Best 2 Muffuletta Grilled Cheese Recipes
**Muffuletta Grilled Cheese: A Unique and Flavorful Sandwich Experience**
Indulge in a culinary journey with our Muffuletta Grilled Cheese, a delightful fusion of classic New Orleans flavors and the comforting goodness of grilled cheese. This sandwich combines the iconic muffuletta fillings—tangy olive salad, zesty giardiniera, and savory meats—with melted cheese, creando un'esperienza di gusto unica e indimenticabile. Grilled to perfection, the sandwich offers a crispy golden exterior and a gooey, flavorful interior that will tantalize your taste buds. Whether you're looking for a quick and easy lunch or a satisfying snack, the Muffuletta Grilled Cheese is sure to hit the spot. Discover the secrets behind this extraordinary sandwich with our collection of recipes, tailored to suit your taste preferences and dietary needs. From the traditional Muffuletta Grilled Cheese to exciting variations like the Vegetarian Muffuletta Grilled Cheese and the Spicy Muffuletta Grilled Cheese, our recipes offer a range of options to satisfy every palate.
REAL N'AWLINS MUFFULETTA
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
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 GRILLED CHEESE
This is my attempt to capture the essence of one of America's greatest sandwiches: the muffuletta from Central Grocery on Decatur Street in New Orleans. I mimic the oily richness of the bread with homemade focaccia, the brine of the olive salad with olives freshened with citrus zest, and the brightness of the giardiniera with pickled carrots. The richly spiced tasso ham speaks not only to the smokiness of the cured meats in the original but also reminds me of the Creole culture common in that part of the country. (If you cannot find tasso, other pork cured meats such as mortadella or salami can be substituted.) Finally, the melted mozzarella and provolone may be an improvement on an already perfect sandwich.
Provided by Eric Greenspan
Categories main-dish
Time 2h40m
Yield 4 sandwiches
Number Of Ingredients 23
Steps:
- To make the focaccia, in a bowl, stir together the flour, salt, sugar, yeast, and rosemary. Add the water and canola oil and, using a wooden spoon, stir until the dough comes together in a rough, shaggy ball. Lightly flour a work surface and turn the dough out onto it. Knead for about 15 minutes, until smooth and elastic, then shape it into a ball.
- Oil a large bowl with canola oil, transfer the dough to the bowl, turn the dough to coat evenly with the oil, cover the bowl with a damp kitchen towel, and let the dough rise in a warm spot for 20 minutes. Meanwhile, preheat the oven to 450 degrees F. Oil a 9 1/2- by 13-inch sheet pan with 1 tablespoon of the olive oil.
- Punch down the dough and transfer it to the prepared pan. Using your fingers, press the dough evenly over the bottom of the pan. Let rise in a warm spot for an additional 20 minutes. Brush the top with the remaining 1 tablespoon olive oil.
- Bake for about 15 minutes, until golden brown. Let cool completely in the pan on a wire rack, then cut into 4 even squares.
- To make the carrots, put the carrots in a heatproof bowl. In a small saucepan, combine the vinegar, salt, and sugar and bring to a boil over high heat, stirring to dissolve the salt and sugar. Pour over the carrots and let cool.
- To make the olives, in a small bowl, combine all of the ingredients and mix well.
- Split each focaccia square in half horizontally. Line up the 4 bottom halves, cut sides down, on a work surface. Top each half with 3 provolone slices, followed by one-fourth each of the olives, carrots, basil, tasso, and mozzarella. Close the sandwiches with the top halves of the focaccia squares, cut sides up.
- Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low and add 1 sandwich. Press down on the top of the sandwich with a spatula to flatten it so it cooks evenly, then cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
- Cut the sandwiches in half, plate, and serve.
Tips:
1. **Choose fresh ingredients**: Use the ripest and freshest vegetables and herbs to ensure the best flavor. 2. **Prep your vegetables in advance**: Cut and prepare your vegetables before assembling the sandwich to save time. 3. **Use high-quality cheese**: Opt for a flavorful and sharp cheese, such as provolone or Gruyère, for a more satisfying sandwich. 4. **Spread the dressing**: Generously spread the muffuletta dressing on both sides of the bread to ensure even distribution of flavor. 5. **Grill the sandwich**: Cook the sandwich on a griddle or panini press until the cheese is melted, gooey, and the bread is golden brown. 6. **Serve immediately**: Enjoy the sandwich hot, as the flavors are best when fresh.Conclusion:
TheMuffuletta Grilled Cheese Sandwich is a unique and flavorful twist on the classic grilled cheese. By incorporating the iconic flavors of a muffuletta sandwich, such as the olive salad and tangy dressing, you can create a sandwich that is both satisfying and delicious. With its combination of crispy bread, melted cheese, and savory fillings, this sandwich is sure to impress your taste buds. Whether you are looking for a quick lunch option or a fun and easy dinner idea, the Muffuletta Grilled Cheese Sandwich is a recipe that you will enjoy time and time again.
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