Best 10 Muffuletta Variation With Ricotta Anchovies And Olive Oil Recipes

Embark on a culinary journey with our exploration of the delectable Muffuletta, a classic sandwich elevated by this unique variation that weaves together savory flavors and textures. Picture layers of soft and fluffy bread embracing a medley of sliced meats, vibrant vegetables, creamy ricotta cheese, and the salty tang of anchovies, all drizzled with a luscious olive oil dressing. Prepare to tantalize your taste buds as we guide you through the steps to create this symphony of flavors, ensuring a sandwich experience like no other.

Let's cook with our recipes!

MUFFALETTA WITH OLIVE TAPENADE

Muffaletta with Olive Tapenade image

Provided by Damaris Phillips

Categories main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

One 10-inch round loaf Italian bread
1 cup mixed pitted olives, roughly chopped
1/4 cup olive oil
1/2 cup pickled vegetables, such as giardiniera, chopped
1/4 cup chopped roasted red peppers
2 tablespoons chopped parsley
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 pound salami, deli sliced
1/2 pound provolone, deli sliced
1/2 pound capicola, deli sliced
1/2 pound smoked mozzarella, deli sliced
1/2 pound mortadella, deli sliced

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.

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

Ingredients

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

Muffuletta image

A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich.

Provided by LYNNC51

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

Time 2h20m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup pitted kalamata olives
1 cup pitted green olives
½ cup fresh basil leaves
1 tablespoon finely chopped garlic
¼ cup olive oil
1 (1 pound) loaf Italian bread
½ pound thinly sliced Genoa salami
½ pound thinly sliced provolone cheese
3 tomatoes, sliced
1 large red onion, thinly sliced

Steps:

Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

Nutrition Facts : Calories 1016 calories, Carbohydrate 71.7 g, Cholesterol 95.9 mg, Fat 63.2 g, Fiber 5.6 g, Protein 40.2 g, SaturatedFat 20.2 g, Sodium 3697.7 mg, Sugar 5.4 g

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

Ingredients

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.

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

Ingredients

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

Provided by Lidia Matticchio Bastianich

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

Number Of Ingredients 32

Ingredients

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.

MUFFULETTA VARIATION WITH RICOTTA, ANCHOVIES, AND OLIVE OIL

Muffuletta Variation with Ricotta, Anchovies, and Olive Oil image

Categories Bread Salad Sandwich Olive Side Ricotta Anchovy

Yield makes 2 sandwiches

Number Of Ingredients 4

Ingredients

Two 8-inch rounds of muffuletta bread, split open
1 1/2 cups fresh ricotta, drained
8 anchovy fillets, chopped
1 tablespoon extra-virgin olive oil

Steps:

Lay the bottom halves of the muffuletta bread, cut side up, on a work surface. Spread each with half of the fresh ricotta, and line half of the anchovies over each top. Drizzle with olive oil, and top with the remaining tops of bread. Cut into four wedges.

CHICKEN MUFFULETTA WITH SPICY OLIVE RELISH MAYONNAISE

Chicken Muffuletta with Spicy Olive Relish Mayonnaise image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 18

Ingredients

Spicy Olive Relish Mayonnaise:
2 roasted red peppers (from a jar), drained
1/2 or 1 jalapeno chile, chopped (depending on how spicy you like)
2 cloves garlic, finely chopped
1/2 cup Hellmann's mayonnaise
3/4 cup prepared olive relish
1/4 cup coarsely chopped fresh flat leaf parsley
2 tablespoons red or white wine vinegar
Muffuletta:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and freshly ground black pepper
16 1/4-inch thick slices provolone cheese
1 large round loaf of bread, sliced in half crosswise
Spicy olive relish
Spicy Olive Relish Mayonnaise
Aluminum foil
2 bricks or a cast iron pan and a few heavy cans.

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.

NEW ORLEANS MUFFULETTA SANDWICH

New Orleans Muffuletta Sandwich image

Note The dressing can include a mashed anchovy. The recipe is based off the Central Market recipe. Adopted 7/28 Make at your own risk until I work with it. It might be like the wonderful potatoes. Fantastic or .. not. If you make it please give feedback and tell me what you liked and what you did so I can use this to improve the recipe if needed.

