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Muffaletta

Fr. Paul Seil’s Muffaletta Sandwich

“A muffaletta is one of the great sandwiches of the world,” said Fr. Paul Seil Pastor of St. Lawrence Parish in Buffalo. “This sandwich originated in New Orleans, Louisiana.”

On a fresh round Italian roll put:
1 – 2 slices each:
Mortadella
Capacolla
Genoa Salami
Mozzarella or provolone cheese
Spread top of roll with a generous helping of Olive Salad.
Assemble sandwich and cut in half.

“Tapenade is the olive spread used for this sandwich,” explains Fr. Paul. “It is also delicious on toast or plain but fresh bread.”

Tapenade

1-cup black cured pitted olives
3 tbsp. anchovy paste (or to taste)
2 cloves garlic
2-3 tbsp. olive oil
3 tbsp. capers
A few sprigs Italian Parsley to taste

Put garlic, olives, and anchovy paste in the food processor. Process a few pulses until chopped but not too smooth. It should have some texture. Add capers, olive oil, and parsley and process for a couple of seconds till mixed. Serve as bread spread instead of butter or olive oil.

Banana’s Foster

½ c brown sugar
4 bananas – sliced thin
¼ c Rum
½ stick butter
Vanilla Ice Cream

Melt butter and sugar in a frying pan. Add bananas and cook for about 5 minutes. Add Rum. Serve over ice crem