| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Sandwiches, Ethnic |
1 |
Recipe |
INGREDIENTS
|
|
Ham |
|
|
Salami-hard Italian |
|
|
Cooked salami or |
|
|
Mortadella |
|
|
Slice of Provolone cheese |
|
|
Topping: |
| 1 |
sm |
Onion |
| 1 |
sm |
Bell pepper |
| 3 |
|
Stalks celery |
| 4 |
|
Cloves fresh garlic |
| 3 |
|
Stalks green onion |
| 1 |
|
Jalapeno pepper |
| 3/4 |
c |
Pepperonccni/Greek vinegar |
|
|
Peppers |
| 1/2 |
c |
Black pitted olives |
| 1/2 |
c |
Salad olives with pimento |
| 1 1/2 |
c |
Garden salad packed in |
|
|
Vinegar (giardiniera) hot |
|
|
Or mild |
|
|
Enough olive oil to make |
|
|
The mix moist\wet |
| 3/4 |
tb |
Oregano |
INSTRUCTIONS
SAL CRIVELLO DBJB84A
Great sandwich!!!! What makes a muffuletta sandwich i the "dressin" or
topping, the sandwich is made on a round loaf of French/Italian bread, the
loaf is split and it consists of the above meats and cheeses and topped
with the toppings ingredients which have been chopped coarse by hand or in
a processor.
When making the basic sandwich place mix on meats and top with
cheese...place under broiler to melt cheese and heat meats and toast top of
sandwich. If you are ever in NOR'LEANS THE WORLD FAMOUS CENTRAL GROCERY IN
THE FRENCH QUARTER SERVES THE BEST. ENJOY...SAL MM Format Norma Wrenn
npxr56b
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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