MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Muffaletta
Categories: Breads, Vegetables, Pork, Herbs, Cheese
Yield: 8 servings

MMMMM-----------------------OLIVE TAPENADE----------------------------
1 c Green olives; chopped
1 c Giardiniera; chopped
1/2 c Roasted red peppers chopped
1 Shallot minced
2 tb Capers
3 cl Garlic; minced
1/4 c Olive oil
2 tb Red wine vinegar
1/2 ts Dried basil
1/2 ts Dried oregano

MMMMM--------------------------SANDWICH-------------------------------
1 (10") loaf of round Italian
- bread
1/2 lb Sliced capicola
1/2 lb Sliced mortadella
1/2 lb Sliced salami
1/2 lb Sliced provolone cheese

FOR THE OLIVE TAPENADE MIXTURE: Mix together the olives,
giardiniera, roasted red peppers, shallot, garlic, olive
oil, vinegar, basil and oregano in large bowl.

ASSEMBLE THE MUFFALETTA Slice the loaf of bread in half
lengthwise and scoop out part of the interior to make
room for the olive-pepper salad. Save the scooped out
bread for another use if you’d like.

Lay the bread slices down with the insides facing up.

Spread the olive tapenade mixture evenly over the bread
slices.

Layer the bottom slice with capicola, mortadella, salami
and provolone cheese.

Top with the other half of bread.

Wrap the entire muffaletta sandwich with plastic wrap
and set a pan or other weight over the top of the
sandwich to lightly press it down. This will let the
bread soak up some of the tapenade juices and build a
lot of flavor. Set aside for 1 hour.

Unwrap the sandwich, slice it into 8 triangular pieces
and serve.

Author: Mike Hultquist

RECIPE FROM: https://www.chilipeppermadness.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Cubano
Categories: Poultry, Cheese, Pork, Chilies, Breads
Yield: 3 servings

4 tb Mayonnaise
Hot sauce or mustard
2 (12") soft hero rolls or
- semolina loaves; halved
Horizontally
4 oz Cooked turkey; thin sliced
8 sl Deli ham or prosciutto
8 sl Swiss cheese
1/2 c Sliced pepperoncini
1 lg Dill pickle; sliced
2 tb Unsalted butter; melted

Place a rack in the center of the oven and another rack
directly below it. Place a rimmed baking sheet on each
rack. Once the pans are inside, set oven @ 350-oF/175-oC.

In a small bowl, add the mayonnaise and stir in hot
sauce or mustard to taste - it should have a kick.
Spread mayonnaise mixture inside the rolls, coating both
the top and bottom halves. Layer rolls with turkey, ham,
cheese, pepperoncini (if using) and pickle slices.

Using your hands, press the sandwiches down and make
sure nothing slides out. (If it does, poke it back in.)
Then, use a brush to butter the top and bottom halves of
the rolls.

Remove a hot baking sheet from the oven and place the
sandwiches on top. Layer the other hot baking sheet on
top of the sandwiches. Place a small pot, cast-iron
skillet or other heavy heatproof item on top of that
second hot baking sheet to create a press.

Carefully return to oven and bake until sandwiches are
warm, toasted and golden brown and the cheese is melted,
8 to 13 minutes. (You'll have to lift off the second pan
to check on the sandwiches.) Cut sandwiches in half and
serve immediately.

By Melissa Clark

Yield: 2 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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