Muffuletta Laurie & Steve
This is an Italian hoagie--great for parties because you make it ahead. This
recipe makes a lot of the marinated ingredients. Feel free to substitute your
favorite meats or cheeses--it is still delicious
!
1 & 1/2 cups chopped pimiento-stuffed green olives
5 tablespoons black olives, chopped
1/2 cup olive oil
1/4 cup roasted red pepper, chopped
2 anchovy filets, optional (I don't use)
1 tablespoon minced garlic
1 teaspoon dried oregano
3 teaspoons fresh lemon juice
fresh ground pepper
Mix first nine ingredients and marinate overnight.
Large loaf Italian bread
4 or 5 plum tomatoes, thinly sliced (I use any type of tomatoes)
1/4 pound thinly sliced Mozzarella cheese
1/4 pound thinly sliced spicy Italian salami (Soppressato)
1/4 pound thinly sliced sweet salami (Mortadella)
shredded lettuce
Cut bread horizontally. Pull out soft dough in the middle.
Drain marinated salad, saving some marinade to brush generously on both sides
of the bread.
Put half of drained salad in hollow of one piece of bread, leaving 1/2-inch of
bread at edge.
Layer lettuce, tomato, meat, cheese, etc, until a heap is formed.
Top with bread.
Wrap in plastic wrap and refrigerate overnight or until later in the day. (The
recipe says to weight the sandwich to compact it, but I usually don't bother.)
Slice into wedges.
Go To Previous Page
|