Muffuletta Sandwich
Muffuletta French bread/ bun
Muffuletta salad mix
Black olives
Olive stuffed w/ minced pimento mix
Italian mix giardiniera
Roasted red bell peppers
Olive oil
Basil and oregano seasoning
Salt
Black pepper
Crush garlic
Spicy mustard
Meat/ cheese
Slice ham
Genoa salami
Hot capocollo/prosciutto
Provolone cheese
Mozzarella cheese
Bake or toast 3-4 minutes
Mardi Gras CLASSIC Muffuletta!
If you can't get to Mardi Gras this year, then bring the amazing taste of the Big Easy to your own kitchen with this authentic recipe for Muffuletta! We show you how to make muffuletta bread from scratch, as well as the incredible olive salad. Topped with classic Italian meats and cheeses. NOLA perfection!
OTHER CLASSIC SANDWICHES:
Fried Catfish Po-boy:
Wagyu Pastrami Sandwich:
MUFFULETTA INGREDIENTS:
For the Bread:
1 cup warm water
2¼ tsp instant yeast
3 cups all-purpose flour
1½ tsp salt
2 tbsp shortening
¼ cup sesame seeds
Olive oil (for greasing the bowl)
1 egg
OLIVE SALAD INGREDIENTS:
1 cup pimento-stuffed green olives, roughly chopped
1 cup kalamata olives, roughly chopped
¼ cup of olive juice brine (from the bottle)
3 celery stalks, chopped
¼ cup capers, drained
¼ cup banana peppers, pickled, chopped
3 cloves garlic, minced
Salt and pepper
2 tbsp parsley, fresh, chopped
1 tbsp oregano, dried
⅓ olive oil
2 tbsp red wine vinegar
FOR THE SANDWICH:
¼ cup olive oil
¼ lb coppa (Italian cured ham), sliced
¼ lb mortadella (Itlaian bologna), sliced
¼ lb genoa salami (Italian cured salami), sliced
¼ lb provolone cheese, sliced
¼ lb mozzarella cheese, sliced
FULL MUFFULETTA RECIPE:
Subscribe to our channel:
Social Media Links:
Check out our blog:
Give Us a Thumbs Up on FB:
Tweet the loon:
Show us some hearts on Instagram:
Muffuletta
Meaty Italian style sandwich with olive salad
Make olive salad day before, allow salad to marinade on its own at least 12 hours prior to making sandwich.
In large bowl, mix together the following
-One(1) Cup pimento stuffed green olives (Chopped to desired coarseness)
-1/4 - 1/3 Cup Kalamata olives (pitted) (Chopped to desired coarseness)
-One(1) Cup Giardiniera pickled vegetable mix (Chopped to desired coarseness)
-Couple Tablespoon finely chopped green bell pepper
-1/4 - 1/3 Cup roasted red peppers - chopped
-Two(2) Tbsp. finely chopped Parsley
-3/4 Cups good quality olive oil
-One(1) Tsp minced garlic
-One(1) Tsp dried Oregano
-1/2 Tsp dried Basil
-One(1) Tbsp. Capers
-One(1) to Two(2) Tbsp. red wine vinegar
-Black pepper and salt to taste
Mix contents together well, cover and place in refrigerator 12-24 hours.
Split a Tuscan style Italian bread loaf that has a crunchy/hard top layer, this bread is dense.
**If using a softer style of bread loaf, do not brush the bread with olive oil because the sandwich will be soggy. A Sicilian sesame style bread is most traditional for this sandwich and has a softer exterior**
Scoop some of the bread from the interior to make room for the olive salad.
Lightly brush the bottom bread slice with some of the olive oil from the salad.
Place down a layer of the olive salad.
Lay down a layer of Provolone cheese.
Stack your desired cold cuts until a 1/2 or more meat has been stacked in layers.
