Muffaletta-style po-boys
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 10 oz pkgs French rolls | |
| ¼ | cup | Mayonnaise |
| 1 | tablespoon | Plus 1 teaspoon salad olive |
| Juice | ||
| 4 | 1 oz slices fully cooked ham | |
| ¼ | cup | Plus 2 tablespoons chopped |
| Salad olives | ||
| 4 | 1 oz slices salami | |
| 2 | tablespoons | Ripe olives; chopped |
| 8 | 1 oz slices Mozzarella | |
| Cheese | ||
Directions
NORMA WRENN NPXR56B
Split French rolls; place cut-side up on baking sheet. Combine mayonnaise and olive juice; spread on each roll half. Place one slice ham on bottom half of each roll; top with 1-½ tablespoons salad olives. Place one slice salamai on top of olives. Place 2 slices Mozzarella cheese on each remaining roll half.
Set all roll halves under broiler until cheese is melted and bubbly.
Place cheese halves on top of meat halves, and slice to serve. Yield 4 to 8 servings.
Source: Southern Living 1983 Annual Recipes