Open-faced Hot Muffuletta
MAKES 4 SERVINGS
JIMMY'S OLIVE SALAD:
1 cup pitted, large green Greek olives, coarsely chopped
1 cup queen-size manzanilla olives with pimentos, coarsely chopped
1 (15.5-ounce) jar Italian giardiniera vegetables, chopped
1 tablespoon minced fresh parsley
1 tablespoon roasted garlic puree (see recipe below)
2 teaspoons capers, drained and rinsed
½ teaspoon dried oregano
½ cup plus 1 tablespoon extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon white pepper
1/8 teaspoon crushed red pepper flakes
Combine all ingredients in a large bowl.
Cover and marinate in the refrigerator for at least 4 hours before
ROASTED GARLIC PUREE
1 cup peeled garlic cloves
1 cup extra-virgin olive oil
Place garlic cloves in an oven-proof container; pour in olive oil,
making sure all cloves are covered. Cover with aluminum foil; roast
in preheated 300-degree oven until light brown (about 1 hour).
Strain the garlic; puree in a blender, adding a little of the
strained oil, if necessary, to form a smooth paste. Transfer to a
container; pour in enough oil to cover.
Refrigerate and store garlic-infused oil in separate container.
Makes 1 cup.
1 (15-inch) loaf French bread
1 cup olive salad
¼ pound sliced Genoa salami
¾ pound sliced Provolone cheese
¼ pound sliced baked ham
¼ pound sliced mortadella
Olive oil from olive salad (optional)
Slice French bread in half lengthwise. Lay open halves on a baking
sheet; spread with olive salad, using about 1 cup and reserving
remainder in refrigerator.
Divide salami over sandwiches, followed by half the cheese and all
the ham and mortadella. Top with remaining Provolone.
Drizzle with a bit of olive oil from olive salad, if desired. Bake
in preheated 350-degree oven for about 10 minutes, until cheese is
melted; broil for 2 to 3 minutes to turn the top golden brown. Slice
each open-faced sandwich into 8 pieces. Serve.
Jimmy Bannos Heaven on Seven
Nutrition facts per serving: 344 calories, 29 g fat, 7 g saturated
fat, 29 mg cholesterol, 9 g carbohydrates, 10 g protein, 632 mg
sodium, 0 g fiber