Muffulettas

Muffulettas Ingredients

NORMA WRENN NPXR56B	1 lb Round loaf Italian bread
2 (12 oz) jars mixed pickled	With sesame seeds
Vegetables	2 tb Olive oil
1/2 c Pimiento-stuffed olive	1/4 lb Thinly sliced salami
Slices; coarsely chopped	1/4 lb Thinly sliced pastrami
3 tb Olive or vegetable oil	4 oz Thinly sliced mozzarella,
1 tb Garlic; minced	Provolone or Swiss cheese

Instructions for Muffulettas

Drain mixed vegetables, reserving 1 tablesppon liquid. Finely chop vegetables. Combine vegetables, reserved liquid, olives, 3 tablespoons oil and garlic; stir well, and set aside. Slice bread in half horizonatlly. Drizzle 2 tablespoons olive oil over cut sides of loaf. Layer half of olive mixture, meats, and cheese alternately on bottom of loaf. Repeat with remaining ingredients. Top with remaining bread layer. Slice sandwich into 4 large wedges. Wrap sandwich in aluminum foil, and place on a baking sheet. Bake at 375 degrees for 15 to 20 minutes or until cheese melts and sandwich is thoroughly heated. Variation: To make individual sandwiches, substitute 4 (6-inch) French rolls for 1 pound round loaf. Slice rolls in half lengthwise. Drizzle each roll with 1 tablespoon olive oil. Layer olive mixture, meats, and cheese alternately on bottom of each roll. Repeat with remaining ingredients. Cover with tops of rolls. Wrap each roll in aluminum foil, and place on a baking sheet. Bake at 375 degrees for 10 to 15 minutes or until cheese melts and sandwiches are thoroughly heated. Note: Muffulettas may also be served at room temperature, if desired, omitting the baking step. Source: Southern Living Five-Star Dining From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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