| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Cajun |
Sandwich |
1 |
Servings |
INGREDIENTS
| 1 |
|
10-inch muffuletta bread loaf |
| 2 |
oz |
Genoa salami; sliced thin |
| 2 |
oz |
Italian ham; sliced thin |
| 2 |
oz |
Mortadella; sliced thin |
| 2 |
oz |
Provolone cheese; sliced thin |
| 1 |
c |
Olive salad |
| 1 |
|
Jar (32-oz) broken green (unstuffed) olives |
| 6 |
|
Cloves garlic; minced |
| 2 |
|
Jars (3.25-oz) marinated cocktail onions; drained |
| 4 |
|
Ribs celery; halve lengthwise, sliced thin |
| 1 |
|
Jar (4-oz) chopped pimentos; drained |
| 3 |
tb |
Capers; chopped, drained |
| 1 |
tb |
Dried leaf oregano -or- |
| 3 |
tb |
Fresh oregano; chopped |
| 1 |
ts |
Fine ground pepper |
| 3 |
tb |
Red-wine vinegar |
| 1/3 |
c |
Olive oil |
INSTRUCTIONS
OLIVE SALAD
Date: Sun, 24 Mar 96 06:59:53 PST
From: eboyd@shentel.net
SANDWICH-Cut bread in half lengthwise. Pile several layers of meats over
botom layer. Add layers of cheese. Top with Olive Salad, drizzle with a
little extra olive oil (my suggestion) and top of loaf. Press down
slightly. Cut sandwich in quarters. Makes 1 to 4 servings, depending upon
appetite.
OLIVE SALAD-Drain olives, reserve 3 tb brine. In a medium bowl, combine
olives, garlic, onions, celery, pimentos and capers. In a small bowl,
whisk reserved olive brine, oregano, pepper and vinegar until combined. Add
olive oil in a slow, steady stream, whisking constantly. Pour dressing over
salad; toss. Spoon into a jar with a tight-fitting lid. Refrigerate until
served or up to 3 weeks. Serve at room temperature. Makes about 5 cups.
Source: Cajun-Creole Cooking by Terry Thompson.
MM-RECIPES@IDISCOVER.NET
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