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TURKEY MUFFALETTA I.E.S.JJGF65A

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 c STUFFED GREEN OLIVES CHOPPED

    2. 1 tb RED WINE VINEGAR

    3. 1/4 c CHOPPED PARSLEY

    4. 2 MEDIUM RIBS CELERY FINELY CHOPPED

    5. 1/4 c OLIVE OIL

    6. 1/2 ts ITALION SEASONING

    7. 1 SMALL SWEET RED PEPPER OR 7 oz JAR ROASTED RED PEPPERS FINELY CHOPPED

    8. 1/8 ts CRUSHED RED PEPPER

    9. 1 LARGE ROUND ITALIAN BREAD OR 

    10. 4 CRUSTY ROLLS

    11. 2 CLOVES GARLIC MINCED

    12. 8 SLICES COOKED TURKEY 

    13. 1 LB.

    14. 1 tb CAPERS,COARSELY CHPD

    15. 4 oz PROVOLONE CHEESE

    Instructions Jump to Ingredients ↑

    1. MIX WELL OLIVES, CELERY, SWEET RED PEPPERS, GARLIC, CAPERS, VINEGAR, PARSLEY, OLIVE OIL, ITALIAN SEASONING and RED PEPPERFLAKES IN MEDIUM BOWL. COVER AND REFRIGERATE AT LEAST ONE HOUR,PREFERABLY OVERNIGHT. CUT BREAD INHALF LENGTHWISE.SCOOP OUT ABOUT HALF OF SOFT CENTER FROM BOTH THE TOP AND THE BOTTOM.BRUSH BREAD WITH SOME OF THE OLIVE SALAD MARINADE.PLACE TURKEY SLICES ON BOTTOM OF BREAD.SPOON OLIVE SALAD OVER TURKEY.PLACE CHEESE ON TOP AND PRESS BREAD FIRMLY OVER FILLING.CUT INTO WEDGES TO SERVE. MUFFALETTA CAN BE MADE UP TO FOUR HOURS AHEAD,WRAPPED TIGHTLY IN PLASTIC WRAP AND REFRIGERATE.BREAD WILL SOAK UP DRESSING,GIVING A NEW BUT WONDERFUL TEXTURE TO SANDWICH.MAKES FOUR SERVINGS. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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