* Exported from MasterCook II *
Muffaletta
Recipe By : Frugal Gourmet and Central Grocery
Serving Size : 6 Preparation Time :0:00
Categories : Luncheon Main Dishes
Tried & True
Amount Measure Ingredient -- Preparation Method
For Olive Salad3 Large Garlic Cloves -- crushed
1 Cup Stuffed Green Olives -- chopped
1 Cup Pitted Black Olives Or Kalamata Olives -- chopped
1/2 Cup Roasted Red Peppers -- cut in 1/2" pieces
1/2 Cup Olive Oil
3 Tablespoons Parsley -- chopped
2 Tablespoons White Wine Vinegar
For Sandwiches
1 Large Loaf Round Italian Bread -- freshly baked
1/3 Pound Salami -- thinly sliced
1/2 Pound Provolone Cheese -- thinly sliced
1/2 Pound Havarti Or Other Mild Cheese -- thinly sliced
1/3 Pound Mortadella, Proscuitto Or Coppa Ham -- thinly sliced
Make the salad the day before. Cut the bread in half horizontally, as you would for a sandwich. Scoop out some of the center of the loaf and drizzle olive oil from the salad on both halves of the bread. On the bottom half, place the salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half of the loaf. Cut into wedges and serve.
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NOTES : The olive salad also makes a great pasta sauce. Serve with rotini or penne and pass the parmesan for sprinkling.
Muffaletta
Recipe By : Frugal Gourmet and Central Grocery
Serving Size : 6 Preparation Time :0:00
Categories : Luncheon Main Dishes
Tried & True
Amount Measure Ingredient -- Preparation Method
For Olive Salad3 Large Garlic Cloves -- crushed
1 Cup Stuffed Green Olives -- chopped
1 Cup Pitted Black Olives Or Kalamata Olives -- chopped
1/2 Cup Roasted Red Peppers -- cut in 1/2" pieces
1/2 Cup Olive Oil
3 Tablespoons Parsley -- chopped
2 Tablespoons White Wine Vinegar
For Sandwiches
1 Large Loaf Round Italian Bread -- freshly baked
1/3 Pound Salami -- thinly sliced
1/2 Pound Provolone Cheese -- thinly sliced
1/2 Pound Havarti Or Other Mild Cheese -- thinly sliced
1/3 Pound Mortadella, Proscuitto Or Coppa Ham -- thinly sliced
Make the salad the day before. Cut the bread in half horizontally, as you would for a sandwich. Scoop out some of the center of the loaf and drizzle olive oil from the salad on both halves of the bread. On the bottom half, place the salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half of the loaf. Cut into wedges and serve.
- - - - - - - - - - - - - - - - - -
NOTES : The olive salad also makes a great pasta sauce. Serve with rotini or penne and pass the parmesan for sprinkling.