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Cajun and Creole   -   Muffuletta   adapted from Cook's Magazine

Description  
Ingredients
  • 1 Cup Green Olive -- chopped
  • 1 Cup Black Olives -- chopped
  • 1/2 Cup Olive Oil
  • 1/4 Cup Parsley -- chopped
  • 1 Medium Roasted Red Peppers -- chopped
  • 2 Tablespoons Lemon Juice
  • 1 Teaspoon Oregano
  • 1 Large Round Loaf French Or Italian Bread
  • 2 Cups Lettuce -- torn
  • 1/2 Jar Sun-Dried Tomatoes, Oil-Packed
  • 1/4 Pound Mortadella -- sliced
  • 1/4 Pound Provolone Cheese -- sliced
  • 1/4 Pound Soppressata -- sliced
Directions Take everything before the bread, and marinate overnight.
Drain, reserving marinade.
Brush inside of bread with marinade, then assemble into sandwich.
Serves 6
Time to Make 0:00



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