Post #515618 by Atomic Tiki Punk on Sat, Mar 6, 2010 9:50 PM

You might like this one MDM

Muffuletta

The Olive Salad recipe is for a whole lotta Salad, just scale it way back for a smaller portion...this was a restaurant sized recipe!
I don't add the Crisco oil when I make it, just Olive oil, you can leave out some of the items if you don't care for them, but not the Olives!

• For the olive salad:
• 1 gallon large pimento stuffed green olives, slightly crushed and well drained
• 1 quart jar pickled cauliflower, drained and sliced
• 2 small jars capers, drained
• 1 whole stalk celery, sliced diagonally
• 4 large carrots, peeled and thinly sliced diagonally
• 1 small jar celery seeds
• 1 small jar oregano
• 1 large head fresh garlic, peeled and minced
• 1 teaspoon freshly ground black pepper
• 1 jar pepperoncini, drained (small salad peppers) left whole
• 1 pound large Greek black olives
• 1 jar cocktail onions, drained

Combine all ingredients in a large bowl or pot and mix well. Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil. Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using.

• For the sandwich:
• 1 round loaf italian bread
• 1/4 pound mortadella, thinly sliced
• 1/4 pound ham, thinly sliced
• 1/4 pound hard Genoa salami, thinly sliced
• 1/4 pound Mozzarella cheese, sliced
• 1/4 pound Provolone cheese,sliced
• 1 cup olive salad with oil

Split a muffuletta loaf or a loaf of Italian bread horizontally. Spread each half with equal parts of olive salad and oil. Place meats and cheeses evenly on bottom half and cover with top half of bread. Cut in quarters.

Enjoy!

[ Edited by: Atomic Tiki Punk 2010-03-07 01:00 ]

[ Edited by: Atomic Tiki Punk 2010-03-07 01:07 ]

[ Edited by: Atomic Tiki Punk 2010-03-07 01:26 ]