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Muffelatta Sandwich



  • Prep Time: N/A
  • Cooking Time: N/A

Muffelatta Sandwich

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Mix the olives,onions, anchoves, pimientos, parsley, oregano, basil, oil,
garlic and vinegar together in a small non-corrosive bowl; slice the bread
in half horizontally and remove the crumbs from each half leaving a
one-half inch shell; on bottom half of the bread shell, spread one half of
the olive mixture; arrange on top, half of the tomato, lettuce and onions;
arrange on top of this all the meats and cheeses, then the remaining
tomato, lettuce and onions; spoon on the remaining olive mixture and cover
with the top bread shell. Preheat oven to 400~ and bake sandwich on a
baking sheet until cheese melts, about 15 minutes; slice into wedges and
serve. Note: Use Balsamic vinegar if available. MM Format Norma Wrenn
npxr56b


Ingredients:

----------------------------CHUCK OZBURN HBWK07A----------------------------
1 c Green olives with
Pimientos; coarsely chopped
1 c Kalamata olives; pitted
-coarsely chopped
sm Jar pickled cocktail onions
-halved
3 Anchovies; chopped
3 Pimientos in brine; chopped
1 tb Fresh parsley; snipped
Pinch of oregano
2 tb Fresh basil; minced
1/4 c Olive oil
2 Cloves garlic; minced
2 tb White wine vinegar
Use Balsamic vinegar if
Available
3 Ripe tomatoes; sliced thin
1/2 Head romaine lettuce; finely
-shredded
1 md Red onion - sliced very thin
4 oz Genoa salami - sliced thin
2 oz Prosciutto - sliced thin
2 oz Mortadella
2 oz Provolone cheese-sliced thin
2 oz Fontina cheese
1 7-to-9-inch round loaf
Italian bread

Serves:

1 Servings

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