MUFFALETTA SANDWICH
INGREDIENTS
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OLIVE SALAD – VERSION 1:
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1 CUP SLICED MARINATED ARTICHOKE HEARTS
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1/2 CUP SHREDDED CARROT
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1/2 CUP SHREDDED INNER RIBS OF CELERY
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1/2 CUP FINELY CHOPPED PITTED GREEN OLIVES
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1/2 CUP FINELY CHOPPED ROASTED RED PEPPERS
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1/2 CUP SEEDED, FINELY CHOPPED PICKLED TUSCAN PEPERONCINI
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1/2 CUP PITTED CHOPPED KALAMATA OLIVES
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1/2 CUP SLICED COCKTAIL ONIONS
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1/4 CUP TINY CAPERS IN BRINE, DRAINED
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2 TABLESPOONS RED WINE VINEGAR
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3 ANCHOVY FILLETS, CHOPPED
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2 TEASPOONS DRIED OREGANO
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1/4 TEASPOON PEPERONCINO
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OLIVE SALAD – VERSION 2:
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1 (16-OUNCE) CONTAINER GIARDINIERA, DRAINED AND CHOPPED
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1 CUP SLICED MARINATED ARTICHOKE HEARTS
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1/2 CUP FINELY CHOPPED PITTED GREEN OLIVES
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1/2 CUP PITTED CHOPPED KALAMATA OLIVES
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1/4 CUP TINY CAPERS IN BRINE, DRAINED
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2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
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3 ANCHOVY FILLETS, CHOPPED
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2 TEASPOONS DRIED OREGANO
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1/4 TEASPOON PEPERONCINO
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FOR THE MUFFALETTA:
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1 (8-INCH) ROUND MUFFALETTA BREAD, SPLIT OPEN
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2 OUNCES SLICED PROVOLONE
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2 OUNCES SLICED DELI HAM
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2 OUNCES SLICED CAPICOLA
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2 OUNCES SLICED MORTADELLA
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2 OUNCES SLICED LOW-MOISTURE MOZZARELLA
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2 OUNCES SLICED GENOA SALAMI
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