| Cento Mufuletta Sandwich Spread | ||
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Prep. Time: 20 minutes 5.75 oz Cento Jumbo Pitted Black Olives, drained 5.75 oz Cento Stuffed Manzanilla Olives, drained 6 oz Cento Marinated Artichoke Hearts, drained 6 oz Cento Pimentos, drained 2/3 cup celery, chopped well 7 Bellino Whole Garlic Cloves, minced 1tbsp Cento Basil 1 tbsp Cento Parsley 2 tsp Cento Extra Virgin Olive Oil 2 - 2 lb sourdough loaves 1/4 lb salami, sliced thin 1/3 lb prosciutto, sliced thin ½ lb capicola, sliced thin 1/2 lb mozzarella cheese, sliced ½ lb provolone cheese, sliced |
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| In food processor or hand blender, pulse olives, artichokes, and pimentos. Transfer mixture to medium bowl and add celery garlic, parsley, basil, and oil. Mix until well blended. Cover bowl, and chill for several hours or over night, until marinates. Half bread lengthwise, cutting top ½ inch thick. Remove inner dough leaving ¼ inch thick shell. Spread vegetable mixture evenly on both sides of bread. On bottom half of loaf, layer meats and cheese, alternating meats and cheese. Place top half of loaf on top, and gently push down evenly over entire loaf. Cut both loaves when complete in thick wedges, or pie slices. Serve immediately. Serves 16. |