Tuesday, January 26, 2010


Carolyn and Bob have been good friends since we lived in Germany in the late 1970's, we became friends, partly because Bob, Dale and I were from Arkansas. Carolyn was from Oklahoma, but we have adopted her as an Arkansan. Every fall we get together for Arkansas football games, we tailgate with family and friends and exchange a lot of recipes. I acquired this recipe several years ago and it is always a hit. A muffuletta is a very special sandwich from New Orleans.


1/4 pound thinly sliced ham
1/4 pound sliced Genoa salami
4 slices Swiss cheese
1 (6-oz) package sliced Provolone cheese
1 (10-oz) round loaf of sour dough or French bread, horizontally sliced
1 1/2 cup olive salad, recipe follows

Layer ham, salami, Swiss cheese and Provolone on bottom half of bread, place bread halves on baking sheet. Bake at 350 degrees 20 to 30 minutes or until thoroughly heated. Top with chilled olive salad and remaining bread half. Cut sandwiches in quarters.

Serves 4

Another way to cook, layer the meat and cheese. Place olive salad on this and top with bread half. Wrap in foil and bake 20 minutes or until hot.

Olive Salad

3 (10-oz) jars pimiento-stuffed green olives, drained and coarsely chopped
3 stalks celery, chopped
2 carrots, scraped and grated
2 cloves garlic, finely chopped
3 tablespoon capers, drained
1/2 cup olive oil
1/4 cup red wine vinegar

Combine all ingredients, cover and chill.
Store remaining salad in refrigerator for up to a week.
Yields 7 cups

No comments:

Post a Comment