Italian muffaletta sandwiches


1 loaf fresh italian bread
3 lg garlic cloves, crushed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped kalamatas
1/2 cup roasted bell red peppers, chopped
1 cup olive oil
3 tbsp chopped fresh parsley
2 tbsp white wine vinegar
1/3 lb salami
1/2 lb provolone cheese
1/2 lb mild cheese
1/3 lb mortadella cheese

1/3 lb prosciutto

How to prepare

Cut the loaf in half, and scoop out a little of the inside to make some room. 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. Yield: 6 servings

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