Trying to find recipes for muffalata Sandwich
the muffeletta is near-and-dear to my heart. there are many subtle variations (just please, please don't pull a flay and make the olive salad/relish w/ mayo - that is not a muffeletta). as the recipes below note, it's important to let the olive salad rest before using so the flavors can meld; i generally use fresh herbs and find that a few hours does the trick, but overnight won't hurt. lately, i've been using cherry peppers in lieu of the pepperoncini (i don't like the sweetness of roasted red peppers on this sandwich, thus don't use them at all - the pimentos from the stuffed green olives lends enough sweet for me). i also usually use a combination of lemon juice and red wine vinegar (again, i find balsamic too sweet). i like to use fontina in addition to the provolone. i generally use sopressata, capicola and genoa salami (unfortunately, my wife doesn't like mortedella, i use that instead of genoa if she won't be sharing). enjoy!
Here's a recipe we've used since we first visited N.O. many years ago.
1 cup large brined green olives
1 cup Greek olives
½ cup olive oil
1 cup finely chopped flat leaf parsley
½ cup chopped roasted red peppers
1 tsp dried oregano
Juice of ½ lemon
Freshly ground black pepper t t
1 round Italian Bread approximately 8-10 inches
2 cups shredded greens (curly endive)
½ lb. Sweet Italian salami (mortadella) thinly sliced
½ lb. Spicy Italian hard salami (soppressatta0 thinly sliced
½ lb. Provolone
In a mixing bowl, combine olives, oil, parsley, red peppers, oregano, lemon juice and pepper. Cover and refrigerate overnight.
Cut the bread in half horizontally and pull out some of the soft dough in the middle. Brush both sides of the bread generously with the marinade using it all. Place half of the salad in the hollow of one piece of bread. Add layers of the greens, then sweet salami, cheese, hard salami and remaining greens.
Finally, heap the remaining olive salad on the other half of the loaf. Press the two halves together and wrap in plastic wrap. Put the loaf in the refrigerator covered with a plate and weight it with a 5 lb. Bag of flour or several unopened cans. Let it rest for at least 30 min to 1 hour or until you are ready to serve.
Cut in wedges.
Here's a recipe I've made many times with pretty good results....Don't know where I got it, but in any case I've made it my own with several uptics:
MUFFALATTA OLIVE SALAD SANDWICH
4 cloves garlic, finely minced
1/2 c. chopped green stuffed olives
1 c. chopped oil cured black olives, (pitted)
4-5 pepperoncini, minced
1/2 c. roasted red peppers, chunks
1 c. olive oil (start with 1/2 C and add more if nec.)
3 tbsp. fresh parsley
large pinch red pepper flakes
1/2 tsp. each oregano and basil
2 tbsp. balsamic vinegar
1 large round loaf bread
1/3 lb. salami, thinly sliced
1/3 lb. Provolone, thinly sliced
1 red onion, sliced in circles
1/3 lb. Swiss cheese, thinly sliced
1/3 c. Prosciutto and/or Capicola ham, thinly sliced
Combine ingredients for salad and allow to stand overnight so that flavors can mingle.
Slice the bread in half at the equator, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.
Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). I let this sit, weighted down with a heavy frying pan or a clean, covered/brick for about an hour or more.
Slice into 6 wedges.
Variation: Thinly sliced pancetta may be sautéed and used in addition to other cold cuts.