Oregon Muffuletta Recipe

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Oregon Muffuletta Recipe

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4 1 1
Publisher Photo
Traditional muffuletta is made extra special with the addition of apples, blueberries and cranberries. This is a meaty make-ahead meal that's perfect for picnics and potlucks.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 small tart apple, chopped
  • 1/2 cup fresh blueberries
  • 1/2 cup thinly sliced celery
  • 1/2 cup dried cranberries
  • 1/2 cup thinly sliced green onions
  • 1/2 cup orange juice
  • 3 tablespoons vegetable oil
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 round loaf (2 pounds) unsliced Italian bread
  • 3/4 pound thinly sliced fully cooked ham, divided
  • 1/2 pound thinly sliced cheddar cheese

Directions

In a large bowl, combine the first 10 ingredients; chill for at least 8 hours, stirring occasionally.
Cut a thin slice off the top of the bread; hollow out the bottom half, leaving a 1-in. shell. (Discard removed bread or save for another use.)
Drain 1/4 cup liquid from the fruit mixture; brush on inside of bread shell. In bottom of bread shell, layer half of the ham, 1-1/4 cups fruit mixture, cheese, remaining fruit mixture and remaining ham. Replace bread top and wrap tightly with plastic wrap. Chill for at least 2 hours.
Remove from the refrigerator 30 minutes before serving. Cut into wedges. Yield: 8-10 servings.
Originally published as Oregon Muffuletta in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p97

Nutritional Facts

1 piece: 447 calories, 16g fat (7g saturated fat), 36mg cholesterol, 998mg sodium, 57g carbohydrate (9g sugars, 3g fiber), 20g protein.

  • 1 small tart apple, chopped
  • 1/2 cup fresh blueberries
  • 1/2 cup thinly sliced celery
  • 1/2 cup dried cranberries
  • 1/2 cup thinly sliced green onions
  • 1/2 cup orange juice
  • 3 tablespoons vegetable oil
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 round loaf (2 pounds) unsliced Italian bread
  • 3/4 pound thinly sliced fully cooked ham, divided
  • 1/2 pound thinly sliced cheddar cheese
  1. In a large bowl, combine the first 10 ingredients; chill for at least 8 hours, stirring occasionally.
  2. Cut a thin slice off the top of the bread; hollow out the bottom half, leaving a 1-in. shell. (Discard removed bread or save for another use.)
  3. Drain 1/4 cup liquid from the fruit mixture; brush on inside of bread shell. In bottom of bread shell, layer half of the ham, 1-1/4 cups fruit mixture, cheese, remaining fruit mixture and remaining ham. Replace bread top and wrap tightly with plastic wrap. Chill for at least 2 hours.
  4. Remove from the refrigerator 30 minutes before serving. Cut into wedges. Yield: 8-10 servings.
Originally published as Oregon Muffuletta in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p97

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auntgeegee User ID: 7549833 220232
Reviewed Feb. 11, 2015

"Might want to add jar of pickled mix peppers carrots cauliflower etc. Whats the name? Goood!! Thanks drain well before chopping."

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