Recipe: Muffelatta
SandwichesMUFFELATTA
OLIVE SALAD:
1 cup green olives with pimientos, coarsely chopped
1 cup Kalamata olives, pitted coarsely chopped
1 small jar pickled cocktail onions halved
3 anchovies, chopped
3 pimientos in brine, chopped
1 tbsp fresh parsley, snipped
1 pinch of oregano
2 tbsp fresh basil, minced
1/4 cup olive oil
2 cloves garlic, minced
2 tbsp white wine vinegar (use balsamic vinegar if available)
SANDWICH:
1 (7-to-9-inch) round loaf Italian bread
3 ripe tomatoes, sliced thin, divided
1/2 head romaine lettuce, finely shredded, divided
1 medium red onion, sliced very thin, divided
4 oz Genoa salami, sliced thin
2 oz prosciutto, sliced thin
2 oz mortadella
2 oz provolone cheese-sliced thin
2 oz fontina cheese
Preheat oven to 400 degrees F.
Mix the olives, onions, anchovies, pimientos, parsley, oregano, basil, oil, garlic and vinegar together in a small non-corrosive bowl.
Slice the bread in half horizontally and remove the crumbs from each half leaving a one-half inch shell.
On bottom half of the bread shell, spread one half of the olive mixture; arrange on top, half of the tomato, lettuce and onions.
Arrange on top of this all the meats and cheeses, then the remaining tomato, lettuce and onions.
Spoon on the remaining olive mixture and cover with the top bread shell.
Bake sandwich at 400 degrees F on a baking sheet until cheese melts, about 15 minutes; slice into wedges and serve.
OLIVE SALAD:
1 cup green olives with pimientos, coarsely chopped
1 cup Kalamata olives, pitted coarsely chopped
1 small jar pickled cocktail onions halved
3 anchovies, chopped
3 pimientos in brine, chopped
1 tbsp fresh parsley, snipped
1 pinch of oregano
2 tbsp fresh basil, minced
1/4 cup olive oil
2 cloves garlic, minced
2 tbsp white wine vinegar (use balsamic vinegar if available)
SANDWICH:
1 (7-to-9-inch) round loaf Italian bread
3 ripe tomatoes, sliced thin, divided
1/2 head romaine lettuce, finely shredded, divided
1 medium red onion, sliced very thin, divided
4 oz Genoa salami, sliced thin
2 oz prosciutto, sliced thin
2 oz mortadella
2 oz provolone cheese-sliced thin
2 oz fontina cheese
Preheat oven to 400 degrees F.
Mix the olives, onions, anchovies, pimientos, parsley, oregano, basil, oil, garlic and vinegar together in a small non-corrosive bowl.
Slice the bread in half horizontally and remove the crumbs from each half leaving a one-half inch shell.
On bottom half of the bread shell, spread one half of the olive mixture; arrange on top, half of the tomato, lettuce and onions.
Arrange on top of this all the meats and cheeses, then the remaining tomato, lettuce and onions.
Spoon on the remaining olive mixture and cover with the top bread shell.
Bake sandwich at 400 degrees F on a baking sheet until cheese melts, about 15 minutes; slice into wedges and serve.
MsgID: 3132039
Shared by: Barbara, Memphis
In reply to: Recipe: Layered Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Barbara, Memphis
In reply to: Recipe: Layered Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (24)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Sandwiches
Sandwiches
- Potato and Chorizo Tacos (Tacos de papas con chorizo)
- Sloppy Joe Sliders (using ground beef and beer)
- Pesto Garden Veggie Wraps
- Sausage and Cheese Special (Tennessee Ernie Ford Show, 1950-60's)
- Salami, Smoked Gouda Sandwich for barbara, Memphis
- California Avocado Veggie Tacos with Fresh Tomato Salsa
- Super Salad Pitas with Garlic and Herb Dressing
- In-N-Out Double Double Burgers
- Cherry Pork Wrap
- Mojito Chicken Burgers with Cubano Slaw
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute