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Muffuletta","datePublished":"2018-01-01","dateModified":"2023-09-12","prepTime":"PT25M","cookTime":"PT0M","totalTime":"PT25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Mini-Muffuletta_EXPS_THCA19_41866_E08_23_5b.jpg","height":900,"width":1200},"recipeCategory":["Appetizers"],"description":"Mediterranean meets comfort food when French rolls are slathered with olive spread and stuffed with layers of salami and cheese. You can make these muffulettas the night before and cut them into appetizer-sized slices just before serving. \u2014Gareth Craner, Minden, Nevada","recipeIngredient":["1 cup pimiento-stuffed olives, drained and chopped","1 can (4-1\/4 ounces) chopped ripe olives","1 tablespoon balsamic vinegar","1-1\/2 teaspoons red wine vinegar","1-1\/2 teaspoons olive oil","1 garlic clove, minced","1\/2 teaspoon dried basil","1\/2 teaspoon dried oregano","6 French rolls, split","1\/2 pound thinly sliced hard salami","1\/4 pound sliced provolone cheese","1\/2 pound thinly sliced cotto salami","1\/4 pound sliced part-skim mozzarella cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3\/4-in. shells (discard removed bread or save for another use)."},{"@type":"HowToStep","text":"Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops."},{"@type":"HowToStep","text":"Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure sandwiches with toothpicks."}],"recipeYield":"3 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 119 calories","fatContent":"8g fat (3g saturated fat)","cholesterolContent":"16mg cholesterol","sodiumContent":"537mg sodium","carbohydrateContent":"7g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"6g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5555553,"reviewCount":9,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Libby4433"},"reviewBody":"
The proportions are off from traditional muffuletta. There is too much bread and not enough oil. The potential is there...<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDice"},"reviewBody":"I love this recipe! I have been making it for a few years now and always get many compliments! The only change I made is that I don't add the Mozzarella. I think the provolone cheese is enough.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedWrench"},"reviewBody":"I've made a similar recipe out of a large round of bread. I love the idea of smaller bites!! I also place a heavy pan or dishes on top of them to \"press\" the sandwiches. Thanks so much for posting!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPalmtree"},"reviewBody":"What would there be 'not' to like about these?? This recipe is definately going in my 'recipe box'!!Kitzer ~ >^..^< ~ meow","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRocket"},"reviewBody":"I really enjoyed these alot! I made them for a New Years Eve treat. The left overs held in the refrigerator great, I had them for lunch a few days. I did cheat a little and I used a balsamic vinaigrette salad dressing instead of the balsamic vinegar and also left out the redwine vinegar and oil. It turned out yummy. Thank you for this recipe. I wish you could post pics on this site, they looked great too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBeer"},"reviewBody":"I have made this many times, excellent make-ahead item for parties. Sometimes I add a little mayo and mustard to the top layer only for flavor. They're always a hit!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2001-09-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeQuill"},"reviewBody":"
Like the idea of this make ahead muffuletta.<\/p>
Will make it for Easter snacks.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCar"},"reviewBody":"I found that making the Muffuletta with real cheeses and the meats it was too expensive. But I thought of a few ideas and I find that corned beef sliced thick makes a great substitute along with thinly sliced mozzarella cheese... I would DEFINATELY make this again whenever I have unexpected guests over. It's a great recipe that everyone loves!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveQuill"},"reviewBody":"these look delish!!! i havn't made them yet!!! next time a shower comes up at our church these will be perfect!!!!!!!!!!!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"41866","romance_copy_dek":"Mediterranean meets comfort food when French rolls are slathered with olive spread and stuffed with layers of salami and cheese. 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