Muffuletta
By: Helen Pitlick
Published: Tuesday, December 1, 2009 - 1:41am

Ingredients




1 jar (16 oz) pickled mixed vegetables
1/4 cup chopped pimento-stuffed green olives
1 clove garlic, minced
1 tablespoon olive oil
1 loaf (16 oz) french bread
6 lettuce leaves
6 ounces thinly-sliced salami, pepperoni, summer sausage, 
6 ounces thinly-sliced provolone, Swiss or mozzarella cheese
1 medium to 2  tomatoes, thinly sliced
1/8 teaspoon coarsely-ground pepper





Preparation

1 Drain vegetables, reserving 2 tablespoons liquid. Chop vegetables. Combine reserved liquid, vegetables, olives, garlic and oil. 2 Horizontally split top loaf of bread. Hollow out inside of the top half, leaving a 3/4 inch thick shell. 3 Top the bottom bread half with lettuce, meats, cheese and tomato slices. Sprinkle tomato slices with pepper. Stir vegetable mixture. Mound on top of tomato slices. Top with hollowed-out bread half. Slice into 6 portions. 








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Preparation

 1  Drain vegetables, reserving 2 tablespoons liquid. Chop vegetables. Combine reserved liquid, vegetables, olives, garlic and oil.  2  Horizontally split top loaf of bread. Hollow out inside of the top half, leaving a 3/4 inch thick shell.  3  Top the bottom bread half with lettuce, meats, cheese and tomato slices. Sprinkle tomato slices with pepper. Stir vegetable mixture. Mound on top of tomato slices. Top with hollowed-out bread half. Slice into 6 portions.

About


From the Better Homes and Gardens New Cookbook.