Muffuletta Sandwich On Sourdough Bread Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1/2 cup large (queen) pimiento-stuffed olives, sliced

1 1/2 tablespoons active dry yeast

2 cups bread flour

1 1/2 cups sourdough starter, recipe follows

1 large round sourdough bread loaf, recipe follows

1/2 cup pitted brine-cured black olives, such as Nicoise, sliced

1 teaspoon minced garlic

3 cups all-purpose flour

3 cups warm water (110 degrees F)

4 ounces mozzarella, thinly sliced

1 teaspoon sugar

3/4 teaspoon freshly ground black pepper

4 ounces provolone, or Fontina, thinly sliced

1 tablespoon minced shallots

4 ounces mortadella, thinly sliced

3/4 to 1 cup Creole Olive Salad, recipe follows

1 tablespoon finely chopped celery

1 tablespoon minced fresh flat-leaf parsley

Pickled pepperoncini, garnish

3/4 teaspoon salt

4 ounces cappocolo, culatello, or other cured Italian ham, thinly sliced

1/4 cup extra-virgin olive oil

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