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LOCATION: Recipes >> Cajun >> Muffaletta 06

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Muffelata

3 cloves garlic, crushed
1 cup pimiento-stuffed green olives
1 cup black olive, chopped
1/2 cup roasted red peppers
1 cup olive oil
3 tablespoons fresh parsley
2 tablespoons white wine vinegar
1 loaf Italian bread
1/3 pound Genoa salami, thinly sliced
1/2 pound provolone cheese, thinly sliced
1/2 pound Havarti, or other mild white cheese
1/3 pound prosciutto, sliced

The day before serving, combine garlic, olives, peppers, olive oil,
parsley, and vinegar. Cut bread in half horizontally. Scoop out
some of the center and drizzle with some of the olive oil from the
olive salad; use plenty. Layer salami, olive salad, provolone,
cheese, and prosciutto. Top with remaining bread and slice into
wedges.

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4 of 10 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Muffaletta 06, June 11, 2004 - 09:40 AM
Reviewer: lois.rodgers@dynegy.com from AB
...OR HORSE POO!! YUCKY!

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