Think Summer Recipe

Haven't posted a recipe in awhile. This sandwich always reminds me of summer. We have had glimpses of summer here so what the heck... here it goes.

Muffuletta

Olive salad: 

• 2/3 cup pimento-stuffed green 

olives, chopped 

• 2/3 cup pitted ripe olives, 

chopped 

• 2/3 cup chopped celery 

• 1 garlic clove, minced 

• ½ cup Italian salad dressing 

 

Sandwich: 

• 1 large round sourdough bread 

• 8 ounces thinly sliced Genoa 

salami, turkey and ham 

• 4 ounces thinly sliced provolone 

or mozzarella cheese 

For olive salad, combine all ingredients and mix well. 

 

To assemble the sandwich, cut bread in half horizontally.  Remove inside of bread leaving about 1 inch around the crust.  Spread 1 cup of the olive salad over the bottom of the bread.  Cover with overlapping slices of meats and cheese; top with remaining olive salad.  Cover with top half of the bread.  Wrap with foil and refrigerate for 1-2 hours.  If possible, put something heavy (ie. foil covered brick, heavy pan) on top of the sandwich.  To serve, cut into wedges. 

This is so yummy and travels well for picnics (or horse shows!).

Happy Memorial Day weekend everyone!