MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Muffuletta
Categories: Pork, Cheese, Breads, Vegetables, Herbs
Yield: 7 servings

MMMMM------------------------OLIVE SALAD-----------------------------
1 c Rough chopped pitted green
- olives
1 c Rough chop'd Kalamata olives
- pitted
1/2 c Rough chopped red peppers;
- peeled, roasted
1/3 c Rough chopped flat-leaf
- parsley
1/4 c Celery leaves; torn
3/4 c Thin sliced celery
1 cl Garlic; minced
1/4 c Extra virgin olive oil
2 tb Red wine vinegar
1/2 ts Dried oregano
pn Fresh ground black pepper

MMMMM--------------------------ASSEMBLY-------------------------------
1 (8" - 9" X 4" high) round
- loaf crusty Italian bread
4 oz Soppressata; thin sliced
8 oz Provolone cheese; sliced
4 oz Italian deli ham; thin
- sliced
4 oz Mortadella; thin sliced
4 oz Sweet coppa (cured Italian
- pork); thin sliced
4 oz Hard salami or bresaola;
- thin sliced

FOR ASSEMBLY: Make the olive salad by combining all
ingredients in a large bowl. Set aside to marinate.

Assemble the muffuletta by slicing the loaf of bread
horizontally into 2 large pieces, with the top piece 2/3
the size of the bottom piece. Hollow out the top piece
by removing the soft bread inside, leaving 1/2 inch of
bread near the crust. Spread half of the olive salad on
the bottom piece. Begin layering the meats, starting
with the soppressata and adding 1/4 of the provolone
cheese between each layer of meat except for the last.

Spread the remaining olive salad on the last layer of
meat and top with the hollowed bread. Press down lightly
and let sit at least 10 minutes. To serve, slice into 6
or 8 wedges. It will keep for several hours in the
refrigerator wrapped in plastic.

by The New York Times

Yield: Serves 6 to 8

RECIPE FROM: https://cooking.nytimes.com

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