Parade Sandwich
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
1 loaf French bread
2 ounces ham, thinly sliced
2 ounces hard salami, thinly sliced
1 Kosher dill pickle, thinly sliced
4 black olives, chopped
1 green onion, chopped
2 to 3 thin slices of cheese (Swiss, cheddar, provolone)
� jalapeno pepper, chopped
1 tablespoon chopped bell peppers
2 tablespoons chopped tomatoes
Olive oil
Salt and black pepper, to taste
Recipe
This French bread version of a muffaletta should be made the
night before to give the ingredients time to marinate in the
olive oil and blend aromatically. It also gets the work done
ahead of time. Next morning, unwrap and slice the sandwich into
3-inch pieces. Rewrap the whole loaf tightly in foil. Make
several to pack in the ice chest or to set out when guests begin
arriving.
Slice the loaf of French bread in half lengthwise. Layer the
ingredients and sprinkle liberally with olive oil and season with
salt and pepper. Wrap tightly in foil and refrigerate overnight.
The sandwich will keep for 2 to 3 days in the refrigerator.
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