Thursday, October 20, 2011



1 cup black olives
½ cup stuffed green olives (with pimento)
3 to 4 pepperocini peppers
2 anchovy fillets (optional)
½ cup roasted sweet red peppers
3 T minced garlic
2 to 3 T balsamic vinegar
½ cup olive oil
squeeze lemon juice
3 T fresh parsley
3 t oregano
3 t basil
pinch red pepper flakes

Process all of the above in a food processor until uniformly minced, set aside in a bowl.

First let me explain that the bread is large and therefore more filling is needed. For the Sandwich you will need four slices each of the meats and two slices of each of the cheeses. I like my meats and cheeses cut on #1 or 2 at the deli. It's all a matter of taste and preference. Have yours cut at whatever thickness you like. So, how many pounds you need depends on how many sandwiches you need or how many people you are feeding. Simply multiply and let the butcher know approx. how many slices you are going to need of each of these:

Genoa salami
Mortadella or (good bologna will do)
Prosciutto, Black forest or honey ham
Provolone cheese
Swiss cheese
Mozzarella cheese

Muffaletta Bread or Good Hard Crusty Italian Bread

Slice bread and add 4 pieces salami, top with 2 Provolone cheese. Add four pieces Mortadella or bologna and top with 2 pieces of Swiss cheese. Add four pieces ham or Proscutto and top with Mozzarella cheese. Last but not least add 1 to 2 tablespoons of olive salad and put the top on. Place sandwich in skillet or griddle top on medium high and weigh down with another smaller iron skillet or a clean brick covered in foil. If you need to lightly spray the surface with olive oil.
Cook until cheese is melted slightly and bread is light browned.