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Yield: 4 Sandwiches
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Drain mixed vegetables, reserving 1 tablesppon liquid. Finely chop
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vegetables. Combine vegetables, reserved liquid, olives, 3
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tablespoons oil and garlic; stir well, and set aside.
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Slice bread in half horizonatlly. Drizzle 2 tablespoons olive oil
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over cut sides of loaf. Layer half of olive mixture, meats, and
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cheese alternately on bottom of loaf. Repeat with remaining
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ingredients. Top with remaining bread layer.
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Slice sandwich into 4 large wedges. Wrap sandwich in aluminum foil,
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and place on a baking sheet. Bake at 375 degrees for 15 to 20
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minutes or until cheese melts and sandwich is thoroughly heated.
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Variation: To make individual sandwiches, substitute 4 (6-inch)
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French rolls for 1 pound round loaf. Slice rolls in half lengthwise.
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Drizzle each roll with 1 tablespoon olive oil. Layer olive mixture,
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meats, and cheese alternately on bottom of each roll. Repeat with
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remaining ingredients. Cover with tops of rolls.
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Wrap each roll in aluminum foil, and place on a baking sheet. Bake at
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375 degrees for 10 to 15 minutes or until cheese melts and sandwiches
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are thoroughly heated. Note: Muffulettas may also be served at room
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temperature, if desired, omitting the baking step. Source: Southern
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Living Five-Star Dining
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