Muffaletta Sandwich

Muffaletta Sandwich

A real New Orleans special. These amounts will make about 6 servings depending upon individual appetites and what else is served.

Olive Mixture:

   3 large garlic cloves, crushed
   1 cup chopped green olives stuffed with pimientos
   1 cup pitted and chopped Calamata olives
1/2 cup chopped roasted sweet red peppers (pimentos)
   1 cup olive oil
   3 tablespoons chopped fresh parsley
   2 tablespoons. white wine vinegar

The Sandwich:

1 round (1 pound) loaf fresh Italian bread
1/3 pound sliced salami
1/2 pound sliced provolone cheese
1/2 pound sliced Mozzarella cheese
1/3 pound sliced Mortadella or Bologna
1/3 pound sliced prosciutto

Combine all ingredients to make the olive mixture and set aside.

Cut bread in half crosswise. Pull out part of the soft bread from the inside, top and bottom, to make room for the olive mixture and filling. Spoon half of the olive mixture, including juices, evenly over the bottom half of the loaf of bread. Spread the meat and cheeses layers over the olive mixture. Spoon the remainder of the olive mixture evenly over the meat and cheeses. Put the top of the loaf over all and wrap tightly in plastic wrap. Place in a glass or oven proof casserole dish large enough for the loaf to fit in the bottom. Place a weight on top and refrigerate for several hours, allowing flavors to meld. Cut in wedges for serving.

Variations:

Wrap in foil instead of plastic wrap. Before serving heat in a 350° oven until cheeses are slightly melted before cutting and serving.

Make individual sandwiches using 6 French sandwich rolls. Divide ingredients evenly to prepare.

Other meats and cheeses may be substitutes depending upon personal tastes.

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