Sunday, February 17, 2013

Muffuletta Sandwiches - Pillsbury Farmer's Market Cookbook

Olive Salad
2/3 cup coarsely chopped pitted green olives
2/3 cup coarsely chopped pitted ripe olives
1/2 cup chopped fresh parsley
1/3 cup chopped roasted red bell pepper
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh oregano
1 tablespoon capers
1 tablespoon minced garlic
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper

6 submarine or hoagie buns, split
1/4 pound sliced hard salami
3/4 pound sliced cooked ham
1 (9 oz) package sliced provolone cheese
1 ( 6 oz) package sliced Swiss cheese
3 medium tomatoes, halved, sliced

In a large bowl, combine all olive salad ingredients; mix well. Cover; refrigerate at least 1 hour to blend flavors.

Spoon 2 tablespoons olive salad evenly onto bottom half of each bun. Top each with salami, ham, cheeses, tomatoes, and about 1 1/2 tablespoons olive salad. Cover with top halves of buns. Press together gently.

Makes 6 sandwiches.

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