Best New Orleans Style Muffuletta Bruschetta Appetizer Recipes

REAL N'AWLINS MUFFULETTA

Real N'awlins Muffuletta image

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

Ingredients

1 cup pimento-stuffed green olives, crushed
½ cup drained kalamata olives, crushed
2 cloves garlic, minced
¼ cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
½ cup pepperoncini, drained
¼ cup marinated cocktail onions
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
¼ cup red wine vinegar
½ cup olive oil
¼ cup canola oil
2 (1 pound) loaves 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

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 image

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

Ingredients

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

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.

KICKED-UP NEW ORLEANS MUFFULETTA

Kicked-Up New Orleans Muffuletta image

Provided by Food Network

Categories main-dish

Time P1DT45m

Yield 4 to 6 main course servings or 10 to 12 appetizer servings

Number Of Ingredients 23

Ingredients

6 ounces cappocolo, culatello, or other cured Italian ham, thinly sliced
4 ounces Genoa salami, thinly sliced
4 ounces mortadella, thinly sliced and folded in 1/2
2 ounces pepperoni, peppered salami, or other spiced hard sausage, thinly sliced
4 ounces provolone or fontina cheese, thinly sliced
1 (15-inch) loaf seeded Italian bread, cut in 1/2 horizontally
3 cups Kicked-Up Olive Salad, recipe follows
4 ounces mozzarella, thinly sliced
1 quart large pimiento-stuffed large green olives, drained and slightly crushed
1 1/2 cups large Greek black olives, drained and pitted
1 1/2 cups extra virgin olive oil
1 1/2 cups vegetable oil
1 cup pickled cauliflower, drained
1/4 bunch celery, sliced diagonally
2 medium carrots, peeled and thinly sliced diagonally
1/2 cup pepperoncini, drained and chopped coarsely
1/3 cup cocktail onions, drained
1/4 cup small capers, drained
8 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
3/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds

Steps:

Preheat the oven to 375 degrees F.
Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.
Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes.
To serve, unwrap the sandwich and slice into portions.
Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 24 hours before using and only improves with age, can keep for up to 2 months in the refrigerator.

MUFFULETTA BRUSCHETTA

Muffuletta Bruschetta image

Provided by Valerie Bertinelli

Categories appetizer

Time 35m

Yield 40 bruschetta

Number Of Ingredients 15

Ingredients

1 cup pitted Kalamata olives
1 cup pimiento-stuffed Manzanilla olives
1/2 cup roughly chopped roasted red pepper (about 1 whole pepper, jarred or fresh)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons roughly chopped fresh parsley
1 tablespoon roughly chopped fresh oregano
Freshly ground black pepper
1 baguette (about 24 inches long), sliced on the bias into forty 1/4-inch-thick rounds
Twenty 1/4-inch slices fresh mozzarella (1 1/2 pounds), cut into half-moons
10 thin slices provolone cheese (7 ounces), cut into quarters
10 thin slices mortadella (3 ounces), cut into quarters
10 thin slices capicola (3 ounces), cut into quarters
10 thin slices Genoa salami (3 ounces), cut into quarters
40 small fresh basil leaves

Steps:

For the olive spread: Combine the Kalamata and Manzanilla olives, red pepper, olive oil, vinegar, parsley and oregano in a food processor. Pulse 8 to 10 times, until evenly incorporated but still chunky (nothing larger than pea-size). If not using immediately, transfer the spread to an airtight container and refrigerate for up to 4 days. (Makes 2 cups.)
For the bruschetta: Lay the baguette slices on two baking sheets. Top each slice with 1 teaspoon of the olive spread. Then layer the slices with a piece of mozzarella, followed a piece each of provolone, mortadella, capicola and salami. (At this point, the bruschetta can be stored in the refrigerator for up to 4 hours; remove from the fridge 30 minutes prior to serving.) Finish the bruschetta with a small dollop of olive spread, and garnish with a basil leaf. Serve immediately.

NEW ORLEANS-STYLE MUFFULETTA BRUSCHETTA APPETIZER

New Orleans-Style Muffuletta Bruschetta Appetizer image

Modified this recipe to include the deli meats we enjoy. Feel free to make this your own. This recipe makes a great finger food for parties or an appetizer before a meal. You may toast the bread if desired.

Provided by Daily Inspiration S

Categories Meat Appetizers

Time 30m

Number Of Ingredients 14

Ingredients

1 c ripe black olives (can use kalamata) - plus extra olives for garnish
1 c green pimento-stuffed olives
1/2 c jarred roasted red bell peppers
1/4 - 1/2 c olive oil
1/4 c red wine vinegar
1 Tbsp fresh parsley - plus extra for garnish
1 tsp dried oregano (or more to taste)
freshly ground black pepper
1 baguetti sliced into 1/4 inch slices
20 slices provolone cheese
10 slices ham
10 slices salami
10 slices soprassata (or your choice of italian deli meat)
1 c mini mozzarella balls to serve in center of platter

Steps:

1. Combine black olives through black pepper in a food processor and pulse 8-10 times until coarse - not smooth.
2. Slice the bread into 1/4 inch slices and arrange on a sheet pan. Spread 1 teaspoon of olive mixture on bread.
3. If your bread is narrow, you might need to slice your cheese and meats in half. Next add cheese on top of olive mixture followed by a slice of salami, then ham, then sopressata. Add one more slice of provolone on top of meats. For larger gatherings,slice each piece of bread in half to make them easier to eat. Garnish each piece of bruschetta with an olive run through a toothpick.
4. Arrange bruschetta on a platter and garnish with extra parsley and toothpick studded mini mozzarella balls.