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Receta Muffelatta Sandwich
by Global Cookbook

Muffelatta Sandwich
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Ingredientes

  • 1 c. Green olives with
  •     Pimientos, coarsely minced
  • 1 c. Kalamata olives, pitted coarsely minced
  •     sm Jar pickled cocktail onions halved
  • 3 x Anchovies, minced
  • 3 x Pimientos in brine, minced
  • 1 Tbsp. Fresh parsley, snipped
  •     Healthy pinch of oregano
  • 2 Tbsp. Fresh basil, chopped
  • 1/4 c. Extra virgin olive oil
  • 2 x Cloves garlic, chopped
  • 2 Tbsp. White wine vinegar
  •     Use Balsamic vinegar if
  •     Available
  • 3 x Ripe tomatoes, sliced thin
  • 1/2 head romaine lettuce, finely shredded
  • 1 med Red onion - sliced very thin
  • 4 ounce Genoa salami - sliced thin
  • 2 ounce Prosciutto - sliced thin
  • 2 ounce Mortadella
  • 2 ounce Provolone cheese-sliced thin
  • 2 ounce Fontina cheese
  • 1 x 7-to-9-inch round loaf
  •     Italian bread

Direcciones

  1. Mix the olives,onions, anchoves, pimientos, parsley, oregano, basil, oil, garlic and vinegar together in a small non-corrosive bowl; slice the bread in half horizontally and remove the crumbs from each half leaving a one-half inch shell; on bottom half of the bread shell, spread one half of the olive mix; arrange on top, half of the tomato, lettuce and onions; arrange on top of this all the meats and cheeses, then the remaining tomato, lettuce and onions; spoon on the remaining olive mix and cover with the top bread shell. Preheat oven to 400 and bake sandwich on a baking sheet till cheese melts, about 15 min; slice into wedges and serve.
  2. Note: Use Balsamic vinegar if available. MM