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Old 06-07-2004, 11:28 AM   #1
Assistant Cook
Join Date: Jun 2004
Posts: 9
Turkey Muffuletta

Turkey Muffuletta

Yield: 8 servings
1 jar (5 ounces) pimiento stuffed olives drained and chopped
1 can (3-1/4 ounces) pitted black olives drained and chopped
2 tbsp olive oil
3 tbsp fresh parsley minced
1 tbsp capers drained
1 1/2 tsp garlic minced
1/2 tsp dried oregano
1 loaf round Italian bread
4 oz Provolone cheese thinly sliced

In medium-size bowl combine olives, oil, parsley, capers, garlic and oregano.
With serrated bread knife, slice bread in half lengthwise. Hollow out each bread half, leaving 3/4-inch outside shell. Reserve removed bread for another use.
Over bottom half bread shell, spread half of the olive mixture. Evenly arrange 4 ounces turkey salami over olive mixture. Top with cheese and remaining turkey salami.
In top half bread shell spread remaining olive mixture. Invert top bread shell over bottom bread half and press down firmly. Wrap muffuletta in foil. Refrigerate overnight.
To serve, cut muffuletta into 8 wedges.


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Old 06-07-2004, 07:32 PM   #2
Senior Cook
Join Date: Dec 2003
Location: Southeast NC
Posts: 474
Thanks madhatter! Sounds delicious!
"The odds of my being correct on any given issue are inversely proportionate to the proximity of my wife" BubbaGourmet
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