"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Muffaletta Sandwich Recipe

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This recipe for Muffaletta Sandwich, by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Calabro
Added: Thursday, July 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cloves garlic, crushed
1 cup chopped green pimento stuffed olives
1 cup pitted and chopped black-ripe olives
1 cup olive oil
3 tablespoons chopped fresh parsley
1/3 lb salami
1/2 lb provolone cheese
1/2 lb mild cheese (such as Mozzarella)
1/3 lb imported boiled ham

Directions:
Directions:
Make the olive salad with finely chopping the first 5 ingredient by combining the olives, oil, parsely and garlic. (this can be done ahead of time)

Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches).

Cut the loaf (or loaves) in half, and scoop out a little of the inside to make some room.

Spread the olive mix on the botton side of the open loaf-- use 1/2 of the mixture.

On the bottom, layer some salami, provolone, mild cheese, and ham.

Top with the other half of the olive mix and cover with top loaf of bread.

Wrap tightly with plastic wrap (you may set a heavy skillet on top of loaf if you have a large loaf or muffaletta bread).

Chill for 1 hour to overnight.

Slice in 3-4 inch slices.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 day - 15 mins
Personal Notes:
Personal Notes:
15 minutes to assemble sandwich... Chilling for at least 1 hour helps compress the loaf for easier slicing and absorption of all the flavors.

 

 

 

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