Muffuletta Sandwiches

Muffuletta Sandwiches

Muffuletta Bread

• 1 cup warm water (110 degrees F)
• 1 tablespoon granulated sugar
• 1 envelope active dry yeast
• About 3 cups bread flour
• 1 1/2 teaspoons salt
• 2 tablespoons vegetable shortening
• Sesame seeds
• In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes.

• In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. 
• Add yeast mixture. 
• Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. 
• It should be smooth and satiny. 
• If dough is too dry, add more warm water, 1 tablespoon at a time, processing just until blended. 
• If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until blended.
• Process 20 seconds to knead.
• Lightly oil a large bowl, swirling to coat bottom and sides. 
• Place dough in oiled bowl; turn to coat all sides. 
• Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
• Lightly grease a baking sheet. 
• When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface. 
• Form dough into a round loaf about 10 inches in diameter; place on greased baking sheet. 
• Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. 
• Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour.
• Place rack in center of oven. 
• Preheat oven to 425 degrees F. Remove plastic wrap. Bake loaf in center of preheated oven 10 minutes. 
• Reduce heat to 375 degrees F; bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom.
•  Cool completely on a rack before slicing.
• Makes 1 loaf.

Olive Salad

• 1 (32 ounce) jar pimento-stuffed green olives, chopped

• 2 cups pitted ripe olives, chopped
• 1 1/2 cups chopped pickled cocktail olives
• 2 celery stalks, finely chopped
• 2 cups blanched chopped cauliflower
• 1/4 cup minced garlic
• 2 medium carrots, peeled and minced
• 2 teaspoons dried leaf oregano
• 1 tablespoon minced flat-leaf parsley
• 2/3 cup red wine vinegar
• 1/4 cup olive oil

• Combine all ingredients in a large bowl and stir to blend well. 
• Store in jars with tight-fitting lids in the refrigerator. 
• Makes about 3 quarts.
• Not only can you use this as a dressing for Muffuletta Sandwich, it also makes a delicious addition to tossed green salads, pizzas, and is a great relish to spread on crackers.

Muffuletta Sandwich

• 1 (10-inch) Muffuletta Bread loaf
• 3 ounces honey ham, thinly sliced
• 3 ounces Mortadella with pistachios,
• thinly sliced
• 3 ounces Genoa salami, very thinly sliced
• 1 heaping cup Olive Salad
• 5 slices Provolone cheese
• Preheat oven to 350 degrees F.

• Cut bread in half crosswise to form a sandwich bun. 
• Layer the honey ham on the bottom of the loaf. 
• Next add the Mortadella, then the salami. Spread the Olive Salad over the meats evenly.
• Top with the slices of Provolone cheese and place the top on the sandwich. 
• Press down to compress slightly. 
• Wrap the sandwich in foil and bake for 20 minutes, or until the cheese has begun to melt into the Olive Salad.
• Slice sandwich into 4 quarters. 
• Use wooden picks to secure layers, if desired; remove picks before eating.

Makes 1 to 4 servings, depending on appetite!