Muffuletta

Recipe Ingredients

1/2 cup	73g / 2.6oz	Pitted green olives - coarsely chopped
1/2 cup	118ml	Pitted oil-packed black olives - coarsely chopped
1		Pimentos - (2-oz) - drained, and
		Coarsely chopped
1		Celery stalk - trimmed, and
		Minced to equal 1/3 cup
1/4 cup	23g / 0.8oz	Cauliflower florets - blanched, minced
1		Carrot - peeled, blanched,
		And minced
2		Garlic cloves - minced
2 tablespoons	30ml	Coarsely-chopped Italian parsley
1 teaspoon	5ml	Dried oregano
1/4 cup	59ml	Red wine vinegar
1/4 cup	59ml	Extra-virgin olive oil
1 cup	237ml	Round semolina bread loaf (large)
1 cup	237ml	Very finely-shredded lettuce
1/4 lb	113g / 4oz	Thinly-sliced ham
1/4 lb	113g / 4oz	Thinly-sliced mortadella with pistachios
1/4 lb	113g / 4oz	Thinly-sliced Genoa salami
6 oz	170g	Thinly-sliced provolone

Recipe Instructions

Make an olive relish by combining the green and black olives with the pimentos, celery, cauliflower, carrot, garlic, parsley, oregano, vinegar and oil. Stir to blend, then set aside to marinate at least 2 hours, but preferably 4.

Slice the bread in half horizontally. Scoop out some of the bottom part, leaving a retaining wall on all sides. Drain the olive mixture, reserving the liquid. Spread half the relish onto the bread. Top with successive layers of lettuce, ham, mortadella, salami and cheese. Drizzle with a little of the reserved marinade. Spread the remaining olive relish over the layers. Top with the reserved half of the loaf.

Wrap the sandwich in plastic film. Place it on a baking sheet and weight it with something heavy such as an iron skillet or canned tomatoes. Refrigerate for at least 4 hours to compress. Cut into thin wedges to serve.

This recipe yields 8 servings.

Each serving: 362 calories; 1,212 mg. sodium; 43 mg. cholesterol; 21 grams fat; 8 grams saturated fat; 26 grams carbohydrates; 17 grams protein; 2 grams fiber.

Source:
The Los Angeles Times, 06-25-2003

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