INGREDIENTS:
- 3 large garlic cloves, crushed
- 1 cup chopped green olives stuffed with pimientos
- 1 cup pitted and chopped “black-ripe” olives or Calamatas
- 1/2 cup roasted sweet red peppers, chopped
- 1 cup olive oil
- 3 tablespoons chopped fresh parsley
- 2 tablespoons white wine vinegar
- 1/3 pound salami
- 1/2 pound provolone cheese
- 1/2 pound mild cheese
- 1/3 pound mortadella
- 1/3 pound prosciutto
INSTRUCTIONS:
- Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches). Cut the loaf ( or loaves) in half, and scoop out a little of the inside to make some room.
- Make the olive salad by combining the olives and roasted perrer, garlic and vinegar.
- Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf — use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella.
- Top with the other half loaf. Slice into wedges (or eat the individual loaves).
Source: http://chefrick.com/
Tags: cheese, muffaletta, sandwich