7:06 AM 3/24/98
rfc

According to the Frugal Gourmet, it is a sandwich, which originated in
New Orleans. Here's his recipe for it:

			Muaffaletta

		Olive Salad (to be made the day before):

	3 large olive cloves, crushed
	1 cup chopped pimiento-stuffed olives
	1 cup pitted and chopped "black ripe" or 	  Calamatas
	1/2 cup roasted sweet red peppers cut into 	  chunks	
	1 cup olive oil
	3 Tbsps chopped fresh parsley
	2 Tbsps white wine vinegar

	Mix all of the above and let stand overnight. Need not be refrigerated
for the first night. (You can fined the roasted peppers in an Italian or
gourmet store.)

	1 large, round, freshly baked loaf of Italian 	  bread
	1/3 lb salami, sliced thin (Genoa or Italian 	wine-cured
	1/2 lb Provolone, sliced thin
	1/2 lb mild cheese (such as Harvarti), sliced
	1/2 lb mortadella or prosciutto or coppa or ham, 	  sliced

	Make the salad the day before. Cut the bread in half horizontally as
you would for a sandwich. Scoop out some of the center of the loaf.
Drizzle olive oil from the salad on both halves of the bread. Use
plenty! On the bottom half, place the salami, olive salad, Provolone,
mild cheese, and mortadella. Top with other half of loaf. Slice into
wedges.
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It's a sandwich of meats, cheese and olive salad made on a round loaf of 
Italian bread.  You need to make the olive salad the day before so the flavors 
blend.
Olive Salad (this makes more than enough for one sandwich)
1 cup pimento stuffed green olives, chopped
1 cup kalamata olives, pitted and chopped
1/2 cup EV olive oil
1/2 cup roasted, peeled sweet red peppers, chopped  or a 4 oz jar of pimentos, 
chopped
half of a 2 oz tin (or the whole tin if you like anchovies) of anchovy 
fillets, minced
2 cloves garlic, minced
2 tbs capers, drained
1 tbs fresh minced oregano or 1 tsp dried
S & P to taste

Combine above ingredients and refrigerate overnight for flavors to blend.

You will need a large round loaf of freshly baked Italian bread
and about 1/3 lb of each of the following, thinly sliced: genoa salami, 
provolone cheese, mortadella.

Drain oil from olive salad and reserve.  Slice bread horizontally forming a 
top and a bottom.  Remove some of the centers of the bread leaving at least a 
1 inch shell.  Spread inside of bread with some of the reserved olive.  Place 
some  of the olive salad on the bottom half of the bread then layer with the 
meats and cheeses.  Spoon remaining olive salad (or less depending on your 
preference) olive salad onto the top piece of bread and close sandwich 
quickly.  Wrap in plastic wrap and weigh it down with a 5 lb weight (sack of 
sugar) and refrigerate for at least 1/2 hour.  Cut into wedges and serve with 
napkins ;-)

Kate