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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: MIX WELL OLIVES, CELERY, SWEET RED PEPPERS, GARLIC, CAPERS, VINEGAR,
PARSLEY, OLIVE OIL, ITALIAN SEASONING
&
RED PEPPERFLAKES IN MEDIUM BOWL.
COVER AND REFRIGERATE AT LEAST ONE HOUR,PREFERABLY OVERNIGHT. CUT BREAD
INHALF LENGTHWISE.SCOOP OUT ABOUT HALF OF SOFT CENTER FROM BOTH THE TOP AND
THE BOTTOM.BRUSH BREAD WITH SOME OF THE OLIVE SALAD MARINADE.PLACE TURKEY
SLICES ON BOTTOM OF BREAD.SPOON OLIVE SALAD OVER TURKEY.PLACE CHEESE ON TOP
AND PRESS BREAD FIRMLY OVER FILLING.CUT INTO WEDGES TO SERVE. MUFFALETTA
CAN BE MADE UP TO FOUR HOURS AHEAD,WRAPPED TIGHTLY IN PLASTIC WRAP AND
REFRIGERATE.BREAD WILL SOAK UP DRESSING,GIVING A NEW BUT WONDERFUL TEXTURE
TO SANDWICH.MAKES FOUR SERVINGS.
| Ingredients:
-1
2 medium ribs celery finely
1/2 Teaspoon(s) italion seasoning
1 small sweet red pepper or
7 Ounce(s) jar roasted red peppers
1 large round italian bread
2 cloves garlic minced
8 slices cooked turkey 1 lb.
1 Tablespoon(s) capers,coarsely chpd
4 Ounce(s) provolone cheese |
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