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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