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Muffaletta
layer on a big loaf of Italian bread which has been sliced in half and
slightly scooped out:
1/3 lb. very thinly sliced hard salami
1/3 lb. very thinly sliced ham
1/3 lb. thinly sliced provolone cheese
olive salad Olive Salad DressingSD16
Spread at least 3/4" thick. Note: that's the official sandwich:
how we
usually eat this is to omit the meats and eat the olive salad w/cheese
on really good bread or just to eat the olive salad as a dressing on top of a
green/veg salad of any type.
# 2
Muffaleta
Kat's Muffaleta Bread BR75
1/2 cup chopped pimento-stuffed olives
1/2 cup chopped pitted ripe olives
1/2 cup chopped celery
1/2 cup chopped mixed pickled vegetables
1/3 cup olive or salad oil
1/4 cup snipped parsley
3 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon dry oregano, crushed
freshly ground pepper
1 1-1/2 lb. loaf unsliced round Italian bread
1/4 lb. thinly sliced Genoa salami
1/4 lb. sliced provolone
1/4 lb. ham
leaf lettuce (optional)
In a bowl, combine olives, celery, vegetables, oil, parsley, lemon
juice, garlic, oregano, and pepper. Cover and refrigerate 8 hours
or overnight, tossing once or twice. To assemble sandwiches, cut
loaf in half horizontally. Cut off 1/2" slice from the cut side of
one half, put aside. Drain pickling mixture, reserving marinade.
Brush both sides of bread with marinade. Layer bottom of loaf with
salami, half the olive mixture, cheese, remaining olive mixture,
and then the ham. Top with lettuce leaves if desired. Cover with
top bread. Cut in sections to serve.
A “red eye” is an overnight airplane flight.