Nancy's fabulous muffaletta sandwiches
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Garlic cloves, crushed |
| 1 | cup | Chopped green olives stuffed with pimientos |
| 1 | cup | Pitted and chopped \"black-ripe\" olives or Calamatas |
| ½ | cup | Roasted sweet red peppers, chopped |
| 1 | cup | Olive oil |
| 3 | tablespoons | Chopped fresh parsley |
| 2 | tablespoons | White wine vinegar |
| ⅓ | pounds | Salami |
| ½ | pounds | Provolone Cheese |
| ½ | pounds | Mild Cheese |
| ⅓ | pounds | Mortadella Cheese |
| ⅓ | pounds | Prosciutto |
Directions
The roasted red peppers are Italian-style, available at many Italian delis. When you're ready for a sandwich the next day, assemble the following:
One loaf fresh Italian bread (one big round for a monster, individual hero (grinder, sub,...) loaves will do fine for smaller sandwiches) Cut the loaf (loaves) in half, and scoop out a little of the inside to make some room. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).