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Grilled Muffalettas




Source of Recipe


Internet


List of Ingredients




4 Italian Rolls of your choice
1/4 lb. Salami - thin sliced
8 Procuitto - thin sliced
1/4 lb. Provolone cheese - thin sliced
4 balls fresh Mozzarella - med. sliced
1/2 c. green Stuffed Olives - chopped
1/2 c. Kalamata Olives (pitted) - chopped
1/2 c. Celery - med. chopped
1 can Artichokes - drained/chopped
1 can roasted Red Peppers - chopped
1/4 c. Extra Virgin Olive Oil
1/4 c. Lemon Juice - fresh squeezed
2 tbsp. fresh Parsley/Garden Fresh Frozen Herbs
2 tbsp. fresh Oregano - chopped
1/2 tsp. fresh ground Pepper
3 cloves Garlic - minced
2 Anchovies - minced (optional)
2 tbsp. Capers (optional)
Instead of the lunchmeats you can substitute fully cooked Tyson boneless, skinless chicken breasts


Recipe



Combine the following in a bowl, olives, artichokes, peppers, celery, olive oil, lemon juice, parsley, oregano and pepper. Cover and refrigerate overnight to allow flavors to blend.

Assemble:
Slice each roll in half lengthwise, remove some of the center of each roll. Dampen each roll with a little of the juice from the marinated veggies and sprinkle with garlic. On the bottom half of each roll layer in order: salami, top with oil mixture, mozzorella, more veggie mix, provolone and finish with procuitto. Cover with top half of the roll and wrap with foil. Place over med. heat of a grill for approx. 10 min. to allow sandwich to warm and cheese to melt. Serve immediately with a cold beer or glass of wine.