|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 cup||Olive salad|
|1||Jar (32-oz) broken green (unstuffed) olives|
|6||Cloves garlic; minced|
|2||Jars (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|
|⅓ cup||Olive oil|
Date: Sun, 24 Mar 96 06:59:53 PST From: eboyd@...
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. Makes 1 to 4 servings, depending upon appetite.
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. Makes about 5 cups.
Source: Cajun-Creole Cooking by Terry Thompson.
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