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Old 05-19-2005, 11:32 AM   #1
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Muffalletta

Can anyone send a recipe for the above sandwich? I had the recipe and have lost it. I've never made it so have the following questions
Bread type ?
How long ahead of time can I make it?
What would be a good accompaniment?

You've never let me down before, guys, and I'm counting on a reply from one (or more) of you great people, and cooks, out there.

Thanks in advance

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Old 05-19-2005, 01:52 PM   #2
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Muffaletta
1 c. black olives, chopped
3-4 garlic cloves, minced
1 c. green pimiento olives, chopped
1/2 c. roasted red peppers, chopped
1 c. EVOO
3 Tbsp. parsley, chopped
2 Tbsp. white wine vinegar
1/2 lb. provolone cheese
1/2 lb. jack cheese
1/3 lb. mortadella
1/3 lb. prosciutto

(you can also add salami or pepperoni, if you like it)

Cut each bread roll in half, and scoop out a little of the inside to make some room.
Set aside;
Mix together first 6 ingreds. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, layer olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf.
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Old 05-19-2005, 02:01 PM   #3
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Smile Muffalletta

I would love to help you but I have not heard of this BUT I had to laugh because Alletta is my middle name and my family tried for years to "muff" me because I talked all the time.
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Old 05-19-2005, 02:19 PM   #4
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good one, Marge!
hee hee hee
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Old 05-19-2005, 02:26 PM   #5
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That is a very pretty middle name Marge!
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Old 05-19-2005, 03:05 PM   #6
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The tiny town of Trinidad Colorado made a mistake on the spelling..It should be Aletta..It is English ..named after an Aunt that was called Lydia who was born in Canada because the family moved across Lake Onterio so they wouldn't have to fight their own people..guess they missed the Tea Party too..LOL
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Old 05-20-2005, 05:36 AM   #7
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That is too funny, Dove. Thank you Jkath . Can I make this early in the day, wrap , and refrigerate until dinner time? Also, you mention a roll, can I use a large round or long loaf of Italian or French bread?
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Old 05-20-2005, 08:47 AM   #8
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Actually, I think muffaletta is always best when it's made in advance. It's like how a salsa needs time to get the flavors to mix.
And, just like the panini discussion, pretty much any bread will do, as long as it's not too soft to begin with (then the juices will make it mushy)

Another thing: like salsa, muffaletta doesn't have to have the same ingredients as your recipe calls for. If you are missing one item, but have something else, use it!

Hope that helps!
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Old 05-20-2005, 08:55 AM   #9
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muffalettas are definitely better when crushed down, like in a backpack (in a plastic bag), and left to marinate for a little while. when i'm not in the mood for so many olives, i just leave them out and you still have a good italian sammich. altho, i've never had jack cheese in one, sounds good. usually it's fresh mozzarella. oh, and a good shot of oregano.
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Old 05-20-2005, 09:01 AM   #10
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jkath and buckytom, Many thanks, you have both helped a lot.
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