Recipe: Muffelatta Sandwich

MUFFELATTA SANDWICH
CHUCK OZBURN HBWK07A

1 c Green olives with Pimientos; coarsely chopped
1 c Kalamata olives; pitted, coarsely chopped
sm Jar pickled cocktail onions, halved
3 Anchovies; chopped
3 Pimientos in brine; chopped
1 tb Fresh parsley; snipped
Pinch of oregano
2 tb Fresh basil; minced
1/4 c Olive oil
2 Cloves garlic; minced
2 tb White wine vinegar - Use Balsamic vinegar if available
3 Ripe tomatoes; sliced thin
1/2 Head romaine lettuce; finely shredded
1 md Red onion - sliced very thin
4 oz Genoa salami - sliced thin
2 oz Prosciutto - sliced thin
2 oz Mortadella
2 oz Provolone cheese-sliced thin
2 oz Fontina cheese
1 7-to-9-inch round loaf Italian bread

Mix the olives,onions, anchoves, 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. Preheat oven to 400~ and bake sandwich
on a baking sheet until cheese melts, about 15 minutes;
slice into wedges and serve.

Note: Use Balsamic vinegar if available.
MM Format Norma Wrenn npxr56b