Posted at http://mynew30.blogspot.com
The amounts are estimates for one whole round loaf - use more or less according to your taste.
1 loaf of 10 to 12-inch round Muffuletta bread or substitute with a similar Italian bread
1 cup of Sal & Judy's Olive Salad, or your favorite, or see below to make your own
1/2 cup of Mezzetta Greek peperoncini
1/2 cup of Mezzetta Italian giardiniera
8 slices of Cappicola ham or your favorite deli ham
8 slices of Swiss cheese
8 slices of Mortadella or substitute with Bologna
8 slices of Mortadella or substitute with Bologna
8 slices of Provolone cheese
8 slices of Genoa hard salami
Cut the bread in half length-wise and pile the olive salad on the top half of the bread.
8 slices of Genoa hard salami
Cut the bread in half length-wise and pile the olive salad on the top half of the bread.
Begin to layer the meats on the other half, beginning with the ham, then the Swiss cheese, then the bologna, then the Provolone, then the salami. Carefully put the two halves together and moosh them down together. Cut into halves and quarters to serve up to 4.
If you want to venture out into making your own Olive Salad, here are some things to put into your mixture.
Green Olives
Kalamta olives
Black Olives
Pimento
Italian giardiniera
Chopped Celery
Chopped Carrots
Peperoncini
Pickled pearl onions
Capers
Chopped garlic
Italian seasoning
Loads of very good, extra virgin olive oil
Pimento
Italian giardiniera
Chopped Celery
Chopped Carrots
Peperoncini
Pickled pearl onions
Capers
Chopped garlic
Italian seasoning
Loads of very good, extra virgin olive oil
Combine and mix well.
Olive salad is also good on bruschetta! Just take slices of crusty french bread cut on the bias and toast. Rub a garlic clove over the top of the slices and pile on some undrained olive salad. Yum!!
