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Muffaletta

Western.Chefs's picture
Ingredients
For olive salad
  Pickled antipasto vegetables/2 cups diced mixed fresh vegetables 12 Ounce, rinsed and well drained (1 Jar)
  Pimento stuffed green olives 1⁄3 Cup (5.33 tbs), chopped
  Kalamata olives/Other black olives 1⁄4 Cup (4 tbs), pitted and chopped
  Olive oil 2 Tablespoon
  Minced parsley 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Dried oregano leaves 1⁄2 Teaspoon
For sandwich
  Italian bread loaf 1 Pound (1 Round)
  Provolone cheese slices 3 Ounce (4 Thin Deli, 3/4 Ounce Each)
  Thin salami slices 3 Ounce (4 Deli, 3/4 Ounce Each)
  Baked ham slices 3 Ounce (4 Thin Deli, 3/4 Ounce Each)
  Shredded romaine lettuce 2 Cup (32 tbs)
Directions

1. To make the olive salad: In a medium-size bowl, combine the vegetables, green olives, kalamata olives, oil, parsley, garlic, and oregano.
2. Using a serrated knife, halve the bread horizontally. Scoop out the center of the bread leaving a 1-inch shell. (Reserve the center for bread crumbs for later use.)
3. Fill the bottom half with 1/2 of the olive mixture. Then layer on the cheese, salami, ham, lettuce, and the remaining olive salad. Cover with the top of the bread. Secure with long toothpicks and cut into quarters.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Mixing
Dish: 
Sandwich
Ingredient: 
Ham
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
4

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