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Title: Muffuletta Sandwich #1
Yield: 1 Servings

Ingredients

      1    10-inch muffuletta bread
           -loaf
      2 oz genoa salami; sliced thin
      2 oz italian ham; sliced thin
      2 oz mortadella; sliced thin
      2 oz provolone cheese; sliced
           -thin
      1 c  olive salad

Instructions

--------------------------------OLIVE SALAD---------------------------------
1 jar (32-oz) broken green
-(unstuffed; ) olives
6 cloves garlic; minced
2 jars (3.25-oz) marinated
-cocktail o; nions, drained
4 ribs celery; halve
-lengthwise, sliced
1 jar (4-oz) chopped pimentos;
- drained
3 tb capers; chopped, drained
1 tb dried leaf oregano -or-
3 tb fresh oregano; chopped
1 ts fine ground pepper
3 tb red-wine vinegar
1/3 c olive oil

Date: Sun, 24 Mar 96 06:59:53 PST

From: eboyd@shentel.net
SANDWICH-Cut bread in half lengthwise. Pile several layers of meats over
botom layer. Add layers of cheese. Top with Olive Salad, drizzle with a
little extra olive oil (my suggestion) and top of loaf. Press down
slightly. Cut sandwich in quarters. Makes 1 to 4 servings, depending upon
appetite.

OLIVE SALAD-Drain olives, reserve 3 tb brine. In a medium bowl, combine
olives, garlic, onions, celery, pimentos and capers. In a small bowl,
whisk reserved olive brine, oregano, pepper and vinegar until combined. Add
olive oil in a slow, steady stream, whisking constantly. Pour dressing over
salad; toss. Spoon into a jar with a tight-fitting lid. Refrigerate until
served or up to 3 weeks. Serve at room temperature. Makes about 5 cups.

Source: Cajun-Creole Cooking by Terry Thompson.

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