aol r e 
indiana500

MUFFULETTA SANDWICH
Yield: 4 servings -
--------------------------------OLIVE SALAD--------------------------------
    2/3 c  Green olives, pitted and
           -coarsely chopped
    2/3 c  Black olives, pitted and
           -coarsely chopped
    1/4 c  Pimiento, chopped
      3    Cloves garlic, finely minced      
      1 tb Capers
    1/3 c  Finely chopped parsley
      1 ts Oregano
    1/4 ts Black pepper
    1/2 c  Olive oil

--------------------------------THE SANDWICH--------------------------------
      1 lg Loaf Italian Bread
    1/3 lb Hard salami, very thinly
           -sliced
    1/3 lb Ham, very thinly sliced
    1/3 lb Provolone, thinly sliced
 
  OLIVE SALAD:
  Mix together all ingredients and let marinate for AT LEAST 12 hours.
  THE SANDWICH:
  Slice loaf in half horizontally and slightly scoop out insides.
  Layer on salami, ham and Provolone. Spread on olive spread at least
  3/4-inch thick. Replace top half of loaf and eat.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~``
rfr neosoft

Here's the muffuletta recipe as made at the (Central Grocery?) in New
Orleans:  Olive salad: 
      2/3 c. green olives, pitted and coarsely chopped
            (I use salad olives, ie. olives with pimientos, which are usually
            broken anyway)
      2/3 c. black olives, pitted and coarsely chopped
      1/4 c. pimiento, chopped
      3 cloves garlic, finely minced
      1 fillet anchovy, mashed (or equiv. anchovy paste)
      1 T. capers
      1/3 c. finely chopped parsley
      1 tsp. oregano
      1/4 tsp. black pepper
      1/2 c. olive oil Mix together and marinate AT LEAST 12 hours (the
market used to have in a large barrel that was always being added to); I
usually quadruple this (at least) and keep in a large jar in the 
refrigerator; kept that way it easily lasts 6 months, provided you can
restrain yourself.  The sandwich: 
      layer on a big loaf of Italian bread which has been sliced in half
and slightly scooped out: 
      1/3 lb. very thinly sliced hard salami
      1/3 lb. very thinly sliced ham
      1/3 lb. thinly sliced provolone cheese
      olive salad, spread at least 3/4" thick Note: that's the official
sandwich: how we usually eat this is to omit the meats and eat the olive
salad w/cheese on really good bread or just to eat the olive
salad as a dressing on top of a green/veg salad of any type. 
 
Enjoy!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Muffaletta

2 jars salad olives, drained
6 oz. can chopped black olives
3 green onions, finely chopped
2 cloves garlic, crushed and minced
2 Tbsp olive oil
1 tsp herb de provence or equal mixture of dried oregano, basil, & thyme
2 tsp Cajun seasoning (Tony Chacere's, Lusianne, etc.)
Cracked black pepper

12 oz. assorted lunch meats, sliced
8 oz. smoked mozzarella, sliced

1 large sourdough bread round, appx. 9" dia.


In a medium bowl, combine first eight ingredients.  Set aside at room
temperature at least one hour, stirring occasionally.  Cut sourdough bread
in half horizontally and remove most of the inside, reserving for bread
crumbs later.  Spoon 1/2 of the olive mixture on the inside of the bottom
bread half.  Layer with sliced meats and then with the sliced mozzarella.
Top with remaining olive mixture, drizzling remaining olive oil on the
other bread half.

Preheat oven top 250 deg F.  Cap with bread top and weigh down with a large
bowl of water sitting on an inverted dinner plate.  Let rest about 30
minutes or until sandwich is roughly 3" thick.

Cut muffaletta in quarters and place on baking sheet covered with aluminum
foil.  Place in oven and bake until cheese melts, about 20 minutes.

Serve warm or wrap in foil and save for later.  Tastes better when made the
day before.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
frug cooks with wine

Olive Salad ( To Be made the day before)

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


Mix all the above and let stand overnight.  Need not be refrigerated
for the first night.


 
