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Muffeletta Recipe | |
Brunch | |
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Ingredients:
Olive Salad2/3 c Green olives, pitted and coarsely chopped 2/3 c Black olives, pitted and coarsely chopped 1/4 c Pimiento, chopped 1 can Artichoke hearts 3 cloves garlic, finely minced 2 Fillet anchovy, mashed 1 Tbl. Capers (or more) 1/3 c Finely chopped parsley 1 Ts Oregano 1/4 Ts Hot Paprika 1/4 Ts Black pepper 1/2 c Olive oil Mix together all ingredients and let marinate for AT LEAST 12 hours. The Sandwich 10" round Loaf Italian Bread 1/3 LB Genoa or Sopresa salami, very thinly sliced 1/3 LB Copocola, very thinly sliced 1/3 LB Mortadella, very thinly sliced 1/3 LB Provolone, thinly sliced
Directions:
Slice loaf in half horizontally and slightly scoop out insides. Spread on olive salad at least 3/4-inch thick,. Top and bottom.Layer on meats and cheese. Replace top half of loaf. Wrap tightly with plastic wrap and place a heavy weight on top. Refrigerate over night. Bring to room temp before slicing. Yield: 4 large or 16 appetizer servings
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