Italian Muffuletta

This recipe comes from The Pampered Chef Main Dishes cookbook. It's easy to make and delicious! Give it a try! -Claire

Prep time: 1 hour, 10 minutes Cook time: 15-20 minutes

This New Orleans classic has the usual meats and cheeses, and the bread is always round. But the key ingredient-olive salad-makes the difference.

Bread:

Olive Oil
1 pkg. (16 ounces) hot roll mix (including yeast packet)
1 cup hot water (120-130 degrees F)
2 tablespoons butter or margarine, softened
1 egg
1 garlic clove, pressed
3 tablespoons fresh Parmesan cheese, grated

Olive Salad:
2/3 cup pimento-stuffed green olives, chopped
2/3 cup pitted ripe olives, chopped
2/3 cup celery, chopped
2 garlic cloves, pressed
1/2 cup Italian salad dressing

Sandwich Fillings:
8 ounces thinly sliced deli meat such as hard salami, turkey or ham
4 ounces thinly slices cheese such as provolone, Swiss or mozzarella

1. For bread, spray Deep Dish Baker with olive oil using Kitchen Spritzer. In Classic 2-Qt. Batter Bowl, combine hot roll mix and yeast. Using Mix 'N Scraper, stir in hot water, butter and egg until dough pulls away from side of bowl. Turn dough out onto lightly floured surface. Knead dough 5 minutes until smooth. Cover dough with Batter Bowl; let rest 5 minutes. Using lightly floured Dough and Pizza Roller, evenly roll out dough in Baker. Cover loosely with plastic wrap and cloth towel. Let rise in a warm place (80-85 degrees F) for 30 minutes.

2. Preheat oven to 375 degrees F. Uncover dough and lightly spray with olive oil. Press 1 garlic clove over dough using Garlic Press; spread evenly with Skinny Scraper. Using Deluxe Cheese Grater, grate Parmesan cheese over dough. Bake 15-20 minutes or until deep golden brown. Remove bread from Baker to Nonstick Cooling Rack. Cool 10 minutes.

3. Meanwhile, for olive salad, chop olives and celery using Food Chopper; place in 1-Qt. Batter Bowl. Add pressed garlic and dressing; mix well.

4. To assemble sandwich, cut bread in half horizontally using Serrated Bread Knife. Spread 1 cup of the olive salad over bottom half of bread. Cover with overlapping slices of meat and cheese; top with remaining olive salad. Cover with top half of bread. Cut into wedges.

Yield: 8 servings