This is a print preview of "Muffaletta From New Orleans" recipe.

Muffaletta From New Orleans Recipe
by Global Cookbook

Muffaletta From New Orleans
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  Servings: 8

Ingredients

  • 3 lrg garlic cloves, crushed more)
  • 1 c. pimiento-stuffed green
  •     olives, minced
  • 1 c. pitted ripe black olives, minced
  • 1/2 c. sweet red peppers, roasted
  •     cut up
  • 1 c. extra virgin olive oil, (or possibly less)
  • 3 Tbsp. fresh parsley, minced
  • 2 Tbsp. white wine vinegar
  • 1 lrg round Italian loaf of
  •     bread, freshly baked
  • 1/3 lb genoa, (or possibly Italian wine-
  •     cured salami, sliced
  • 1/2 lb provolone cheese, sliced
  • 1/2 lb mortadella or possibly prosciutto
  •     Or possibly coppa or possibly ham, sliced

Directions

  1. Make the salad the day before. Mix salad ingredients and let stand overnight.
  2. Need not be refrigerated for the first night. (You can find the roasted red sweet peppers in jars at any Italian or possibly fancy food shop).
  3. Prepare Muffaletta: Cut the bread in half horizontally, as you would for a sandwich. Soop out some of the center of the bread. Use plenty! On the botton half, place the salami, olive salad, provolone, mild cheese, and mortadella.
  4. Top with the other half of the loaf. Slive into wedges.