Sunday, April 24, 2011

Muffaletta


  • 1 1/4 cups each Manzanilla and Kalamata Olives
  • 4 cloves garlic
  • 1/3 cup Olive Oil
  • 2 T. Red Wine Vinegar
  • 1 – 2 tsp. Balsamic Vinegar
  • 1/2 Cup Finely Chopped Pepperoni
  • 1/2 Cup Chopped Ham
  • 2/3 Cup Shredded Jarlsberg Cheese
  • 3 T. Chopped Parsley
  • 1/2 tsp. Pepper Seeds
  • 1 tsp. Dried Basil
  • Round Loaf of Crusty Bread

Directions

  • Pulse the olives together with the garlic in a food processor. 
  • Slowly add the oil and vinegars.
  • Cut a large round loaf of crusty bread in half. 
  • Top with the pepperoni, ham, Jarlsberg, parsley, pepper seeds, and basil. 
  • Place the olive mixture on top. 
  • Wrap with plastic wrap and place a weight on the sandwich.  Let sit about 8 hours or overnight.
  • Unwrap and cut into 12 pie pieces.