Muffelatta Sandwich

---CHUCK OZBURN HBWK07A
--- 1 c Green olives with

Pimientos; coarsely chopped 1 c Kalamata olives; pitted

-coarsely chopped sm Jar pickled cocktail onions -halved 3 Anchovies; chopped

3 Pimientos in brine; chopped

1 tb Fresh parsley; snipped

Pinch of oregano 2 tb Fresh basil; minced

1/4 c Olive oil

2 Cloves garlic; minced

2 tb White wine vinegar

Use Balsamic vinegar if Available 3 Ripe tomatoes; sliced thin

1/2 Head romaine lettuce; finely

-shredded 1 md Red onion - sliced very thin

4 oz Genoa salami - sliced thin

2 oz Prosciutto - sliced thin

2 oz Mortadella

2 oz Provolone cheese-sliced thin

2 oz Fontina cheese

1 7-to-9-inch round loaf

Italian bread Mix the olives,onions, anchoves, pimientos, parsley, oregano, basil, oil, garlic and vinegar together in a small non-corrosive bowl; slice the bread in half horizontally and remove the crumbs from each half leaving a one-half inch shell; on bottom half of the bread shell, spread one half of the olive mixture; arrange on top, half of the tomato, lettuce and onions; arrange on top of this all the meats and cheeses, then the remaining tomato, lettuce and onions; spoon on the remaining olive mixture and cover with the top bread shell. Preheat oven to 400~ and bake sandwich on a baking sheet until cheese melts, about 15 minutes; slice into wedges and serve. Note: Use Balsamic vinegar if available. MM Format Norma Wrenn npxr56b
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