Muffelatta sandwich
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Green olives with |
| Pimientos; coarsely chopped | ||
| 1 | cup | Kalamata olives; pitted coarsely chopped |
| small | Jar pickled cocktail onions halved | |
| 3 | Anchovies; chopped | |
| 3 | Pimientos in brine; chopped | |
| 1 | tablespoon | Fresh parsley; snipped |
| Pinch of oregano | ||
| 2 | tablespoons | Fresh basil; minced |
| ¼ | cup | Olive oil |
| 2 | Cloves garlic; minced | |
| 2 | tablespoons | White wine vinegar |
| Use Balsamic vinegar if | ||
| Available | ||
| 3 | Ripe tomatoes; sliced thin | |
| ½ | Head romaine lettuce; finely shredded | |
| 1 | medium | Red onion - sliced very thin |
| 4 | ounces | Genoa salami - sliced thin |
| 2 | ounces | Prosciutto - sliced thin |
| 2 | ounces | Mortadella |
| 2 | ounces | Provolone cheese-sliced thin |
| 2 | ounces | Fontina cheese |
| 1 | 7-to-9-inch round loaf | |
| Italian bread | ||
Directions
CHUCK OZBURN HBWK07A
Mix the olives,onions, anchoves, pimientos, parsley, oregano, basil, oil, garlic and vinegar together in a small non-corrosive bowl; slice the bread in half horizontally and remove the crumbs from each half leaving a one-half inch shell; on bottom half of the bread shell, spread one half of the olive mixture; arrange on top, half of the tomato, lettuce and onions; arrange on top of this all the meats and cheeses, then the remaining tomato, lettuce and onions; spoon on the remaining olive mixture and cover with the top bread shell. Preheat oven to 400~ and bake sandwich on a baking sheet until cheese melts, about 15 minutes; slice into wedges and serve. Note: Use Balsamic vinegar if available. MM Format Norma Wrenn npxr56b