Muffaletta From New Orleans

Muffaletta From New Orleans

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1 lg Round Italian loaf of
Cured salami; sliced
1/2 lb Mortadella or prosciutto
OR coppa or ham; sliced
Cut up
3 tb Fresh parsley; chopped
1 c Pimiento-stuffed green
1/2 c Sweet red peppers; roasted
3 lg Garlic; crushed
1 c Pitted ripe black olives;
1/3 lb Genoa; (or Italian wine-
Olives; chopped
2 tb White wine vinegar
Bread; freshly baked
1 c Olive oil; (or less)
1/2 lb Provolone cheese; sliced

Original recipe makes 8 servings



Make the salad the day before. Mix salad ingredients and let stand overnight. Need not be refrigerated for the first night. (You can find the roasted red sweet peppers in jars at any Italian or fancy food shop). Prepare Muffaletta: Cut the bread in half horizontally, as you would for a sandwich. Soop out some of the center of the bread. Use plenty! On the botton half, place the salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half of the loaf. Slive into wedges. Per serving: 344 Calories (kcal); 35g Total Fat; (89% calories from fat); 7g Protein; 2g Carbohydrate; 20mg Cholesterol; 250mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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