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Preparation Time : 45
Cook Time : 240
Total Time : 285
1loaf muffuletta bread (round 10 inch loaf) or 1 loaf sesame topped Italian bread (round 10 inch loaf)
1⁄4 lb mortadella, thin sliced
1⁄4 lb cappicola ham, thin sliced
1⁄4 lb hard genoa salami, thin sliced
1⁄4 lb provolone cheese, thin sliced
1⁄4 lb null or 1⁄4 lb emmenthaler cheese, thin sliced
1 1⁄2 cups green olives, Pitted
1⁄2 cup kalamata olives or 1⁄2 cup black olives, pitted
1cup pickled vegetables
fresh garlic clove, thinly sliced
1⁄8 cup celery, thinly sliced
1tablespoon Italian parsley, finely chopped
2teaspoons dried oregano
1teaspoon crushed red pepper flakes
3tablespoons red wine vinegar
1⁄4 cup roasted red pepper
1tablespoon green onion, thinly sliced
1 1⁄2 cups extra virgin olive oil
kosher salt, to taste, salt may not be necessary (optional)
fresh ground pepper, to taste
To Make the SANDWICH.
Split a muffoletta loaf or a round loaf of Italian bread horizontally. Remove some of the center soft bread.
Spread each half with equal parts of olive salad/oil.
Place meats and cheeses evenly on bottom half and cover with top half of bread.
Wrap tightly with plastic wrap and refrigerate for up to 4 hours. Cut in quarters for huge sandwiches, or eighths for more manageable sections.
To Make the OLIVE SALAD.
To pit the olives crush each olive on a cutting board with your hand or use the end of a funnel.
Combine all ingredients except oil in processor. Pulse 4-5 times. You want this to be coarse chopped.
Add olive oil. Put into a bowl or jar, cover and let the flavors marry for about one week.
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