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Title: Muffuletta With Anchovies
Yield: 1 Serving

Ingredients

      1 c  chopped; pitted, brine-cured
           green olives
      1 c  chopped; pitted, brine-cured
           black or purple olives
    1/2 c  extra virgin olive oil
    1/3 c  finely chopped fresh Italian
           - parsle
    1/2 c  chopped roasted red peppers
           -(peeled
           seeded)
      2    mashed anchovie filets
      1 ts dried oregano
           Juice of half lemon or to
           -taste
           Freshly ground black pepper
           -to tast
      1    round Italian bread loaf;
           -approximately 8" in
           diameter
      2 c  shredded bitter greens
           -(romaine; argula or curly
           endive)
      1    & 1/2 cups chopped tomatoes
    1/4 lb sweet Italian salami
    1/4 lb thinly sliced provolone or
           -fontina
    1/4 lb spicy Italian hard salami

Instructions

I believe you are referring to the "Muffuletta", a marvelous sandwich
popular in New Orleans. It is sold throughout the city but is best
prepared at the Central and Progress grocery stores and the Napolean House
in the French Quarter. You may also find it at the Jason's Deli chain
throughout the country (theirs is not as good). I also don't advise making
it the night before a picnic. Refrigerating it overnight will make the
bread soggy and the veggies limp. We make them on our many camping forays
by plastic bagging the ingredients and assembling the sandwiches at the
camp or picnic site. A recipe follows but you will have an even tastier
sandwich if you order the original olive dressing mix from Central
(504-523-1620) or Progress (504-525-6627) Grocery.

Muffuletta

Stir together olives, oil, parsley, red peppers, anchovies, oregano, lemon
juice and pepper in mixing bowl. Cover and refrigerate overnight. Cut
bread horizontally and remove most of soft bread in middle. Drain olive
salad and brush both pieces of bread generously with marinade (use it
all). Place half of drained olives in one hollow bread piece. Add layers
of half of greens and tomatoes, then sweet salami, cheese, hard salami,
and remaining greens & tomatoes. Finally heap remaining olive salad in
hollow of top loaf. Gently invert bread top on filled bottom. Press sides
together, wrap tightly in waxed paper or plastic wrap and place between
two dinner plates. Put in refrigerator and weight with 5 lb sack of rice,
flour or sugar. Let rest for at least 30 minutes or until ready to serve.
Cut into wedges and serve. Makes 4 to 6 servings.

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Per serving (excluding unknown items): 959 Calories; 108g Fat (100%
calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 8mg
Sodium

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Contributor: Don Patterson The Roadside Gourmet

Preparation Time: 0:00

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