Muffelatta Sandwich
122
This sandwich absolutely deserves 5 star! It was so quick and easy to put together, and it was packed with flavour. We omitted the anchovies, used Swiss cheese, otherwise followed the recipe. If you are looking for a crowd-pleasing sandwich, this is the one!
Ingredients
| 1 | cup |
green olives
sliced |
* |
| 1 | cup |
kalamata olives
pitted, chopped |
* |
| 3 | each |
anchovy fillets
chopped |
* |
| 1 | tablespoon |
parsley leaves
snipped |
|
| 2 | tablespoons |
basil
minced |
|
| ¼ | cup |
olive oil
|
|
| 2 | cloves |
garlic
minced |
|
| 2 | tablespoons |
white wine vinegar
|
|
| 3 | each |
tomatoes
sliced |
|
| ½ | head |
romaine lettuce
shredded |
|
| 1 | medium |
onions
sliced |
|
| 4 | ounces |
salami
|
|
| 2 | ounces |
prosciutto
|
* |
| 2 | ounces |
provolone cheese
sliced |
|
| 2 | ounces |
fontina cheese
|
|
| 1 | loaf |
bread, italian
|
* |
Directions
Mix the olives, onions, anchoves, pimientos, parsley, oregano, basil, oil, garlic and vinegar together in a small non-corrosive bowl.
Slice the bread in half horizontally and remove the crumbs from each half leaving a one-half inch shell; on bottom half of the bread shell, spread one half of the olive mixture; arrange on top, half of the tomato, lettuce and onions; arrange on top.
Bake.