Cold cuts to use for this sandwich include
-Ham
-Capicola
-Mortadella
-Salami
-Pepperoni
-Sopressata
-Pastrami
Top the cold cuts with Swiss Cheese.
Lightly brush the top bun with some of the olive salad olive oil.
Sprinkle with Italian seasoning and salt - if desired.
Lay down a layer of the olive salad.
Place top of bread onto the sandwich, wrap in aluminum foil, smash the sandwich down and together. Place into 350 degree oven for thirty(30) minutes.
Remove from oven and allow to cool a few minutes until able to handle.
Remove the sandwich from the aluminum foil and wrap tightly with plastic wrap.
Allow sandwich to sit in plastic wrap 15-30 minutes.
Use a very sharp knife and cut mostly through the sandwich, fold the plastic back and remove.
Gently coat top of bread with olive oil, sprinkle with Italian seasoning if desired.
Finish cutting through the sandwich into desired portions and serve.
Easy Potluck Muffuletta Sandwich
#potluckrecipes #delisandwiches #italiansandwich #muffulettasandwich #weddingfoodideas #weddingfoodrecipes #neworleanssandwich
Italian stuffed sandwich easy to make and easy to eat :)
Ingredients:
-3 tbsp olive oil
-1 tbsp red wine vinegar
-garlic powder
-oregano
-salt and pepper
-green olives
-Kalamata olives
-round bread
-roasted red pepper
-provolone cheese/swiss
-hard salami
-cotto salami
-spinach
-black forest ham
Add any deli meat that would like and serve with potato chips or vegetables
Thanks for watching. Enjoy!
Muffaletta Focaccia - easy to make, muffaletta infused
Rather than putting toppings on my focaccia, I prefer to infuse flavor into the focaccia by adding it right to the dough and letting it develop flavor. Hope you enjoy this recipe - the muffaletta focaccia is amazing!!
Original Focaccia Recipe
► round plastic container with lid
► Diastatic Malt Powder
► Antimo Caputo Chef's 00 Flour
► Fleischmann’s Pizza Yeast
Ivo’s Muffaletta Focaccia
Ingredients
• 250 gm (8.8 oz) (about 1 cup) double zero white flour, high protein (12 ½% protein or higher) (alternate is all purpose flour)
• 250 ml warm water (250 grams or about 1 cup), about 80 deg F (usually 20 seconds in a microwave achieves 80 deg F water)
• 1/8 TSP of instant dry yeast – or – active dry yeast
• 1 TSP diastatic malt powder (this is optional but strongly recommended for best results)
• 250 gm (8.8 oz) (about 1 cup) all-purpose white flour (high protein flour is preferred, such as bread flour)
• 100 ml (100 Grams) (3.5 oz) (6 ¾ TBSP) Milk (any milk will do, but I use 0% Skim Milk)
• 1 TSP diastatic malt powder (this is optional but strongly recommended for best results)
• 10 gm table salt (1 TSP)
• 1 cup of Muffaletta, (8 oz) (227 gm), drained of any excess oil.
• More salt to taste.
• More flour for dusting countertop
• Dried Oregano to taste (optional but preferred)
• Extra virgin olive oil to taste (EVOO).
Process
• In a container, add 250 gm of double zero flour, 1/8 tsp yeast, 1 tsp diastatic malt powder, and 250 ml warm water. Mix to incorporate. Cover and let stand 12 – 14 hrs. (12 hrs. preferred)
• After 12 hrs., add 250 gm all purpose flour, 10 gm salt, 1 tsp diastatic malt powder, 100 ml milk and 1 cup muffaletta. Mix well and use “pincher method” and squeeze the dough with your hand, to ensure all ingredients are incorporated and a wet dough is formed. Cover, let rest 20 – 30 minutes.
• With a damp hand, do a series of “folds”, by lifting the dough up and folding it over on to itself. Work your way around the dough and continue this lift and fold over technique for about a minute (or 20 folds). Then, cover, and let rest 20 – 30 minutes.
