Recipe - Muffelatta Sandwich

CHUCK OZBURN HBWK07A
1 cup Green olives with
Pimientos; coarsely chopped
1 cup Kalamata olives; pitted
coarsely chopped
small Jar pickled cocktail onions
halved
3 Anchovies; chopped
3 Pimientos in brine; chopped
1 tablespoon Fresh parsley; snipped
Pinch of oregano
2 tablespoon Fresh basil; minced
One fourth cup Olive oil
2 Cloves garlic; minced
2 tablespoon White wine vinegar
Use Balsamic vinegar if
Available
3 Ripe tomatoes; cut or sliced up thin
One half Head romaine lettuce; finely
shredded
1 md Red onion cut or sliced up very thin
4 ounce Genoa salami cut or sliced up thin
2 ounce Prosciutto cut or sliced up thin
2 ounce Mortadella
2 ounce Provolone cheese cut or sliced up thin
2 ounce Fontina cheese
1 7to9inch round loaf
Italian bread

Mix the olives,onions, anchoves, pimientos, parsley, oregano, basil, oil,
garlic and vinegar together in a small noncorrosive bowl; slice the bread
in half horizontally and remove the crumbs from each half leaving a
onehalf 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini