excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004. Vegan. Serves 4.
-1 round loaf of crusty Italian bread
-3/4 cup olive salad (recipe follows)
-1/4 lb soy salami
-1/4 lb soy ham
-1/4 lb soy provolone cheese
Olive Salad Ingredients
-1/2 cup green olives chopped
-1 Tbls chopped celery
-1 Tbls chopped cocktail onions
-1 Tbls chopped garlic
-1 Tbls olive oil
-1 Tbls red wine vinegar
-1 Tbls fresh chopped parsley
-2 tsp capers
-1 tsp oregano
-fresh ground black pepper to taste
Combine all of the olive salad ingredients and mince. Refrigerate at least 2 hours, overnight is better. Split the bread roll top from bottom and layer the bottom with salami, ham and provolone. Top with olive salad and cut into quarters. Serve with cold Cajun macaroni salad and a good cabernet sauvignon.
Traditionally a Muffaletta is served at room temperature, but if you pan sauté the leftover slices in soy spread the next day… Oh, cher trésor!
Submitted by: Greenboard