Subj : BH&G 1729
To   : ALL
From : DAVE DRUM
Date : Fri Feb 05 2021 15:10:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Muffuletta
 Categories: Breads, Cheese, Pork, Herbs, Chilies
      Yield: 6 Servings
 
      3 tb Olive oil
      2 tb White wine vinegar
      2 ts Snipped fresh oregano
      1 ts Dijon-style mustard
    1/4 ts Crushed red pepper
     12 sl Crusty sourdough bread
      2 md Tomatoes; sliced
      6 oz Thin sliced Italian Fontina
           - or provolone cheese
      6 oz Thin sliced prosciutto, or
           - mortadella
      2 c  Loose packed fresh basil
           - leaves
      5    Pepperoncini salad peppers;
           - seeded, thin sliced
 
  In screw-top jar combine olive oil, vinegar, oregano,
  mustard, and crushed red pepper. Cover; shake well. Set
  aside.
  
  On six of the bread slices layer tomatoes, cheese,
  prosciutto, basil, and pepperoncini salad peppers. Shake
  oil mixture. Drizzle oil mixture over top of peppers.
  
  Shake oil mixture. Drizzle oil mixture over peppers. Top
  with remaining six bread slices. Wrap tightly. Place
  sandwich on a cutting board or tray. Place a shallow
  baking pan on top of sandwich. Chill up to 2 hours before
  serving.
  
  Makes 6 main-dish sandwiches.
  
  Better Homes & Gardens | June 2013
  
  MM Format by Dave Drum - 27 June 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I swear Big Macs used to be bigger but maybe I'm just fatter.
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