Yield: 1 Servings
1 10" Round Italian Loaf
1/2 c Pimiento-stuffed green
1/2 c Pitted black olives
1 Jar (6 1/2 oz) marinated -- artichokes, drained 1 Garlic clove, minced 1 tb Minced jalapeno pepper
1/3 c Parsley, minced
1/4 c Olive oil
1/2 lb Grilled chicken or salami,
-- thinly sliced
1/2 lb Provolone, mozzarella, or
-- swiss cheese, thinly -- sliced
I watched a program that showed the preparation of Muffuletta. I don't have that exact same recipe but this is very similar. It is out of the cookbook: "That's Trump - More Recipes From The Best of Bridge". I haven't tried it yet, but I plan to this summer during picnic season. Let me know if you try it, if you think of it.
Chop or process filling ingredients to a spreadable consistency. Cut loaf in half horizontally and remove enough of the bread to leave a 1/2" shell. Spread bottom shell with half the filling, layer meat and cheese slices then top with remaining filling. Press top of loaf on sandwich and wrap tightly in plastic wrap. Place something heavy (like a dictionary) on top to compress sandwich and chill for several hours. Cut in wedges with a serrated knife. (I would probably prepare this the day before.) Posted to EAT-L Digest 28 Feb 97 by Devon Rae Abrey <dabrey@NETCOM.CA> on Mar 1, 1997.
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