| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian3 |
8 |
servings |
INGREDIENTS
| 3 |
lg |
Garlic cloves; crushed |
|
|
More) |
| 1 |
c |
Pimiento-stuffed green |
|
|
Olives; chopped |
| 1 |
c |
Pitted ripe black olives; chopped |
| 1/2 |
c |
Sweet red peppers; roasted |
|
|
Cut up |
| 1 |
c |
Olive oil; (or less) |
| 3 |
tb |
Fresh parsley; chopped |
| 2 |
tb |
White wine vinegar |
| 1 |
lg |
Round Italian loaf of |
|
|
Bread; freshly baked |
| 1/3 |
lb |
Genoa; (or Italian wine- |
|
|
Cured salami; sliced |
| 1/2 |
lb |
Provolone cheese; sliced |
| 1/2 |
lb |
Mortadella or prosciutto |
|
|
OR coppa or ham; sliced |
INSTRUCTIONS
MUFFALETA SANDWICH
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
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