Yield: 4 Sandwiches
| Measure | Ingredient |
|---|---|
| 2 \N | (12 oz) jars mixed pickled |
| \N \N | Vegetables |
| ½ cup | Pimiento-stuffed olive |
| \N \N | Slices; coarsely chopped |
| 3 tablespoons | Olive or vegetable oil |
| 1 tablespoon | Garlic; minced |
| 1 pounds | Round loaf Italian bread |
| \N \N | With sesame seeds |
| 2 tablespoons | Olive oil |
| ¼ pounds | Thinly sliced salami |
| ¼ pounds | Thinly sliced pastrami |
| 4 ounces | Thinly sliced mozzarella, |
| \N \N | Provolone or Swiss cheese |
NORMA WRENN NPXR56B
Drain mixed vegetables, reserving 1 tablesppon liquid. Finely chop vegetables. Combine vegetables, reserved liquid, olives, 3 tablespoons oil and garlic; stir well, and set aside.
Slice bread in half horizonatlly. Drizzle 2 tablespoons olive oil over cut sides of loaf. Layer half of olive mixture, meats, and cheese alternately on bottom of loaf. Repeat with remaining ingredients. Top with remaining bread layer.
Slice sandwich into 4 large wedges. Wrap sandwich in aluminum foil, and place on a baking sheet. Bake at 375 degrees for 15 to 20 minutes or until cheese melts and sandwich is thoroughly heated.
Variation: To make individual sandwiches, substitute 4 (6-inch) French rolls for 1 pound round loaf. Slice rolls in half lengthwise.
Drizzle each roll with 1 tablespoon olive oil. Layer olive mixture, meats, and cheese alternately on bottom of each roll. Repeat with remaining ingredients. Cover with tops of rolls.
Wrap each roll in aluminum foil, and place on a baking sheet. Bake at 375 degrees for 10 to 15 minutes or until cheese melts and sandwiches are thoroughly heated. Note: Muffulettas may also be served at room temperature, if desired, omitting the baking step. Source: Southern Living Five-Star Dining