Muffaletta Recipe
Ingredients
| Vegetables | 1 , drained, rinsed (For the olive salad:) | |
| 1/3 cup pimento stuffed green olives, chopped | ||
| 1/4 cup kalamata or other black olives, pitted and chopped | ||
| Olive oil | 2 Tablespoon (For the olive salad:) | |
| Parsley | 2 Tablespoon, minced (For the olive salad:) | |
| Garlic | 1 Clove (5gm), minced (For the olive salad:) | |
| Oregano leaves | 1/2 Teaspoon, dried (For the olive salad:) | |
| 1 round loaf (1 pound) Italian bread | ||
| 4 thin deli slices provolone cheese (3/4 ounce each) | ||
| 4 thin deli slices salami (3/4 ounce each) | ||
| 4 thin deli slices baked ham (3/4 ounce each) | ||
| Romaine lettuce | 2 Cup (16 tbs), shredded (For the sandwich:) | |
Directions
1. To make the olive salad: In a medium-size bowl, combine the vegetables, green olives, kalamata olives, oil, parsley, garlic, and oregano.
2. Using a serrated knife, halve the bread horizontally. Scoop out the center of the bread leaving a 1-inch shell. (Reserve the center for bread crumbs for later use.)
3. Fill the bottom half with 1/2 of the olive mixture. Then layer on the cheese, salami, ham, lettuce, and the remaining olive salad. Cover with the top of the bread. Secure with long toothpicks and cut into quarters.
2. Using a serrated knife, halve the bread horizontally. Scoop out the center of the bread leaving a 1-inch shell. (Reserve the center for bread crumbs for later use.)
3. Fill the bottom half with 1/2 of the olive mixture. Then layer on the cheese, salami, ham, lettuce, and the remaining olive salad. Cover with the top of the bread. Secure with long toothpicks and cut into quarters.
Chef
