| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
French |
5-star, Ethnic, Sandwiches |
4 |
Sandwiches |
INGREDIENTS
| 2 |
|
12 oz jars mixed pickled |
|
|
Vegetables |
| 1/2 |
c |
Pimiento-stuffed olive |
|
|
Slices, coarsely chopped |
| 3 |
T |
Olive or vegetable oil |
| 1 |
T |
Garlic, minced |
| 1 |
lb |
Round loaf Italian bread |
|
|
With sesame seeds |
| 2 |
T |
Olive oil |
| 1/4 |
lb |
Thinly sliced salami |
| 1/4 |
lb |
Thinly sliced pastrami |
| 4 |
oz |
Thinly sliced mozzarella |
|
|
Provolone or Swiss cheese |
INSTRUCTIONS
Drain mixed vegetables, reserving 1 tablesppon liquid. Finely chop
vegetables. Combine vegetables, reserved liquid, olives, 3 tablespoons
oil and garlic; stir well, and set aside. Slice bread in half
horizonatlly. Drizzle 2 tablespoons olive oil over cut sides of loaf.
Layer half of olive mixture, meats, and cheese alternately on bottom
of loaf. Repeat with remaining ingredients. Top with remaining bread
layer. Slice sandwich into 4 large wedges. Wrap sandwich in aluminum
foil, and place on a baking sheet. Bake at 375 degrees for 15 to 20
minutes or until cheese melts and sandwich is thoroughly heated.
Variation: To make individual sandwiches, substitute 4 (6-inch)
French rolls for 1 pound round loaf. Slice rolls in half lengthwise.
Drizzle each roll with 1 tablespoon olive oil. Layer olive mixture,
meats, and cheese alternately on bottom of each roll. Repeat with
remaining ingredients. Cover with tops of rolls. Wrap each roll in
aluminum foil, and place on a baking sheet. Bake at 375 degrees for 10
to 15 minutes or until cheese melts and sandwiches are thoroughly
heated. Note: Muffulettas may also be served at room temperature, if
desired, omitting the baking step. Source: Southern Living Five-Star
Dining From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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