Muffaletta AM (NEW)

Muffaletta AM

Yield: 12 servings

  • 6 oz. green olives
  • 6 oz. pitted Kalamata olives
  • 2 cloves garlic, chopped
  • 3 tbsp. capers, well-drained
  • 1/4 cup olive oil
  • 1/2 tsp. black pepper
  • 1 tbsp. fresh lemon juice
  • 1/4 cup minced parsley

Directions for Olive Tapenade

  1. Combine all ingredients in food processor and process to a chunky paste. Taste for seasoning.
  2. Yield: 2 ½ cups

Ingredients for Caper Cream Cheese

  • 12 oz. softened cream cheese
  • 1/3 cup sour cream
  • 1 ½ tbsp. capers, well-drained and minced
  • Zest and juice of one lemon
  • Freshly ground black pepper, to taste

Directions for Caper Cream Cheese

  1. Place cream cheese, sour cream, capers, lemon zest and juice and pepper in bowl. Beat with electric mixer until well blended.
  2. Cover and refrigerate.

Additional Sandwich Ingredients

  • 12 large eggs
  • 12 muffaletta bread rolls
  • 12 slices provolone cheese
  • 12 slices capicola
  • 12 slices ham

Sandwich Assembly Instructions

  1. For each sandwich, cook one large egg over medium heat in spray-coated nonstick pan until whites are set and yolks begin to thicken, but are not hard. Flip over and cook briefly on other side for additional firmness.
  2. Split muffaletta bread and cover bottom half with 2 tablespoons olive tapenade, then top with one slice provolone, 2 slices capicola, 1 slice salami, a fried egg and one slice of ham. Dress the top half of the bread with 2 tablespoons caper cream cheese and press it down on top of the sandwich. Serve immediately.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

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