Muffuletta Sandwich

Ingredients

1 10-inch muffuletta bread loaf
2 ounces Genoa salami, sliced thin
2 ounces Italian ham, sliced thin
2 ounces Mortadella, sliced thin
2 ounces Provolone cheese, sliced thin
1 jar (32-oz) broken green (unstuffed) olives
6 Cloves garlic, minced
2 jar (3.25-oz) marinated cocktail onions, drained
4 Ribs celery, halve lengthwise, sliced thin
1 jar (4-oz) chopped pimentos, drained
3 tablespoons Capers, chopped, drained
1 tablespoon Dried leaf oregano -or-
3 tablespoons Fresh oregano, chopped
1 teaspoon Fine ground pepper
3 tablespoons Red-wine vinegar

Preparation

1
SANDWICH-Cut bread in half lengthwise. Pile several layers of meats over botom layer. Add layers of cheese. Top with Olive Salad, drizzle with a little extra olive oil (my suggestion) and top of loaf. Press down slightly. Cut sandwich in quarters.
2
Makes 1 to 4 servings, depending uponappetite.
3
OLIVE SALAD-Drain olives, reserve 3 tb brine. In a medium bowl, combine olives, garlic, onions, celery, pimentos and capers. In a small bowl, whisk reserved olive brine, oregano, pepper and vinegar until combined. Add olive oil in a slow, steady stream, whisking constantly. Pour dressing over salad; toss. Spoon into a jar with a tight-fitting lid. Refrigerate until served or up to 3 weeks. Serve at room temperature.
4
Makes about 5 cups.

Tools

 



Tags:

Yield:

1.0 servings

Added:

Wednesday, December 30, 2009 - 11:24pm

Creator:

Anonymous

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