• Again, with a damp hand, do a series of “folds”, by lifting the dough up and folding it over on to itself. Work your way around the dough and continue this lift and fold over technique for about a minute (or 20 folds). Then, cover, and let rest for 5 ½ to 6 hours (should at least be double in size)
• Sprinkle some flour on your counter and remove the dough, place on the lightly floured surface. This time, only do 4 “folds”, then shape the dough into a round. With your hands, cup the dough from behind and pull it towards you, dragging it along the surface – it will begin to tighten. Turn the dough a quarter turn and repeat, dragging it along the surface. Do this 3 – 4 times, until you have a medium tight dough.
• Place dough in a lightly oiled bowl, cover, and let rest 1 hr. (after 30 minutes have past, preheat your oven to 500 deg. F.
• Take a baking pan (cookie sheet) (I use a large one 13 inch X 18 inch) and lightly coat the bottom with EVOO. Add the dough and then with some EVOO on your hands, press down on the dough and spread it out into a rectangular shape, about an inch thick
• Then with your fingertips, press down into the dough, making dimples, start at the top and add dimples all the way to the bottom.
• Drizzle EVOO overtop of the focaccia (don’t be shy – add enough to completely cover the top of the focaccia) then with a brush, you can evenly distribute the EVOO
• Sprinkle salt on top as well, to taste and then sprinkle oregano on top, to taste.
• Place in preheated oven and cook for 12 – 15 minutes – the top of the focaccia should be golden brown
• Remove and cut into squares (large squares if making sandwiches) and enjoy!!
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
My Bread Book by Jim Lahey
► USA
► Canada
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada
► USA (similar)
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help.
Thank you!
Must Try Muffuletta Sandwich #recipe
Ingredients:
1/4 head of cauliflower, cut into small florets
1 carrots, thinly sliced into rounds or sticks
2 celery stick sliced
1/2 onion diced
1 cup apple cider vinegar
1 cup water
2 tsp salt
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1/2 teaspoon chili flakes (adjust to taste)
2 bay leaves
1 large Foccacia loaf
2 garlic cloves minced
1/4 cup EVOO
Olive Salad
2/3 cup green olives pitted
1/2 cup Kalamata olives pitted
1 tbsp capers
1/3 cup of giardaneira
1 tsp dried oregano
1 garlic clove
2 large slices roasted red capsicum/pepper (I use jarred capsiucum/pepper)
1 tbsp red wine vinegar or sherry
1/4 tsp cracked black pepper
2 tbsp EVOO
1/4 cup flat leaf parsley
150g-mortadella
150g- ham
150g salami
4 large slices of provolone
(You may have left over meat)
Method:
In a large pot, combine the cauliflower florets, celery, carrots, onions, apple cider vinegar, water, salt, fennel seeds, coriander seeds, chili flakes, and bay leaves.
Place the pot over medium heat and bring the mixture to a boil and stir . As soon as it has come to the boil turn the heat off and let it cool.
Using a slotted spoon or tongs, transfer the hot vegetables and spices into clean glass jars or containers
Carefully pour the pickling liquid over the vegetables in the jars, ensuring they are fully covered.
Seal the jar tightly with a lid and place into the fridge until needed.
In a small bowl mix minced garlic and EVOO.
Slice your focaccia in half and lay them onto a tray, brush olive oil and garlic mix on the inside of the bread then place under the grill until slightly toasted.
In a blender add all Olive salad mix ingredients and blend until a chunky consistency but not too chunky but also not too pasty like.
Spread olive salad mix onto the base of the focaccia followed by an even layer of the meats and then cheese.
Spread another even layer of the olive mix on-top of the last layer then top with the other half of bread.
Slice and serve with friends and family.
Enjoy
_____
Subscribe more sandwich inspo
#muffuletta #sandwichrecipes #sandwich #recipes #foodcreator