Provided by drhousespcatcher

Categories Lunch/Snacks

Time 12h30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2/3 cup green olives, coarsely chopped
2/3 cup black olives, coarsely chopped
1/4 cup pimiento, chopped
1/4 cup cocktail onion, drain and chop
3 garlic cloves, finely minced
1 tablespoon capers
1/3 cup finely chopped parsley
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 cup olive oil
1 tablespoon red wine vinegar
1 Italian bread or 1 French bread
1/4 lb mortadella, thinly sliced
1/4 lb ham, thinly sliced
1/4 lb hard genoa salami, thinly sliced
1/4 lb mozzarella cheese, sliced
1/4 lb provolone cheese, sliced

Steps:

OLIVE SALAD:.
If using Italian bread use the one with the sesame seeds on top. If you use French bread it is a Liuzza's-style "Frenchuletta" make sure the bread is crisp crusted.
Olive Salad:.
Combine all ingredients and mix well.
Place in tightly covered container in refrigerator and marinate for at least 12 hours before using.
SANDWICH:.
Split your loaf lenghtwise then spread with olive salad.
Place meats and cheeses evenly on bottom half Close. Cut into quarters.
NOTE: Feel free to play with the amounts. Each person as a different taste.

Nutrition Facts : Calories 735.3, Fat 65.1, SaturatedFat 19.8, Cholesterol 101.6, Sodium 2367.4, Carbohydrate 7.8, Fiber 2.1, Sugar 1.6, Protein 31.4

MUFFULETTA SANDWICH

Muffuletta Sandwich image

Make and share this Muffuletta Sandwich recipe from Food.com.

Provided by PanNan

Categories Breads

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 loaf Italian bread (8-10 inch round)
1/2 lb thinly sliced genoa salami
1/3 lb thinly sliced provolone cheese
1/4 lb thinly sliced deli smoked ham
1 anchovy fillet, mashed (or equivalent amount anchovy paste)
1 clove garlic, crushed
1/3 cup olive oil
1/2 cup chopped pimento-stuffed green olives
1/2 cup chopped ripe olives (black)
1/2 cup pickled vegetables (giardiniera)
2 tablespoons chopped parsley
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes

Steps:

If using home made olive salad, make it by mixing all ingredients together.
Cover and refrigerate at least 8 hours before assembling sandwich.
Cut bread in half horizontally.
Remove about 1/2 inch of soft white bread from top layer of each half to make room for the filling, starting about 1/2 from sides.
Drain olive salad, reserving liquid.
Brush some of the liquid over cut sides of bread and toast under broiler until just lightly browned.
Brush a little more liquid on toasted sides and layer salami, 1/2 of the olive salad, the cheese, ham and remaining olive salad on bottom half of bread.
Cover with top half of bread and secure with a couple of tooth picks.
Place back in oven for a few minutes to heat all ingredients.
The cheese should just be warm and starting to get soft, but not runny.
Cut into 4 quarters and serve with plenty of napkins.

Nutrition Facts : Calories 834.1, Fat 55.1, SaturatedFat 17.9, Cholesterol 104.4, Sodium 2620.1, Carbohydrate 49.1, Fiber 3.2, Sugar 8.3, Protein 35.6

Tips

Use a good quality olive salad. This is the heart of the muffuletta, so make sure it's flavorful and has a good balance of olives, vegetables, and seasonings.
Don't be afraid to experiment with different types of bread. A traditional muffuletta is made with a round loaf of Italian bread, but you can also use other types of bread, such as baguette, ciabatta, or focaccia.
If you don't like anchovies, you can leave them out or substitute another ingredient, such as capers or chopped artichoke hearts.
Be sure to press the muffuletta down firmly before slicing it. This will help to keep the layers together.
Serve the muffuletta with your favorite sides, such as chips, salad, or fruit.

Conclusion

The muffuletta is a delicious and versatile sandwich that can be enjoyed for lunch, dinner, or a snack. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new sandwich to try, give the muffuletta a try!