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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 1/4 c. minced chopped celery with leaves
1 c. drained Giardiniera (Italian mixed pickled vegetables), chopped
1 c. green and black Mediterranean olives, pitted and chopped
1/2 c. chopped fresh parsley
1 clove garlic, minced
1/4 c. olive oil
1/4 tsp. black pepper
1 round soft loaf (8 to 10 inches) French bread
4 oz. thinly sliced smoked ham
4 oz. thinly sliced Provolone cheese
4 oz. thinly sliced Genoa salami
In a medium bowl, combine celery, Giardiniera, olives, parsley, garlic, oil, and pepper until well mixed.
Cover and refrigerate at least 4 hours or up to overnight to blend flavors.
Cut bread horizontally in half. Remove enough soft center from each half to make room for filling.
Onto bottom half of bread, spoon half of celery-olive mixture; layer ham, provolone, and salami on top.
Spoon remaining celery-olive mixture over all. Replace top half of bread.
Wrap sandwich in foil and refrigerate at least 4 hours or up to 24 hours to blend flavors and allow juices to soften bread.
To serve, let stand at room temperature about 30 minutes, then cut into 6 wedges.
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CHILLED - MUFFULETTA DI CAMPAGNOLO
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 1/4 c. minced chopped celery with leaves
1 c. drained Giardiniera (Italian mixed pickled vegetables), chopped
1 c. green and black Mediterranean olives, pitted and chopped
1/2 c. chopped fresh parsley
1 clove garlic, minced
1/4 c. olive oil
1/4 tsp. black pepper
1 round soft loaf (8 to 10 inches) French bread
4 oz. thinly sliced smoked ham
4 oz. thinly sliced Provolone cheese
4 oz. thinly sliced Genoa salami
In a medium bowl, combine celery, Giardiniera, olives, parsley, garlic, oil, and pepper until well mixed.
Cover and refrigerate at least 4 hours or up to overnight to blend flavors.
Cut bread horizontally in half. Remove enough soft center from each half to make room for filling.
Onto bottom half of bread, spoon half of celery-olive mixture; layer ham, provolone, and salami on top.
Spoon remaining celery-olive mixture over all. Replace top half of bread.
Wrap sandwich in foil and refrigerate at least 4 hours or up to 24 hours to blend flavors and allow juices to soften bread.
To serve, let stand at room temperature about 30 minutes, then cut into 6 wedges.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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