Moms Sit Sandwich Aka Squishy Sorta Muffuletta Recipes

Steps:

• Cut loaf of bread in half horizontally and hollow out the soft bread from both halves, leaving a shell about 3/4-inch thick.
• Reserve soft bread for another use.
• In small bowl, combine artichoke liquid with mayonnaise and spread onto bread shells.
• In bottom half, layer ingredients at least three times until mounded high, beginning and ending with tomatoes.
• Place top half of bread over mound of ingredients.
• Wrap entire loaf tightly with plastic wrap.
• This must be assembled at least 2 hours before serving, but can be assembled up to 8 hours before serving.
• Refrigerate.
• Before serving, place sandwich (wrapped in plastic) on a hard surface and SIT ON IT! This smashes the ingredients together and makes it easier to serve. Do not omit this step, strange as it seems, as this step is what makes the sandwich delicious.
• Slice the loaf into wedges or slices to serve.
• Note: I usually roughly chop the artichoke hearts, myself. Also, regarding the artichoke juice mixture: you can add only half of it to the mayo, if you like - how much of the spread you're going to need depends on the size of loaf you've gotten.
• Note #2: other good additions I've made to the sandwich include strips of roasted red and yellow pepper, whole fresh basil leaves (placed on top of the tomatoes) or pesto into the mayo, pepperoncini and/or sliced sweet red cherry peppers, pancetta, and more salami or other hard sausage than the recipe calls for.
• Note #3: any leftover mayo mixture, by the way, makes a great salad dressing! I once accidentally used the juice from a jar larger than the recipe called for and the mixture was far more than I needed -- so to thicken it up a bit I added a bit of lowfat sour cream, and made the leftover mixture (much to my husband's delight) available as salad dressing. Yum!

Steps:

• Cut loaf of bread lengthwise in half. Scoop out soft center of bread being careful not to break the crust.
• Sprinkle both top and bottom with Viva Italian dressing.
• Fill the indentions of both sides with romaine lettuce, onions, and tomatoes.
• Layer ham, salami, turkey and cheeses to desired thickness.
• Slice into chunks to serve.

Steps:

• For the olive salad, mix everything together. Cover and refrigerate for 8 to 24 hours.
• To make the sandwich: Drain olive salad, saving the marinade. Cut the bread in half horizontally and remove most of the soft interior. Brush both inside pieces of the bread with the reserved marinade.
• Place half of the olive salad in the bottom half of the hollowed-out bread. Top it with the cold cuts. Put on the rest of the olive salad. Put top half of bread on top of it all.
• Wrap in plastic wrap. Put it between two dinner plates. (It might work best to turn the top plate upside down, depending on if the plates have any curvature to them or not.) Put 2 or 3 heavy cans on top of it to work as weights. (Mufuletta is pressed-down sandwich). Chill for at least 30 minutes or up to 6 hours.
• To serve, unwrap and cut into wedges.

Steps:

• In large bowl, combine the first eight ingredients, set aside.
• Hollow out tops and bottoms of rolls, leaving 3/4-inch shells (discard removed bread or save for another use).
• Spread olive mixture over tops and bottoms of rolls.
• On roll bottoms, layer the hard salami, provolone cheese, cotto salami and mozzarella cheese.
• Replace tops.
• Wrap tightly in plastic wrap.
• Refrigerate overnight.
• Cut each into wedges; secure with toothpicks.

Steps:

• Drain the giardiniera and olives. Chop coarsely in a food processor.
• Remove to a bowl and add the olive oil, garlic, oregano, ground black pepper, and stir well. Set aside and allow to marinate for one hour.
• Spread 1 tbsp olive salad on each side of the rolls.
• Place 3 slices of pastrami on each roll, followed by three slices of ham and 2 slices of salami.
• Top each roll with 2 slices of cheese and place under a broiler until the cheese has melted and the sandwich is warm. Place the top on the roll and serve immediately.