Muffulettas Recipe




Muffulettas Ingredients


NORMA WRENN NPXR56B

2 (12 oz) jars mixed pickled
1 vegetables
1/2 cup pimiento-stuffed olive
1 slices, coarsely chopped
3 tbsp olive or vegetable oil
1 tbsp garlic, minced
1 lb round loaf italian bread
1 with sesame seeds
2 tbsp olive oil
1/4 lb thinly sliced salami
1/4 lb thinly sliced pastrami
4 oz thinly sliced mozzarella,
1 provolone or swiss cheese

A Recipe for
Muffulettas

 

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Muffulettas

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Muffulettas Directions

Drain mixed vegetables, reserving 1 tablesppon liquid. Finely chop
vegetables. Combine vegetables, reserved liquid, olives, 3
tablespoons oil and garlic; stir well, and set aside.

Slice bread in half horizonatlly. Drizzle 2 tablespoons olive oil
over cut sides of loaf. Layer half of olive mixture, meats, and
cheese alternately on bottom of loaf. Repeat with remaining
ingredients. Top with remaining bread layer.

Slice sandwich into 4 large wedges. Wrap sandwich in aluminum foil,
and place on a baking sheet. Bake at 375 degrees for 15 to 20
minutes or until cheese melts and sandwich is thoroughly heated.

Variation: To make individual sandwiches, substitute 4 (6-inch)
French rolls for 1 pound round loaf. Slice rolls in half lengthwise.
Drizzle each roll with 1 tablespoon olive oil. Layer olive mixture,
meats, and cheese alternately on bottom of each roll. Repeat with
remaining ingredients. Cover with tops of rolls.

Wrap each roll in aluminum foil, and place on a baking sheet. Bake at
375 degrees for 10 to 15 minutes or until cheese melts and sandwiches
are thoroughly heated. Note: Muffulettas may also be served at room
temperature, if desired, omitting the baking step. Source: Southern
Living Five-Star Dining

Serves: 4

 

 

 

 

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