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Title: Muffuletta Sandwich
Yield: 1 Serving

Ingredients

      1    10" Muffuletta bread loaf
      2 oz Genoa salami; slice thin
      2 oz Italian ham; slice thin
      2 oz Mortadella; slice thin
      2 oz Provolone cheese; slice thin
      1 c  OLIVE SALAD
     32 oz Jar broken green (unstuffed)
           - olives
      6 cl Garlic; mince
      2    Jars marinated cocktail
           -onions; drain, 3-1/4oz ea
      4    Ribs celery; halve l'wise,
           -slice thin
      4 oz Jar chopped pimentos; drain
      3 tb Capers; chop, drain
      1 tb Dried leaf oregano; or
      3 tb Fresh; chop
      1 ts Fine ground pepper
      3 tb Red-wine vinegar
    1/3 c  Olive oil

Instructions

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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Preparation Time: 0:00

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