Best 10 Muffuletta Relish Recipes

CHICKEN MUFFULETTA WITH SPICY OLIVE RELISH MAYONNAISE

Steps:

• Spicy Olive Relish Mayonnaise:
• Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
• Muffuletta:
• 1. Heat the grill to high or the grill pan over high heat.
• 2. Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias.
• 3. Spread some of the mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
• 4. Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.

MUFFULETTA RELISH

Steps:

• Pulse 1/2 cup each pimento-stuffed olives and pitted kalamata olives in a food processor with 1/2 cup pickled vegetables (giardiniera) , 2 tablespoons each capers, minced onion and olive oil, 1 tablespoon lemon juice and a pinch of dried oregano.

MUFFULETTA

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.

MUFFULETTA SANDWICH

Steps:

• To Make the SANDWICH.
• Split a muffoletta loaf or a round loaf of Italian bread horizontally. Remove some of the center soft bread.
• Spread each half with equal parts of olive salad/oil.
• Place meats and cheeses evenly on bottom half and cover with top half of bread.
• Wrap tightly with plastic wrap and refrigerate for up to 4 hours. Cut in quarters for huge sandwiches, or eighths for more manageable sections.
• To Make the OLIVE SALAD.
• To pit the olives crush each olive on a cutting board with your hand or use the end of a funnel.
• Combine all ingredients except oil in processor. Pulse 4-5 times. You want this to be coarse chopped.
• Add olive oil. Put into a bowl or jar, cover and let the flavors marry for about one week.

CHICKEN MUFFULETTA WITH SPICY OLIVE RELISH MAYONNAISE

Steps:

• For Spicy Olive Relish Mayonnaise:.
• Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
• For Muffuletta.
• Heat the grill to high or the grill pan over high heat.
• Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into ¼-inch thick slices on the bias.
• Slice bread in half horizontally and remove some of the bread from the bottom half leaving the rim intact. Spread some of the spicy olive relish mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
• Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.
• Cut in half vertically and cut into wedges for easy handling and eating.

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.

REAL N'AWLINS MUFFULETTA

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.

MUFFULETTA SPREAD

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.

ONION MUFFULETTA SANDWICH

Steps:

• Combine first 7 ingredients in processor and chop finely. Transfer to bowl. Let stand 1 hour at room temperature.
• Spread 1/2 cup muffuletta relish over each cut side of bread. Place meats and cheeses on bottom half of bread. Cover with top half of bread. Cut diagonally into 4 sandwiches.

MUFFULETTA SLICES

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.