Muffalatta

French Quarter Muffuletta Sandwich

4 oz Genoa salami
4 oz ham,thin sliced
1/2 cup celery, thinly sliced
1/4 cup green pimiento-stuffed olive pieces,chopped&drain
2 Tbsp pepperoncini, chopped and drained
2 Tbsp olive oil
1 garlic clove, minced
4 slices provolone cheese (3/4 oz ea)
4 Kaiser rolls, split

Combine celery, olives, pepperoncini,olive oil and garlic. Spread
bottom half of each rool with equal amounts of olive mixture. To
assemble sandwiches, layer with equal amounts of cheese, salami and
ham. Top each with equal amounts of remaining olive mixture. Close
sandwiches with roll tops. Makes 4 servings.....



MUFFALETTA OLIVE DRESSING

The Olive Salad
2/3 cup Green olives, pitted and -coarsely chopped
2/3 cup Black olives, pitted and -coarsely chopped
1/4 cup Pimiento, chopped
1/4 cup drained, chopped cocktail onions
3 Cloves garlic, finely minced
1 Fillet anchovy, mashed
1 tablespoon Capers
1/3 cup Finely chopped parsley
1 teaspoon Oregano
1/4 teaspoon Black pepper
1/2 cup Olive oil
1 tablespoon red wine vinegar
Mix all the ingredients together. Cover and allow to marinate over night or a minimum of 12 hours.
Filling
Genoa Salami
Provolone
Ham
Mortadella
Tomato
Lettuce
Mendocino Mustard



MUFFULETTA
Gourmet Magazine

1 large round loaf (8 to 9 inches) Italian or French bread
1 cup finely pitted brine-cured olives green, such as Picholine
1 cup finely chopped pined brine-cured blacks olives, such as Kalamata
1/2 cup extra-virgin olive oil
1/3 cup finely chopped fresh parsley
2 teaspoons minced fresh oregano, or scant 3/4 teaspoon dried
1 clove garlic, minced
1 red bell pepper, roasted, peeled, seeded and finely chopped
1/2 lemon, juiced or to taste
2 cups shredded lettuce, arugula, or other salad greens
4 ounces mortadella or soft salami
4 ounces thinly sliced soppressata or other hard salami
4 ounces thinly sliced provolone, fontina, or fresh mozzarella
1 cup coarsely chopped fresh tomatoes, or 1/2 cup chopped drained sun-dried tomatoes in oil

In a small bowl combine olives, olive oil, parsley oregano, garlic, red bell pepper and lemon juice. Cover and refrigerate for at least 8 hours. Split bread horizontally in half, and remove most of the soft inner bread, creating a cavity inside each half. Drain the olive mixture, reserving the marinade. Brush the insides of both halves of the loaf generously with the marinade, then spread half of the olive mixture in the bottom half. Add in layers lettuce, arugula, mortadella or other soft salami, sliced sopressata, cheese and tomatoes. Top with remaining olive oil salad, cover with the top half of the loaf, and wrap tightly in plastic. Place on a large plate, cover with another plate, and weight with several pounds of canned goods. Refrigerate for at least 30 minutes or up to 6 hours. To serve, unwrap the loaf and cut into wedges.

You're quite welcome. I've been editing my recipe collection so it was a pretty simple cut-and-paste job ... I hope you'll find these helpful.

Shel

Thanks. I love this sandwich