muffaletta triangles

prep time:  10 minutes
refrigerate time:  1 hour
servings:  8

1 large rip tomato - seeded and chopped
1/4 cup extra-virgin olive oil
2 cloves garlic - chopped
1 tablespoon red wine vinegar
1 tablespoon fresh oregano- chopped
1 tablespoon fresh parsley - chopped
1/8 teaspoon black pepper
1 medium-size round italian or sourdough bread - cut horizontally in half
1/4 pound sliced salami
1/4 pound sliced provolone
1/4 pound sliced honey-roasted turkey
1/4 pound sliced american cheese

1.  in a medium-size bowl, mix together tomato, olive oil, garlic, vinegar, oregano, parsley and pepper.  cover and refrigerate 1 hour.

2.  spoon 1 cup of the tomato mixture over the bottom half of the bread.  layer on salami, provolone, turkey and american cheese.  top with remaining mixture.

3.  cover with top of bread.  wrap in plastic and place on baking sheet.  weight down with heavy pot.  let stand 1 hour at room temperature.  if desired, remove plastic and cut into 8 wedges.  place wedges back together and from round and rewrap in plastic.  refrigerate until ready to serve.

- family circle

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