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| Muffuletta |
| Ingredients
2 lb. Rustic Semolina Loaf 1/4 lb. mortadella, thinly sliced 1/4 lb. smoked ham, thinly sliced 1/4 lb. sopressata, thinly sliced 1/4 lb. Genoa salami, thinly sliced 1/4 lb. Mozzarella, thinly sliced 1/4 lb. Provolone, thinly sliced For the Olive Salad: 1 cup pitted Spanish green olives 1 cup pitted brine-cured black olives [such as Kalamata] 1/4 cup chopped red onion 2 tablespoons chopped fresh basil 2 tablespoons fresh lemon juice 1 tablespoon freshly grated horseradish 1 tablespoon chopped garlic 1 tablespoon Creole mustard Dash of Tabasco sauce Dash of Worcestershire sauce 1/2 cup olive oil Method Combine the first 10 olive salad ingredients in processor and chop coarsely. With processor running, gradually add oil. Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour. [Can be made 1 day ahead. Keep refrigerated]. Slice semolina loaf in half, horizontally. Scoop out about half of the soft bread from each part. Smother each half with 3/4 cup of the olive salad. If any is left, spread that on the bottom half of the loaf. Then, layer the meats and cheeses on the bottom. Finally, place the top half on the bottom but be quick as to not allow the olive salad to spill out. Slice into desired size sandwiches. |
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