Down Home Muffalatta Tuesday, September 23, 2008

Ingredients

Assorted Lay’s sliced luncheon meats bologna, pickle and pimento, sliced ham and any others you like
Assorted sliced Cheeses, American, Cheddar, Swiss, Provolone
Spinach leaves
1/2 cup Chow chow, drained (approx)
1/4 cup olive oil
1 round Hawaiian loaf of bread

Directions

Split loaf of bread crosswise and hollow out both the top and bottom leaveing a good shell of both. Arrange 4 or 5 slices of 2 or 3 of the meats, cover with a layer of spinach, add a layer of cheese slices and another layer of spinach. Mix drained chow chow and olive oil and spread over spinach. Repeat with meat, spinach, cheese and chow chow. Cover sandwich and wrap in foil. Bake in a 350 deg oven about 10 minutes or until cheese is softened. Remove from oven and cut into wedges to serve. In case you do not know, the muffalatta (there are many spellings of this word) was created at the Acme Grocery store in the French Quarter in New Orleans. It is a dandy.

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