Muffelatta sandwich

1 Servings

Ingredients

Quantity Ingredient
1 cup Green olives with
Pimientos; coarsely chopped
1 cup Kalamata olives; pitted coarsely chopped
small Jar pickled cocktail onions halved
3 Anchovies; chopped
3 Pimientos in brine; chopped
1 tablespoon Fresh parsley; snipped
Pinch of oregano
2 tablespoons Fresh basil; minced
¼ cup Olive oil
2 Cloves garlic; minced
2 tablespoons White wine vinegar
Use Balsamic vinegar if
Available
3 Ripe tomatoes; sliced thin
½ Head romaine lettuce; finely shredded
1 medium Red onion - sliced very thin
4 ounces Genoa salami - sliced thin
2 ounces Prosciutto - sliced thin
2 ounces Mortadella
2 ounces Provolone cheese-sliced thin
2 ounces Fontina cheese
1 7-to-9-inch round loaf
Italian bread

Directions

CHUCK OZBURN HBWK07A

Mix the olives,onions, anchoves, pimientos, parsley, oregano, basil, oil, garlic and vinegar together in a small non-corrosive bowl; slice the bread in half horizontally and remove the crumbs from each half leaving a one-half inch shell; on bottom half of the bread shell, spread one half of the olive mixture; arrange on top, half of the tomato, lettuce and onions; arrange on top of this all the meats and cheeses, then the remaining tomato, lettuce and onions; spoon on the remaining olive mixture and cover with the top bread shell. Preheat oven to 400~ and bake sandwich on a baking sheet until cheese melts, about 15 minutes; slice into wedges and serve. Note: Use Balsamic vinegar if available. MM Format Norma Wrenn npxr56b

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