Monday, March 7, 2011

Muffulettas



Ingredients
  • 2  cups olive salad
  • 1  (16-ounce) French bread loaf, split horizontally
  • 1/2  pound  sliced hard salami
  • 1/2  pound  sliced cooked ham
  • 6  Swiss cheese slices
  • 6  thin provolone cheese slices
Preparation
Spread 1 cup Olive Salad evenly on bottom half of bread; layer as desired with salami, ham, and cheeses, and spread with remaining Olive Salad. Cover with bread top. Cut crosswise into sandwiches.

Southern Living, JULY 1998

Olive Salad

Ingredients
  • 1  (1-quart) jar mixed pickled vegetables
  • 1  purple onion, quartered (optional)
  • 1  (16-ounce) jar pitted green olives, drained
  • 2  (2 1/4-ounce) cans chopped ripe olives, drained
  • 1/4  cup  chopped pepperoncini peppers
  • 2  tablespoons  capers
  • 1  tablespoon  minced garlic
  • 1/2  cup  olive oil
  • 1 1/2  teaspoons  dried parsley flakes
  • 1  teaspoon  dried oregano
  • 1  teaspoon  dried basil
  • 1/2  teaspoon  ground black pepper
  • 1  (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)
Preparation
Drain pickled vegetables, reserving 1/4 cup liquid.
Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.
Note: We used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.

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