New Orleans Muffuletta Sandwich
1 round loaf Muffuletta Bread, 10-inch in diameter*
Olive Salad (see recipe below)
Extra-virgin olive oil or juice from Olive Salad
2 ounces salami, thinly sliced
2 ounces Italian ham, thinly sliced
2 ounces Provolone cheese, thinly sliced
* Italian bread may be substituted.
Make Muffuletta Bread and make Olive Salad.
Cut bread in half crosswise and scoop out about half of the soft dough
from top and bottom pieces (this is to provide more room for the
sandwich ingredients). Brush the inside bottom of loaf with olive oil or
juice from the Olive Salad marinade. Layer salami, Italian ham and
Provolone cheese on the bottom piece. Top with as much Olive Salad as
will fit without spilling out. Add top of loaf and press down slightly.
Slice in quarters and serve. Always serve the Muffuletta Sandwich at
room temperature, never toasted.
Makes 1 to 4 servings, depending on the appetite.
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