MUFFALETTA

This sandwich is almost beloved in Louisiana as the poor boy. The olive salad is so tasty that you could probably leave out the meat and cheese and no one would notice.

Ingredients

OLIVE SALAD (make at least 4 hours in advance):

1 anchovy filet

2 cloves garlic, chopped

1/3cup olive oil

½cup pimento-stuffed olives, chopped

¼cup black olives, chopped

½cup mixed pickled vegetables, chopped

1 tablespoon parsley

½teaspoon oregano

1/8teaspoon pepper

FILLING:

2 loaves French bread

½lb. pound salami

8 oz. provolone

½lb. sliced ham

Directions

To make olive salad: Mash anchovy filet and garlic together; add olive oil, olives, pickled vegetables, parsley, oregano and pepper.

To make sandwich: Slice bread lengthwise. Brush liquid from olive salad on inside of upper and lower slices. Line lower slice with meat and cheese. Top with olive salad. Wrap in tin foil and warm in oven if desired.

MAKES 8 TO 10 SERVINGS.