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Authentic Italian Muffuletta Recipe from 1999 F/W SB - Try it Now!

In summary, Ruthann has the 1999 F/W SB and needs the recipe for Italian Muffuletta. She has the ingredients but doesn't have the bread recipe. Ruthann's coworker Jane has the bread recipe and shares it with her.
pamperedpsalmstress
146
Anyone have the old 1999 F/W SB? Need the recipe for Italian Muffuletta and all I have is the S/S :(
 
You are in luck, I happen to have that one

Italian Muffaletta

This New Orleans classic has the usual meats and cheeses, and the bread is always round. But the key ingredient--"olive salad"--makes the difference.

2 packages (11 oz each) refrigerated bread sticks
olive oil
2 garlic cloves, pressed, divided
3 tablespoosns fresh Parmesan cheese, grated
1/3 cup pimento-stuffed olives, chopped
1/3 cup pitted ripe olives, chopped
1/3 cup celery, chopped
1/4 cup Italian salad dressing
8 ounces thinly sliced deli meat such as hard salami, turkey, or ham
4 ounces thinly sliced cheese such as Provolone, Swiss or Mozzarella

Preheat oven to 375 F Spray Deep Dish Baker with olive oil using Kitchen Spritzer. Remove bread stick dough from cans; do not unroll. Separate into 6 coils. Place one coil in the center of Baker. Unroll remaining coils one at a time and arrange around center coil to fill Baker. Roll top of douch lightly with Dough and Pizza Roller to help seal. Lightly spray dough with olive oil. Press 1 garlic glove over dough using Garlic Press; spread evenly with Skinny Scraper. Grate Parmesan cheese using Deluxe Cheese Grater; sprinkle evenly over dough. Bake 20-25 minutes or until deep golden brown. Immediately remove from Baker to Nonstick Cooling Rack. Cool 10 mnutes. Chop olives and celery using Food Chopper; place in 1-Qt. Batter Bowl. Add remaining pressed garlic clove and dressing; mix well. Cut bread in half horizontally using Serrated Bread Knife. Spread olive misture over bottom half of bread. Cover with overlapping slices of meat and cheese. Cover with top half of bread. Cut into wedges and serve.

Yield: 8 servings

Nutrients per serving: Calories 430, Fat 22g, Sodium 1530mg Dietary Fiber 3 g

Cook's Tip: To serve warm, place prepared sandwich on flat Baking stone; cover loosely with aluminum foil and bake at 350 F for 20 minutes until heated through.
 
Last edited:
Thanks for asking Ruthann!! And thanks for posting LT1Jane!!
 

What ingredients are needed for the authentic Italian Muffuletta recipe?

The ingredients needed for the authentic Italian Muffuletta recipe from 1999 F/W SB are 1 round loaf Italian bread, 1/4 cup olive oil, 1/4 cup red wine vinegar, 1/4 cup chopped fresh parsley, 1 tbsp minced garlic, 1 tsp dried oregano, 1/2 tsp black pepper, 1/4 lb thinly sliced Genoa salami, 1/4 lb thinly sliced ham, 1/4 lb thinly sliced provolone cheese, 1/4 lb thinly sliced mozzarella cheese, 1/4 lb thinly sliced mortadella, 1/4 lb thinly sliced capicola, 1 cup sliced pitted black olives, and 1 cup sliced pimiento-stuffed green olives.

How do I assemble the Muffuletta sandwich?

To assemble the Muffuletta sandwich, you will need to slice the round loaf of bread in half horizontally. Then, brush the cut sides with a mixture of olive oil, red wine vinegar, parsley, garlic, oregano, and black pepper. Layer the salami, ham, provolone, mozzarella, mortadella, and capicola on the bottom half of the bread. Top with sliced olives and place the top half of the bread on top. Wrap the sandwich tightly in plastic wrap and refrigerate for at least 4 hours before serving.

Can I make substitutions for the ingredients?

Yes, you can make substitutions for the ingredients in the Muffuletta recipe. For example, you can use a different type of bread, such as ciabatta or focaccia, in place of the round loaf of Italian bread. You can also use different types of deli meats and cheeses, such as turkey or provolone, to suit your taste preferences. However, keep in mind that these substitutions may alter the traditional taste of the Muffuletta sandwich.

How long can I store the Muffuletta sandwich?

The Muffuletta sandwich can be stored in the refrigerator for up to 3 days. It is best to keep it tightly wrapped in plastic wrap to prevent the bread from becoming soggy. Before serving, allow the sandwich to come to room temperature for about 30 minutes.

Can I make the Muffuletta sandwich ahead of time?

Yes, the Muffuletta sandwich can be made ahead of time. In fact, it is recommended to refrigerate the sandwich for at least 4 hours before serving to allow the flavors to develop. You can also make the sandwich the night before and store it in the refrigerator until ready to serve. Just remember to wrap it tightly in plastic wrap to maintain its freshness.

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