Does anyone have a recipe for muffuletta sandwichs?

Question

This is one of the best sandwichs I have ever eaten, it has finely minced olives as a spread. Salami and provlone cheese.

Answer 1

I had the same sandwitch in New Orleans and it was great. Much better than the Poor Boy sandwitches.

1 round loaf Muffuletta Bread, 10-inch in diameter*
Olive Salad (see recipe below)
Extra-virgin olive oil or juice from Olive Salad
2 ounces salami, thinly sliced
2 ounces Italian ham, thinly sliced
2 ounces Provolone cheese, thinly sliced

* Italian bread may be substituted.

Make Muffuletta Bread and make Olive Salad. Cut bread in half crosswise and scoop out about half of the soft dough from top and bottom pieces (this is to provide more room for the sandwich ingredients). Brush the inside bottom of loaf with olive oil or juice from the Olive Salad marinade. Layer salami, Italian ham and Provolone cheese on the bottom piece. Top with as much Olive Salad as will fit without spilling out. Add top of loaf and press down slightly. Slice in quarters and serve. Always serve the Muffuletta Sandwich at room temperature, never toasted.

Makes 1 to 4 servings, depending on the appetite.

OLIVE SALAD:
2/3 cup pitted and coarsely chopped green olives
2/3 cup pitted and coarsely chopped kalamata olives
1/2 cup chopped pimiento
3 cloves garlic , minced
1 anchovy fillet, mashed
1 tablespoon capers, drained and rinsed
1/2 cup finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh oregano leaves
1/2 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil

In a medium bowl, combine all the ingredients and then allow the flavors to mingle for at least 1 hour prior to serving. Store, covered, in the refrigerator until ready to use.

Answer 2

Pickled Onions Recipe Allow lots of time! A crisp, crunchy pickled onion demands all liquid further to be bloodless. Spread the venture over 2 or 3 days. First make a few brine. Take one litre of water and boil it with part a kilo of salt till the salt has dissolved. Put this apart till the combination is utterly bloodless. Peel the onions or shallots. Use an excessively sharp, stainless-steel knife to avert discoloration and eliminate the skins underwater to avoid wasting your tears. If the onions are very powerful take a look at popping a dice of bread into your mouth. Submerge the peeled onions within the bloodless brine. Don't fear if one of the salt has separated itself, simply spoon it excessive. Weigh down the onions to make certain they're all protected - a circular washing-up bowl with a frying pan lid and a couple of huge books will do the trick. Leave for no less than 24 hours to enable the brine water to penetrate the onions and eliminate a few of their moisture. Meanwhile, get ready the vinegar. Take a muslin fabric or blank cotton handkerchief and position the pickling spices, ginger, cinnamon stick and bay leaf within. Close the material with string and tie round a picket spoon so as to give up it from sinking too some distance. Put the malt vinegar into the pan, upload 2 small, peeled onions, a tablespoon of salt and the spice parcel. Bring the vinegar to the boil and boil for 5 mins. A phrase of recommendation right here - the boiling vinegar does now not most effective scent fairly powerful it additionally gets rid of oxygen from the air, so make certain that you simply open home windows or doorways and take care for those who undergo from bronchial asthma. After 5 mins, flip off the warmth, take out the spice bag and placed the vinegar someplace to chill (however now not within the refrigerator!). One capabilities of making ready this within the autumn is that it may well appropriately keep external in a single day if protected. Rinse the onions good and percent into the jars. Pour over the bloodless vinegar in order that the entire onions are protected however take care to not overfill the jar if making use of screw tops. Seal and position in a groovy position. If feasible depart for no less than per week earlier than consuming. The web page underneath has dozens of onion recipes.

Answer 3

INGREDIENTS:
1 cup pimento-stuffed green olives, crushed
1/2 cup drained kalamata olives, crushed
2 cloves garlic, minced
1/4 cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
1/2 cup pepperoncini, drained
1/4 cup marinated cocktail onions
1/2 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon ground black pepper
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup canola oil
2 (1 pound) loaves round 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

DIRECTIONS:
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.

Answer 4

Start with a quality muff