As you all know September is the Great American Low-Cholesterol Low-Fat Pizza Bake Month. This is the month we are encouraged to make pizzas with no-fat cheese, healthy vegetables, whole wheat flour (or better yet, soy) and no meat. To this we say, “pffft.” Celebrate Salami Day by making a REAL pizza. Yes, we know salami isn’t the topping of choice for pizza, but its fat-laden goodness is just the ticket for a yummy meal. If not pizza, how about muffaletta/muffuletta?
Muffuletta/Muffaletta
1-10″ round Italian loaf or 6 ciabatta rolls
About 1/2 pound each Italian cheese and meat: Genoa salami, Italian ham, Italian roast beef, mortadella, provolone, mozzarella, etc.
Olive salad
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Make olive salad a day ahead of time because the flavors need to marinate and also because it takes a long time to chop up everything.
Amounts are approximate (all amounts are after chopping.)
1/2 c. chopped pimento stuffed green olives
1/2 c. chopped pitted cured black olives (a couple of different kinds – about 1/3 – 1/2 lb. with pits total)
1/2 c. chopped giardiniera (mixed marinated Italian vegetables)
1/4 c. chopped cocktail onions
1/4 c. minced flat-leaf Italian parsley
2 T. chopped capers
1 clove garlic, minced
1 t. dried oregano
1 t. dried basil
1/4 c. red wine vinegar
1/2 c. extra virgin olive oil
Freshly ground black pepper to taste, about 1 t.
Mix everything together in a bowl. Cover and refrigerate 8 hours or over night. To assemble sandwiches, cut bread in half horizontally. Remove some bread from both cut sides to form shallow hollows. Spread half the mixture on the bottom. Layer alternating meats and cheeses. Cover with remaining spread. Cover with other bread half and squish down hard. This will make it easier to eat and also get the marinade into the bread. Cut into portions.
Sandwich can be made ahead of time and wrapped tightly in plastic wrap.