Muffalata i
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Back olives; sliced |
| 1 | cup | Green stuffed olives; sliced |
| 2 | tablespoons | Minced shallots |
| 2 | teaspoons | Minced garlic |
| 2 | tablespoons | Small-diced celery |
| 2 | tablespoons | Chopped parsley |
| 1½ | teaspoon | Fine-ground black pepper |
| ½ | cup | Olive oil |
| 1 | Ten-inch Muffalata bun | |
| 2 | ounces | Cotto salami; thinly sliced |
| 2 | ounces | Smoked ham; thinly sliced |
| 2 | ounces | Genoa salami; thinly sliced |
| 2 | ounces | Mozzarella cheese; thinly sliced |
| 2 | ounces | Provolone cheese; thinly sliced |
| Zap's potato chips | ||
Directions
In a mixing bowl, combine the first eight ingredients together and mix well. Split the Muffalata in half and spoon half of the olive salad on one half of the bun. Place the cotto salami, smoked ham, Genoa salami, Mozzarella cheese, and Provolone cheese on top of the olive salad. Place the remaining half of the bun on top and slice the sandwich into fourths.
Serve with Zaps.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A52 broadcast 10-27-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
11-10-1997
Recipe by: Emeril Lagasse