Muffuletta
Make a salad of the following ingredients. This mixture should chill
overnight.
1 1/2 cup chopped pimiento stuffedolives
1 cup chopped black olives
2/3 cup olive oil
1/3 cup chopped parsley
4 oz. jar pimientos, drained and chopped
2 Tbsp. capers
1 Tbsp. minced garlic
1 tsp. dry oregano
Pepper to taste
Drain salad and reserve dressing. Split a 9-inch round loaf of Italian
bread. Remove the dough center from the top and bottom shells, leaving
each shell at least 1/2-inch thick. Brush the insides of the shells
generously with some of the reserved dressing and mound half the salad in
the bottom shell, pressing it firmly. Divide 1/4 pound each of Genoa
salami, Provolone and Mortadella, all sliced thinly, in alternating
layers, ending with a layer of Mortadella over the salad. Mound the
remaining salad over the Mortadella, leaving a 3/4 inch rim, and cover the
salad with the top shell. Wrap sandwich in foil and chill it weighted
with a 3-5 pound weight for at least 3 hours. Just before serving, cut
into wedges. Serves 8 as an appetizer (or 4 for lunch).
New Orleans Muffuletta Sandwich
--Olive Salad:--
2/3 cup pitted, chopped green olives
2/3 cup pitted, chopped black olives
1/2 cup chopped pimiento
3 cloves garlic, minced
1 anchovy fillet, mashed
1 Tbsp. capers
1/3 cup finely chopped parsley
1 tsp. oregano
1/4 tsp. black pepper
1/2 cup olive oil
Mix all ingredients together thoroughly. Cover and marinate at least 12
hours. Makes enough for 1 large sandwich. To make sandwich: 1 large loaf
Italian bread (round preferred); 1/3 lb. hard salami, sliced thin; 1/3 lb.
ham, sliced thin; 1/3 lb. provolone cheese, sliced thin. Slice bread
horizontally and scoop out half of bread from top and bottom. Brush
bottom of loaf with olive oil or juice from olive salad. Layer on cold
cuts. Top with as much olive salad as will fit without spilling out.
Replace top of loaf. Slice in quarters and serve with root beer. Serves
4.
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