Best New Orleans Muffuletta Sandwich Recipes

New Orleans Muffuletta Sandwich image

Provided by drhousespcatcher

Time 12h30m

Yield 4 serving(s)

Number Of Ingredients 17

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

Linda's Muffuletta Sandwich New Orleans Style image

Provided by Lindas Busy Kitchen

Time 25m

Yield 1-4 serving(s)

Number Of Ingredients 6

10 inches muffuletta bread, loaf
3 ounces honey-roasted ham, thinly sliced
3 ounces mortadella, with pistachios, thinly sliced
3 ounces genoa salami, very thinly sliced
1 cup olive salad
5 slices provolone cheese

Steps:

Preheat oven to 350°F.
Cut bread in half horizontally, to form a sandwich bun.
Layer the ham on the bottom slice of bread.
Add the mortadella, then the salami.
Spread the olive salad over the meats evenly.
Top with the slices of provolone cheese, and place the sandwich top on.
Press down slightly to compress the sandwich.
Wrap the sandwich in foil, and bake for 20 minutes, or until the cheese begins to melt into the olive salad.
Slice sandwich into 4 quarters.
Use toothpicks to secure the layers. Remove.
before eating.

Nutrition Facts : Calories 1189.7, Fat 89.2, SaturatedFat 42.9, Cholesterol 249.7, Sodium 4604.8, Carbohydrate 12.8, Sugar 0.9, Protein 82.6

NEW ORLEANS MUFFULETTA SANDWICH image

Yield 4 servings

Number Of Ingredients 21

For the olive salad:
1 gallon large pimento stuffed green olives, slightly crushed and well drained
1 quart jar pickled cauliflower, drained and sliced
2 small jars capers, drained
1 whole stalk celery, sliced diagonally
4 large carrots, peeled and thinly sliced diagonally
1 small jar celery seeds
1 small jar oregano
1 large head fresh garlic, peeled and minced
1 teaspoon freshly ground black pepper
1 jar pepperoncini, drained (small salad peppers) left whole
1 pound large Greek black olives
1 jar cocktail onions, drained
For the sandwich:
1 round loaf Italian bread
1/4 pound mortadella, thinly sliced
1/4 pound ham, thinly sliced
1/4 pound hard Genoa salami, thinly sliced
1/4 pound Mozzarella cheese, sliced
1/4 pound Provolone cheese, sliced
1 cup olive salad with oil

Steps:

For the olive salad: Combine all ingredients in a large bowl or pot and mix well. Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil. Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using. For the sandwich: Split a Muffuletta loaf or a loaf of Italian bread horizontally. Spread each half with equal parts of olive salad and oil. Place meats and cheeses evenly on bottom half and cover with top half of bread. Cut in quarters.