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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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8/29/2010

Muffaletta

I found the Muffaletta recipe on a site called Suite101.





1 1/2 cup quality pimento-stuffed olives, crushed or coarsely chopped
1/2 cup pitted kalamata olives, crushed or coarsely chopped (standard black olives may be used)
1 cup giardiniera (Italian pickled salad including cauliflower , carrots, celery, and onion. This can be found in the pickle aisle at the grocery store.)
2 pepperoncinis, chopped
2 Tbsp. capers, chopped
2 large stalks celery, finely chopped
3-4 fresh cloves garlic, minced
1 tbsp. fresh oregano, chopped
1 tbsp. fresh Italian parsley, chopped
2 tbsp. red wine vinegar
1 tbsp. fresh lemon juice
1 tsp. crushed red pepper
1 cup quality extra-virgin olive oil
Freshly ground black pepper, to taste


Combine ingredients and place in a jar with lid. Refrigerate over night (24 hours is best) to allow flavors to mingle.  I made this first thing on Saturday morning.

1 10 inch round Italian bread, not sliced
1/4 pound mozzarella cheese
1/4 pound provolone cheese
1/4 pound ham
1/4 pound hard salami
1/4 pound mortadella
To assemble the sandwich, I sliced the loaf in half.  Layered on the meat then cheeses.  On the top half of the bread I scooped out some of the bread and spread a generous amount of the olive salad.  Then put the top on the sandwich.  I sliced it into 10 wedges for our guests.  I have a lot of olive salad left over.

2 comments:

Cooking Gallery said...

This looks very delicious! Good job!

Nancy said...

I loved the olive salad!!!!! Ate some with a spoon!! I like my muffaletta hot, so I wraped it in foil and put it in the oven at 350f for 30 minutes. YUMMMMMMM!!

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