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 |
OLIVE SALAD
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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