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 Day Boat Sandwiches

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Registration date : 2008-09-25

PostSubject: Day Boat Sandwiches   July 31st 2012, 8:10 pm



Day Boat Sandwiches
This sandwich is similar to the famous New Orleans muffaletta. Starting with a large, hollowed
loaf of bread, the filling is built from layers of cold cuts, cheese, and vegetables. I then wrap
everything tightly so the filling gets compressed and the flavors soak into the bread. Each wedge is
packed with colorful ingredients that are substantial enough for a complete meal. I like to make it
when Paul and I take a day off to go fishing.We have something delicious to nosh all day while
we wait (and wait and wait) for the fish to bite.

1 large round (9 to 10 inches in diameter) crusty bread loaf
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil
2 cups shredded iceberg lettuce
2 tomatoes, sliced
6 ring-shaped slices red onion
1/3 to 1/2 cup vinaigrette or Italian dressing,
divided
1/2 pound sliced Genoa salami
1/2 pound sliced ham, preferably cappicola
6 slices cheese, such as provolone
1/2 cup roasted red or yellow bell peppers, or a combination
1 jar (4 ounces) marinated artichoke hearts,
drained and cut into bite-size pieces
1/2 cup sliced green olives
1/2 cup sliced black olives
1/4 cup pickled hot peppers, cut into rings
Kosher salt and freshly ground black
pepper, to taste

■ With a sharp, serrated knife remove the top
2 inches of the bread. Set the top aside. Using
your fingers, hollow out the center of the
bread, discarding the bread or reserving for
stuffing or croutons.

■ In a small bowl mix together the basil and
the olive oil. Using a pastry brush or the back
of a spoon, brush the inside of the hollowedout
bread and the inside of the top half of the
bread with this mixture. Place the lettuce on
the bottom of the hollowed-out loaf. Layer the
tomato slices, then the onion slices. Drizzle
with 1 to 2 tablespoons of the vinaigrette.
Layer the salami, ham, cheese, roasted
peppers, artichoke hearts, green and black
olives, and hot peppers, drizzling 1 to 2
tablespoons of the vinaigrette between each
layer. Season with salt and pepper.

■ Place the top onto the loaf of bread. Wrap the
sandwich very tightly with aluminum foil. Let sit at
room temperature for at least 1 hour before
serving. Cut into wedges or slice into pieces.

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