Best 5 The Dagwood Muffuletta Torte Recipes

THE DAGWOOD MUFFULETTA TORTE

Steps:

• Cut 1 bread loaf in half crosswise. Roll onto a lightly-floured surface into a 10-inch circle. Cover, and set aside.
• Press together remaining 1 and 1/2 dough loaves, and roll out onto a lightly floured surface into a 12- inch circle. Fit dough into a 9" springform pan, allowing edges to overhang.
• Press spinach and red pepper strips between layers of paper towels, and set aside.
• In a nonstick sauté pan with a bit of oil, saute mushrooms for about 8 minutes; drain.
• Layer half of salami, mushrooms, and olives in dough-lined pan; top with half of cheese slices.
• Layer with half of the ham, spinach, pepper strips, remaining salami, remaining ham, and then artichokes. Top with remaining cheese slices.
• Stir together egg and water. Brush on overhanging pastry edges.
• Top torte with remaining pastry round. Fold overhanging edges over top pastry, crimping as necessary, and press to seal. Brush top with remaining egg mixture.
• Bake at 350 on bottom oven rack 30 minutes. Remove from oven, and cover with aluminum foil, if necessary, to prevent excessive browning.
• Bake 15 to 20 more minutes. Cool in pan on a wire rack. Remove sides of pan, and cut into wedges.

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.

REAL N'AWLINS MUFFULETTA

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.

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 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.