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LOCATION: Recipes >> Cajun >> Muffaletta 05

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1 cup chopped, pitted, brine-cured green olives
1 cup chopped, pitted, brine-cured black or purple olives
1/2 cup extra virgin olive oil
1/3 cup finely chopped fresh Italian parsley
1/2 cup chopped roasted red peppers (peeled & seeded)
2 mashed anchovie filets
1 tsp dried oregano
Juice of half lemon or to taste
Freshly ground black pepper to taste
1 round Italian bread loaf, approximately 8" in diameter
2 cups shredded bitter greens (romaine, argula or curly endive)
1 1/2 cups chopped tomatoes
1/4 lb. sweet Italian salami
1/4 lb thinly sliced provolone or fontina cheese
1/4 lb spicy Italian hard salami

Stir together olives, oil, parsley, red peppers, anchovies, oregano,
lemon juice and pepper in mixing bowl. Cover and refrigerate
overnight. Cut bread horizontally and remove most of soft bread in
middle. Drain olive salad and brush both pieces of bread generously
with marinade (use it all). Place half of drained olives in one
hollow bread piece. Add layers of half of greens and tomatoes, then
sweet salami, cheese, hard salami, and remaining greens & tomatoes.
Finally heap remaining olive salad in hollow of top loaf. Gently
invert bread top on filled bottom. Press sides together, wrap
tightly in waxed paper or plastic wrap and place between two dinner
plates. Put in refrigerator and weight with 5 lb sack of rice,
flour or sugar. Let rest for at least 30 minutes or until ready to
serve. Cut into wedges and serve. Makes 4 to 6 servings. Bon


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