Best 5 Ranch Muffaletta Sandwich Recipes

The ranch muffaletta sandwich is a unique and flavorful combination of Italian and American flavors. Its origins can be traced back to the early 1900s in New Orleans, Louisiana. The muffaletta bread is a key component of this sandwich, with its sesame-crusted exterior and soft, airy interior. Stuffed with a variety of meats, cheeses, and vegetables, the ranch muffaletta sandwich is a hearty and satisfying meal. This article will provide you with a delicious recipe for making your own ranch muffaletta sandwich at home.

Check out the recipes below so you can choose the best recipe for yourself!

MISS RACHAEL'S MUFFULETTA

Miss Rachael's Muffuletta image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup hot pepper salad or giardiniera, Italian hot pickled vegetables (cauliflower, carrots, olives, celery and peppers) found in bulk bins near specialty olives or in jars on Italian foods aisle
1/2 cup pitted Sicilian green olives or other good quality large pitted green olives
A drizzle of extra-virgin olive oil
2 tablespoons chopped fresh rosemary, a couple of sprigs or, 1 teaspoon dried, 1/3 palm full
1 large round loaf crusty bread, 10 to 12 inches
1/4 pound sliced Genoa salami or sweet sopressata
1/4 pound sliced capacola spicy ham
1/4 pound sliced provolone

Steps:

Chop pepper salad or giardiniera in a food processor with olives. Split bread and drizzle bread with extra-virgin olive oil and sprinkle with chopped rosemary. Spread the olive salad on the bottom of the bread very liberally. Pile the meats on top of the olive salad, then layer cheese over meat and cover the giant sandwich with the bread top. Press down to set the sandwich, then cut into 4 wedges.

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

Ingredients

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 SANDWICH

Muffuletta Sandwich image

I culled this recipe from a Mardi Gras website. The olive salad gives this sandwich its authentic taste. I made this as part of a Mardi Gras lunch at work and even folks who do not like olives enjoyed it. The mixture of pickled cauliflower, carrots, celery, and pepperoncini is called gardeniera and can be found in the relish/pickle section of your grocery. Also, I omitted the salt. Cooking time for this one is really refrigeration time for the compiled sandwich. I let the olive salad flavors meld for 1 week. It was worth it!

Provided by Tastings by CeCe

Categories Lunch/Snacks

Time 4h45m

Yield 4-8 serving(s)

Number Of Ingredients 21

Ingredients

1 loaf muffuletta bread (round 10 inch loaf) or 1 loaf sesame topped Italian bread (round 10 inch loaf)
1/4 lb mortadella, thin sliced
1/4 lb cappicola ham, thin sliced
1/4 lb hard genoa salami, thin sliced
1/4 lb provolone cheese, thin sliced
1/4 lb or 1/4 lb emmenthaler cheese, thin sliced
1 1/2 cups green olives, Pitted
1/2 cup kalamata olives or 1/2 cup black olives, pitted
1 cup pickled vegetables
1 tablespoon capers
fresh garlic clove, thinly sliced
1/8 cup celery, thinly sliced
1 tablespoon Italian parsley, finely chopped
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
1/4 cup roasted red pepper
1 tablespoon green onion, thinly sliced
1 1/2 cups extra virgin olive oil
kosher salt, to taste, salt may not be necessary (optional)
fresh ground pepper, to taste

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.

MUFFULETTA SUBS

Muffuletta Subs image

"I love the taste and no-stress preparation of these hearty sandwiches," writes Joan Hallford of North Richland Hills, Texas. "They're a snap to fix and can be kept warm in an insulated carrier for handy transporting."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 cup pitted ripe olives
1 cup pimiento-stuffed olives
1 jar (7-1/2 ounces) marinated artichoke hearts, drained
1/2 cup mayonnaise
1 tablespoon capers, drained
1/4 teaspoon garlic powder
6 submarine buns (7 inch), split
1 pound sliced deli ham
1/2 pound thinly sliced hard salami
12 slices process American or provolone cheese

Steps:

Preheat oven to 350°. Pulse olives and artichoke hearts in a food processor until finely chopped. Add mayonnaise, capers and garlic powder; process until blended. Spread onto buns. Layer bottom halves with ham, salami and cheese; close sandwiches., Cut sandwiches in half; place on an ungreased baking sheet. Cover tightly with foil. Bake until heated through, 10-15 minutes.

Nutrition Facts : Calories 374 calories, Fat 25g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 1505mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.

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:

For the best flavor, use high-quality ingredients, such as freshly baked ciabatta bread, artisanal cold cuts, and flavorful cheeses.
If you don't have time to make your own olive salad, you can use store-bought olive salad. Just be sure to choose a good quality brand.
If you don't have a panini press, you can grill the sandwich in a lightly oiled skillet over medium heat. Be sure to press down on the sandwich with a spatula to get a nice, even grill mark.
Serve the sandwich with your favorite sides, such as a side salad, chips, or fruit.

Conclusion:

The Ranch Muffaletta Sandwich is a delicious and easy-to-make sandwich that is perfect for lunch or dinner. It is packed with flavor and will satisfy even the heartiest appetite. So next time you are looking for a new sandwich to try, give the Ranch Muffaletta Sandwich a try. You won't be disappointed.