Makes 6 servings.
3 large garlic cloves, crushed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped “black-ripe” olives or Calamatas
1/2 cup roasted sweet red peppers, chopped
1 cup olive oil
3 tablespoons chopped fresh parsley
2 tablespoons white wine vinegar
1/3 pound salami
1/2 pound provolone cheese
1/2 pound mild cheese
1/3 pound mortadella
1/3 pound prosciutto
Cook’s note: The roasted red peppers are Italian-style, available at many Italian delis.
Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches). Cut the loaf ( or loaves) in half, and scoop out a little of the inside to make some room. Make the olive salad by combining the olives and roasted perrer, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf — use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).
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Author: Craig Claiborne
Published by: University of Georgia Press; Number of Pages: 364
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