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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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."

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This Recipe for Muffulettas is one of thousands in the Recipes-to-go Bread Cookbook.


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This is a recipe for Muffulettas from the recipe cookbook of Recipes-to-go (Bread)


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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%




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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




Muffulettas

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.







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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