Muffaletta Recipe
The muffuletta is a sicilian sandwich. This muffuletta recipe is made with herbs, cheese and ham. Made wlong with chopped vegetables, the muffuletta is savory and filling and quite exotic!
Ingredients
| 1/2 cup chopped pimiento stuffed olives | ||
| Ripe olives | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Chopped mixed vegetables | 1/2 Cup (16 tbs), pickled | |
| 1/3 cup olive or salad oil | ||
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Dried oregano | 1 Teaspoon, crushed | |
| Several dashes freshly ground pepper | ||
| Italian bread loaf | 1 Pound | |
| Genoa salami | 4 Ounce, thinly sliced | |
| 4 ounces sliced provolone or mozzarella cheese | ||
| 4 ounces sliced cappicola or fully cooked ham | ||
| Lettuce leaves | 4 | |
Directions
In a medium mixing bowl combine the pimiento stuffed olives, ripe olives, cel ery, pickled vegetables, olive or salad oil, parsley, lemon juice, garlic, orega no, and pepper.
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.
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.
Chef
