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Muffalata
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Cup Back olives; sliced
Cup Green stuffed olives; sliced
Tablespoon Minced shallots
Teaspoon Minced garlic
Tablespoon Small−diced celery
Tablespoon Chopped parsley
−1/2 Teaspoon Fine−ground black pepper
/2 Cup Olive oil
Ten−inch Muffalata bun
Ounce Cotto salami; thinly sliced
Ounce Smoked ham; thinly sliced
Ounce Genoa salami; thinly sliced
Ounce Mozzarella cheese; thinly sliced
Ounce Provolone cheese; thinly sliced
Zap's potato chips
1
/2 Fat; 0 Other Carbohydrates
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.
This recipe yields 2 servings.
Muffalata
419
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