The Dagwood Muffuletta Torte is a unique and mouthwatering dish that combines the flavors and textures of classic New Orleans cuisine into an elegant and visually stunning torte. This savory pastry features layers of fluffy bread, flavorful fillings, and a rich, creamy topping. Its delicate balance of flavors and textures makes it a perfect appetizer or main course for any occasion. In this article, we will explore the history, variations, and step-by-step instructions for creating this delicious torte.
Check out the recipes below so you can choose the best recipe for yourself!
MINI MUFFULETTAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h25m
Yield 8 to 12 servings
Number Of Ingredients 19
Steps:
- For the spicy olive spread: Mix together the pimientos, olives, mayonnaise, peppers, vinegar, oregano, green onions, salt and pepper in a bowl until well combined. Set aside.
- For the sandwiches: Without separating the rolls, slice the entire top off the set of Hawaiian rolls. Place the bottoms on a baking sheet.
- Lightly dress the iceberg in the olive oil and vinegar, then set aside.
- Smear the spicy olive spread on the bottom half of the rolls. Next, layer on half the meats and cheeses. Top with the iceberg, followed by the remaining meats and cheeses. Finally replace the top half of the rolls.
- Wrap with plastic wrap or foil and place in the fridge for at least 2 hours or up to 24. Remove to a cutting board, then slice the rolls and serve.
MUFFULETTAS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
- Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
- Cut the sandwich into wedges and serve.
MUFFULETTA
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
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
REAL N'AWLINS MUFFULETTA
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
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
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
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.
THE DAGWOOD MUFFULETTA TORTE
A hearty sandwich that makes a great meal for the entire family. Especially as a game night treat. We have even made them using a 5" mini springform pan to serve just the two of us.
Provided by 2Bleu
Categories Lunch/Snacks
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cut 1 bread loaf in half crosswise. Roll onto a lightly-floured surface into a 10-inch circle. Cover, and set aside.
- Press together remaining 1 and 1/2 dough loaves, and roll out onto a lightly floured surface into a 12- inch circle. Fit dough into a 9" springform pan, allowing edges to overhang.
- Press spinach and red pepper strips between layers of paper towels, and set aside.
- In a nonstick sauté pan with a bit of oil, saute mushrooms for about 8 minutes; drain.
- Layer half of salami, mushrooms, and olives in dough-lined pan; top with half of cheese slices.
- Layer with half of the ham, spinach, pepper strips, remaining salami, remaining ham, and then artichokes. Top with remaining cheese slices.
- Stir together egg and water. Brush on overhanging pastry edges.
- Top torte with remaining pastry round. Fold overhanging edges over top pastry, crimping as necessary, and press to seal. Brush top with remaining egg mixture.
- Bake at 350 on bottom oven rack 30 minutes. Remove from oven, and cover with aluminum foil, if necessary, to prevent excessive browning.
- Bake 15 to 20 more minutes. Cool in pan on a wire rack. Remove sides of pan, and cut into wedges.
MUFFULETTA FRITTATA
Steps:
- Preheat oven to 375°. In a 12-in. cast-iron or ovenproof skillet heat oil over medium heat., In a large bowl, whisk eggs, half-and-half, parmesan and pepper. Pour into skillet, layer arugula, capicola, salami and mortadella; top with provolone. Cook for 3-5 minutes or until eggs start to set on sides., Transfer to oven; bake for 20-25 minutes or until eggs are set and top is browned. , In a small bowl, mix the olive salad topping ingredients together., Cut into wedges, serve with olive topping.
Nutrition Facts : Calories 384 calories, Fat 31g fat (10g saturated fat), Cholesterol 323mg cholesterol, Sodium 1391mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
THE DAGWOOD
This recipe originally came from "Dude Food: Recipes for the Modern Guy" it is inspired by the mile high sandwich put together by Dagwood in the comic strip Blondie. This is one of my favorite recipes, it's very BIG, tasty, and filling. The sweet figs contrast well with the rest of the sandwich. I have modified it a bit, I used cream cheese in place of brie, an italian loaf in place of a long crusty roll, and I added the olive oil and oregeno. If you like this, it's probably worth checking out the cookbook which you can find at Amazon. Hope you like it.
Provided by Marc Peters
Categories Lunch/Snacks
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Butter bread and lightly toast.
- Thinly slice the figs removing stems.
- Cut loaf horizontally down the middle.
- Spread all of the cream cheese on both sides of the bread.
- Layer half of the figs, all of the ham (folded in half and overlapping across the sandwich), and turkey (layered same way as the ham).
- Add a small amount of olive oil and oregeno to taste.
- Add all of the slices of cheddar and jack cheese on top.
- I criss cross them like a checker board.
- Finally top with the remaining figs and put the top of the loaf on.
- Cut vertically into 4-5 slices and serve.
- Best served fresh while the bread is still warm from the toasting, but if you refrigerate and eat later, microwaving quickly (about 10-15 seconds) seems to do the trick.
Nutrition Facts : Calories 708.2, Fat 35.4, SaturatedFat 19.3, Cholesterol 146.2, Sodium 2387.5, Carbohydrate 53.9, Fiber 3.9, Sugar 11.3, Protein 43.4
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the overall flavor of your torte.
- Don't overmix the batter: Overmixing can make the torte tough.
- Bake the torte until a toothpick inserted into the center comes out clean: This will ensure that the torte is cooked through.
- Let the torte cool completely before assembling it: This will help to prevent the torte from falling apart.
- Use a variety of fillings and toppings: This will make your torte more visually appealing and delicious.
Conclusion:
The Dagwood Muffuletta Torte is a delicious and impressive dish that is perfect for any occasion. With its layers of savory fillings and toppings, this torte is sure to be a hit with your family and friends. So next time you're looking for a special dish to serve, give the Dagwood Muffuletta Torte a try.
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