Muffuletta sandwich #1

Yield: 1 Servings

Measure Ingredient
1 \N 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 \N Jar (32-oz) broken green (unstuffed) olives
6 \N Cloves garlic; minced
2 \N Jars (3.25-oz) marinated cocktail onions; drained
4 \N Ribs celery; halve lengthwise, sliced thin
1 \N 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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