Best 9 Muffuletta Dressing Recipes

MUFFULETTA

Steps:

• Spread muffuletta mixture on both sides of roll. Add meats and cheese and serve.
• Coarsely chop the olives, giardiniera, pepperoncini, artichokes, mushrooms, bell peppers and garlic together, then mix together with the olive oil, canola oil, Sicilian spice, oregano, parsley and pepper in a bowl. Keep refrigerated for up to 3 months.

ELLEN'S MUFFALETTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
• Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
• Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.

MUFFULETTA OLIVE SALAD

Steps:

• In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

MUFFULETTA

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.

MUFFULETTA

Steps:

• Make the olive salad by combining all ingredients in a large bowl. Set aside to marinate.
• Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.
• Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and let sit at least 10 minutes. To serve, slice into 6 or 8 wedges. It will keep for several hours in the refrigerator wrapped in plastic.

MUFFULETTA DRESSING

Steps:

• Vegetables can be chopped not too fine in a food processor, but much better done by hand.
• Combine all vegetables in a medium bowl.
• Toss with oregano, basil, thyme, and black pepper.
• Add 1/4 cup olive brine, Giardineria brine, and peperoncini brine, and toss again to combine.
• Let sit for 1-2 hours.
• Drain thoroughly, but carefully, to minimize loss of herbs, discarding brine.
• Return to bowl.
• In a small bowl, thoroughly combine chopped anchovy fillets, dry mustard, and wine vinegar, and let sit for 10 minutes.
• Whisk rapidly while adding olive oil in a slow, steady stream until emulsified.
• Pour dressing over vegetable mixture, and toss to combine thoroughly.
• Cover, and refrigerate overnight.
• Bring to room temperature, taste, and adjust amount of garlic and black pepper as desired.
• We like lots of garlic!
• Spoon mixture into a sealable container, and refrigerate.
• Bring to cool room temperature, just enough for olive oil to liquify, and mix thoroughly just before serving.
• Serving Suggestions: Muffulettas, obviously!
• Cut Kaiser rolls or really big, round French rolls in half horizontally.
• Brush cut sides with a little of the liquid from the dressing.
• Cover bottom of the split rolls with lots of thinly sliced ham, salami, and provolone cheese.
• Top with several tablespoons of olive dressing and the top of the roll.
• Salad dressing- Combine some of the olive dressing with more olive oil and wine vinegar.
• Serve with mixed green, bell peppers, onions, croutons, cheese, etc.
• Spread or Dip- Combine 1/2 cup olive dressing with softened cream cheese.
• Serve with assorted crackers.
• Thin with some of the brine to use as a dip for veggies and/or chips.
• It's better as a spread on crackers or Melba toast than as a dip, however.

MUFFULETTAS

Steps:

• Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
• Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
• Cut the sandwich into wedges and serve.

MUFFULETTA

Steps:

• In a small saucepan, combine 1/2 cup of the oil, the carrot, celery, cauliflower, oregano, thyme and 3 tablespoons water. Bring to a boil, lower the heat, and simmer, covered, until the vegetables are somewhat tender, about 6 minutes. Transfer the vegetable mixture to a small bowl and stir in the olives, pimento and salt. Set aside to cool.
• When the olive-vegetable salad has cooled, stir in the parsley.
• Slice the bread in half lengthwise. Using your hands, scoop out the inside of each bread half to make a shallow pocket. Brush the inside of the top half with the remaining 2 tablespoons oil. Fill the bottom bread half with the olive-vegetable salad and pack it down with your hands. Layer the provolone, mortadella and soppressata over the salad (without letting any hang over the sides).
• Cover with the top bread half and tightly wrap the sandwich with plastic wrap. Place the sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for at least 1 hour or up to 3 hours.
• Remove the plastic wrap and cut the sandwich into fourths or sixths. Serve.

MUFFULETTA PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onions in 2 teaspoons butter until tender. Add garlic; cook 1 minute longer. Add the ham, tapenade and pepperoni; saute 2 minutes longer., Cube remaining butter; stir butter and cream into skillet. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3 minutes., Drain pasta; toss with ham mixture. Sprinkle with cheese.