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Muffalata

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, C
    MineralsNatrium, Chromium, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 cup back olives, sliced

    2. 1 cup queen stuffed olives, sliced

    3. 2 tablespoons minced shallots

    4. 2 teaspoons minced garlic

    5. 2 tablespoons small diced celery

    6. 2 tablespoons chopped parsley

    7. 1 1/2 teaspoons fine ground black pepper

    8. 1/2 cup olive oil

    9. 1 10-inch Muffalata bun

    10. 2 ounces cotto salami, thinly sliced

    11. 2 ounces smoked ham, thinly sliced

    12. 2 ounces Genoa salami, thinly sliced

    13. 2 ounces Mozzarella cheese, thinly sliced

    14. 2 ounces Provolone cheese, thinly sliced

    Instructions Jump to Ingredients ↑

    1. In a mixing bowl, combine the first eight ingredients together and mix well. Split the Muffalata in half and spoon half of the olive salad on one half of the bun. Place the cotto salami, smoked ham, Genoa salami, Mozzarella cheese, and Provolone cheese on top of the olive salad. Place the remaining half of the bun on top and slice the sandwich into fourths. Serve with Zaps.

    2. Yield : 2 servings

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