Muffalatta Olive Salad Sandwich

4 cloves garlic, finely minced
1/2 cup chopped green stuffed olives
1 cup chopped oil cured black olives, (pitted)
4-5 pepperoncini, minced
1/2 cup roasted red peppers, chunks
1 cup olive oil
3 tablespoons fresh parsley
large pinch red pepper flakes
1/4 teaspoon each oregano and basil
2 tablespoons white wine or balsamic vinegar

1 large round loaf bread
1/3 lb. salami, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 red onion, sliced in circles
1/2 lb. Havarti cheese, thinly sliced
1/3 cup Prosciutto or Capicola ham, thinly sliced

Combine ingredients for salad and allow to stand overnight so that flavors can mingle.

Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.

Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.

Cooking with Basil

Cooking with Basil

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