or bread of choice), split
5 to 6 slices Genoa salami
2 to 3 slices mortadella
1 to 2 slices provolone
2 1/2 cups Kalamata olives
2 1/2 cups Sicilian olives
2 1/2 cups mild giardiniera
1 cup sliced pepperoncini
3/4 cups artichokes
3/4 cups coarsely chopped mushrooms
1/3 cup crushed red bell peppers
3/4 cup chopped garlic
1 cup olive oil
1/4 cup canola oil
2 tablespoons Sicilian spice blend
1 tablespoon dried oregano
3 teaspoons dried parsley
1 teaspoon ground black pepper

Steps:

  • Spread muffuletta mixture on both sides of roll. Add meats and cheese and serve.
  • Coarsely chop the olives, giardiniera, pepperoncini, artichokes, mushrooms, bell peppers and garlic together, then mix together with the olive oil, canola oil, Sicilian spice, oregano, parsley and pepper in a bowl. Keep refrigerated for up to 3 months.

MUFFULETTA SLICES



Muffuletta Slices image

Feed a crowd in 15 minutes! Sandwich slices are bursting with salami, roasted red peppers and artichoke hearts.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 18

Number Of Ingredients 7

1 baguette French bread (16 oz; about 20 inches long), cut in half horizontally
1/4 cup chives-and-onion cream cheese spread (from 8-oz container)
1 jar (6 1/2 oz) marinated artichoke hearts, well drained, patted dry and finely chopped
1/4 cup basil pesto
1/2 cup roasted red bell peppers (from 12-oz jar), patted dry, cut into 1 1/2-inch strips
1/4 lb thinly sliced salami
Assorted large pitted kalamata and pimiento-stuffed green olives, if desired

Steps:

  • Remove some of soft bread from center of top half of baguette to make a long, narrow well. If desired, cut off about 1/2 inch of pointed ends of baguette.
  • In small bowl, mix cream cheese spread and artichokes. Generously spread mixture in long, narrow well in top half of baguette. Spread pesto over cream cheese mixture.
  • Place roasted pepper strips on bottom half of baguette. Fold salami slices in half; layer diagonally over peppers, overlapping slices slightly.
  • Place top half of baguette, pesto side down, over salami; press halves together well. Thread olives onto toothpicks or cocktail picks; insert toothpicks through all layers at 1-inch intervals. Cut between toothpicks into 18 slices.

Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 3 g, TransFat 0 g

MOM'S SIT SANDWICH (AKA SQUISHY SORTA MUFFULETTA)



Mom's Sit Sandwich (Aka Squishy Sorta Muffuletta) image

From my Family Recipe Box, Mom loves this sandwich! "This sandwich is a 'smashing success'... in more ways than one. It's a great traveler." You must admit, it is pretty amusing. :) From the Family Recipe Box, dated 3/1/85. The sandwich keeps well, chilled, and is good for taking along on picnics and camping trips.

Provided by Julesong

Categories     Lunch/Snacks

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

1 large round loaf French bread (or oval "peasant" loaf, or sourdough)
1 (6 1/2 ounce) jar marinated artichoke hearts, drained, liquid reserved (you can use the hearts whole or roughly chopped)
1/2 cup mayonnaise
3 large ripe tomatoes, sliced
3 ounces thinly sliced salami
1/2 lb thinly sliced unsmoked turkey breast
1/4 lb cheese slice, any kind (provolone and fresh mozzarella are my faves)
1 (2 1/2 ounce) can sliced ripe black olives, drained
1 purple onion, thinly sliced (amount to taste)

Steps:

