Evening Edge
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Muffuletta
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Make the olive salad for this New Orleans treat in a jiffy by using the pulse button on a food processor. Traditionally, two types of salami -- mortadella or another soft salami and a hard salami such as soppressata -- are used, but they can be difficult to find. This version features a combination of salami and ham. For variety, substitute 1/2 cup chopped and drained sun-dried tomatoes in oil for fresh tomatoes. -- Jeanne Besser
Hands on time: 30 minutes Total time: 8 hours and 30 minutes Serves: 12
Ingredients:
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1 cup brine-cured green olives, pitted and finely chopped
1 cup brine-cured black olives, such as kalamata, pitted and finely chopped
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh parsley
1 teaspoon dried oregano
1 red bell pepper, roasted, peeled, seeded and finely chopped (about 3/4 cup)
Juice of 1/2 lemon
1 large round loaf (8 to 9 inches) Italian or French bread
2 cups shredded lettuce or other salad greens
4 ounces thinly sliced salami
4 ounces thinly sliced ham
4 ounces thinly sliced provolone or mozzarella cheese
1 cup coarsely chopped fresh tomatoes
Instructions:
In a bowl, combine green black and olives, olive oil, parsley, oregano, red bell pepper and lemon juice. Cover and refrigerate for at least 8 hours. Split loaf in half horizontally and remove most of the soft inner bread, creating a cavity inside each half. Drain the olive mixture, reserving the marinade. Brush the insides of both halves of the loaf generously with the marinade. Fill the bottom cavity with half the olive mixture. Add in layers the lettuce, salami, ham, cheese and tomatoes. Top with remaining olive salad and cover with the top half of the loaf. Wrap the sandwich tightly in plastic wrap. Place on a large plate, cover with another plate and weigh down plate with heavy cans or whatever you can find. Refrigerate for at least 30 minutes or up to 6 hours. To serve, unwrap and cut into 12 wedges.
Notes:
This recipe calls for a total of 8 1/2 or more hours of chilling time.
Nutrition:
Per serving: 273 calories (percent of calories from fat, 58), 10 grams protein, 20 grams carbohydrates, 2 grams fiber, 17 grams fat (4 grams saturated), 19 milligrams cholesterol, 745 milligrams sodium.
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