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|Chopped pimiento stuffed olives||1⁄2 Cup (8 tbs)|
|Chopped ripe olives||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped mixed pickled vegetables||1⁄2 Cup (8 tbs)|
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dried oregano||1 Teaspoon, crushed|
|Freshly ground pepper||4 Dash (Several Dashes)|
|Muffuletta loaf/One 1 1/2 pound loaf purchased italian bread||1|
|Thinly sliced genoa salami||4 Ounce|
|Sliced provolone cheese/Sliced mozzarella cheese||4 Ounce|
|Capicola slices/Fully cooked ham||4 Ounce|
Serving size: Complete recipe
Calories 1840 Calories from Fat 1442
% Daily Value*
Total Fat 165 g253.6%
Saturated Fat 41.4 g207%
Trans Fat 0 g
Cholesterol 275 mg91.7%
Sodium 7060.8 mg294.2%
Total Carbohydrates 34 g11.4%
Dietary Fiber 11.4 g45.5%
Sugars 4.9 g
Protein 65 g130.5%
Vitamin A 131.7% Vitamin C 74.8%
Calcium 105.5% Iron 50.5%
*Based on a 2000 Calorie diet
Cover and chill in the refrigerator for 8 hours or overnight, tossing once or twice.
To assemble the sandwich, cut the loaf of bread in half horizontally.
Cut a 1/2 inch thick slice from the cut side of the bottom half of the bread.
(Wrap slice and use another time.) Drain the olive mixture, reserving the liquid.
Brush the cut sides of bread with some of the reserved liquid.
Layer bottom of bread loaf with the sliced salami, provolone or mozzarella cheese, cappicola or ham, and the olive mixture.
Top with lettuce leaves, if desired.
Cover with the top half of the bread.
Cut the sandwich into six wedges to serve.