  • Cut loaf of bread in half horizontally and hollow out the soft bread from both halves, leaving a shell about 3/4-inch thick.
  • Reserve soft bread for another use.
  • In small bowl, combine artichoke liquid with mayonnaise and spread onto bread shells.
  • In bottom half, layer ingredients at least three times until mounded high, beginning and ending with tomatoes.
  • Place top half of bread over mound of ingredients.
  • Wrap entire loaf tightly with plastic wrap.
  • This must be assembled at least 2 hours before serving, but can be assembled up to 8 hours before serving.
  • Refrigerate.
  • Before serving, place sandwich (wrapped in plastic) on a hard surface and SIT ON IT! This smashes the ingredients together and makes it easier to serve. Do not omit this step, strange as it seems, as this step is what makes the sandwich delicious.
  • Slice the loaf into wedges or slices to serve.
  • Note: I usually roughly chop the artichoke hearts, myself. Also, regarding the artichoke juice mixture: you can add only half of it to the mayo, if you like - how much of the spread you're going to need depends on the size of loaf you've gotten.
  • Note #2: other good additions I've made to the sandwich include strips of roasted red and yellow pepper, whole fresh basil leaves (placed on top of the tomatoes) or pesto into the mayo, pepperoncini and/or sliced sweet red cherry peppers, pancetta, and more salami or other hard sausage than the recipe calls for.
  • Note #3: any leftover mayo mixture, by the way, makes a great salad dressing! I once accidentally used the juice from a jar larger than the recipe called for and the mixture was far more than I needed -- so to thicken it up a bit I added a bit of lowfat sour cream, and made the leftover mixture (much to my husband's delight) available as salad dressing. Yum!

MUFFULETTA SANDWICH



Muffuletta Sandwich image

Provided by Lidia Matticchio Bastianich

Categories     Sandwich     Cheese     Olive     Picnic     Super Bowl     Quick & Easy     Dinner     Lunch     Meat

Number Of Ingredients 32

Olive Salad-version 1
1 cup sliced marinated artichoke hearts
1/2 cup shredded carrot
1/2 cup shredded inner stalks celery
1/2 cup finely chopped pitted green olives
1/2 cup finely chopped roasted red peppers
1/2 cup seeded, finely chopped pickled Tuscan peperoncini
1/2 cup pitted chopped kalamata olives
1/2 cup sliced pickled cocktail onions
1/4 cup drained tiny capers in brine
2 tablespoons red-wine vinegar
3 anchovy fillets, chopped
2 teaspoons dried oregano
1/4 teaspoon peperoncino flakes
Olive salad-version 2
16-ounce container giardiniera (assorted pickled vegetables), drained and chopped
1 cup sliced marinated artichoke hearts
1/2 cup finely chopped pitted green olives
1/2 cup pitted chopped kalamata olives
1/4 cup drained tiny capers in brine
2 tablespoons extra-virgin olive oil
3 anchovy fillets, chopped
2 teaspoons dried oregano
1/4 teaspoon peperoncino flakes
For the muffuletta
8- inch round muffuletta bread, split open
2 ounces provolone, sliced
2 ounces deli ham, sliced
2 ounces capicola, sliced
2 ounces mortadella, sliced
2 ounces low-moisture mozzarella, sliced
2 ounces Genoa salami, sliced

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.

REAL N'AWLINS MUFFULETTA



Real N'awlins Muffuletta image

These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.

Provided by jenn

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time P1DT40m

Yield 8

Number Of Ingredients 22

1 cup pimento-stuffed green olives, crushed
½ cup drained kalamata olives, crushed
2 cloves garlic, minced
¼ cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
½ cup pepperoncini, drained
¼ cup marinated cocktail onions
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
¼ cup red wine vinegar
½ cup olive oil
¼ cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

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.

Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g

MUFFULETTA SANDWICH



Muffuletta Sandwich image

My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.

Provided by Mary48

Categories     Main Dish Recipes     Pork     Ham

Time 15m

Yield 4

Number Of Ingredients 11

1 (1 pound) loaf fresh Italian bread
⅓ cup olive oil
⅓ cup grated Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
8 oil-cured black olives, pitted and chopped
8 pitted green olives, chopped
¼ pound thinly sliced salami
¼ pound thinly sliced ham
½ pound provolone cheese, sliced
¼ pound mozzarella cheese, sliced

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.

Nutrition Facts : Calories 975.4 calories, Carbohydrate 61.3 g, Cholesterol 107.4 mg, Fat 59.9 g, Fiber 3.9 g, Protein 46.2 g, SaturatedFat 22.2 g, Sodium 2790.2 mg, Sugar 1.7 g

MUFFULETTA OLIVE SALAD



Muffuletta Olive Salad image

This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices, or make it deluxe with diced ham and salami. - Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 servings (1/4 cup each).

