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Muffuletta

Source of Recipe

"American Country Cooking", by Betty Crocker


List of Ingredients

Olive salad (recipe below)
1 unsliced large round or oval loaf Italian or sourdough bread (8 to 10 inch diameter)
1/2 lb. thinly sliced Italian salami
1/2 lb. thinly sliced provolone cheese
1/4 lb. thinly sliced fully cooked smoked ham


Recipe

Prepare Olive Salad. Cut bread horizontally into halves. Remove 1/2-inch layer of soft bread from inside each half to within 1/2 inch of edge. Drain Olive Salad, reserving marinade. Brush reserved marinade over cut sides of bread. Layer salami, 1/2 of the Olive Salad, the cheese, ham, and remaining Olive Salad on bottom half of bread. Cover with top half of bread. 6 servings.

Olive Salad

Ingredients:

1 anchovy fillet, mashed
1 large clove garlic, crushed
1/3 cup olive oil
1/2 cup chopped pimiento-stuffed olives
1/2 cup chopped Greek or ripe olives
1/2 cup chopped mixed pickled vegetables
2 tbsp. snipped parsley
1/2 tsp. dried oregano leaves, crushed
1/8 tsp. pepper

Directions:

Stir anchovy and garlic into oil in 1-qt. glass or plastic bowl until well blended. Stir in remaining ingredients. Cover and marinate in refrigerator at least 8 hours before using, stirring occasionally.