Number Of Ingredients 14

1/2 cup olive oil
1/4 cup red wine vinegar
6 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon thinly sliced green onion
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1-1/2 cups green olives with pimientos, halved
1 cup coarsely chopped giardiniera
1/2 cup coarsely chopped pickled beets
1/2 cup pitted Greek olives, halved
1/3 cup roasted sweet red peppers, chopped
1/4 cup finely chopped celery
1 tablespoon drained capers

Steps:

  • In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

Nutrition Facts :

MUFFULETTA SPREAD



Muffuletta Spread image

Categories     Condiment/Spread     Food Processor     Garlic     Herb     Olive     Onion     Appetizer     Vegetarian     Spring     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 12

1 cup pitted Spanish green olives
1 cup pitted brine-cured black olives (such as Kalamata)
1/4 cup chopped red onion
2 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
1 tablespoon freshly grated horseradish
1 tablespoon chopped garlic
1 tablespoon Dijon mustard
Dash of hot pepper sauce (such as Tabasco)
Dash of Worcestershire sauce
1/2 cup olive oil
Italian bread slices, toasted

Steps:

  • Combine first 10 ingredients in processor and chop coarsely. With processor running, gradually add oil. Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Serve with bread.

MUFFULETTA-STYLE STEAK HOAGIES



Muffuletta-Style Steak Hoagies image

Fall further in love with Italy's culinary influences courtesy of this warm beef and provolone sandwich, a riff off New Orleans' famous muffuletta. The olive salad provides the crucial layer.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h35m

Yield 4

Number Of Ingredients 11

1/2 cup Italian dressing
1/4 teaspoon coarsely ground black pepper
1 lb boneless beef round steak, 1 inch thick
4 hoagie buns (about 6 inches long), split
1 medium tomato, thinly sliced
4 slices (3/4 oz each) provolone cheese
1/2 cup coarsely chopped pitted green olives
1/2 cup coarsely chopped pitted ripe olives
1/2 cup chopped Grilled Tricolored Bell Peppers or purchased roasted bell peppers
1/4 cup finely chopped fresh parsley
1 tablespoon Italian dressing

Steps:

  • In shallow baking dish, mix 1/2 cup dressing and the pepper. Add beef; turn to coat. Cover; refrigerate at least 8 hours but not more than 24 hours.
  • Heat gas or charcoal grill. In medium bowl, mix all olive salad ingredients. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once or twice, until desired doneness.
  • Cut beef into thin slices. Fill buns with olive salad, tomato, warm beef and cheese.

Nutrition Facts : Calories 480, Carbohydrate 43 g, Cholesterol 75 mg, Fat 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1140 mg, Sugar 9 g, TransFat 1/2 g

EASY MUFFULETTA SANDWICH



Easy Muffuletta Sandwich image

This muffuletta sandwich is packed with a whole lotta flavor-meaty, cheesy deliciousness for two in just five minutes.

Provided by My Food and Family

Categories     Meal Recipes

Time 5m

Yield Makes 2 servings, one sandwich each.

Number Of Ingredients 6

2 Tbsp. KRAFT Lite House Italian Dressing
2 kaiser rolls, split
2 KRAFT Provolone Cheese Slices
2 slices OSCAR MAYER Hard Salami
8 slices OSCAR MAYER Deli Fresh Smoked Ham
1/4 cup sliced pimento-stuffed green olives, drained

Steps:

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

Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1140 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 2 g, Protein 15 g

Tips:

  • Making a good Muffuletta dressing requires a balance of flavors. Start with a good quality olive oil and red wine vinegar as the base, and then add herbs, spices, and seasonings to taste.
  • Use a variety of olives in your dressing. This will give it a more complex flavor and texture.
  • Don't be afraid to experiment with different ingredients. There are many variations of Muffuletta dressing, so feel free to adjust the recipe to your own taste.
  • Let the dressing rest for at least 30 minutes before using to allow the flavors to meld.
  • Serve with a Muffuletta sandwich or other Italian dishes. Muffuletta dressing can be used as a marinade, salad dressing, or dipping sauce.

Conclusion:

Muffuletta dressing is a versatile and flavorful condiment that can be used in a variety of ways. Whether you're making a Muffuletta sandwich, a salad, or simply dipping bread, this dressing is sure to add a delicious touch. With its complex flavor profile and endless possibilities, Muffuletta dressing is a must-try for any food lover.

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