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Delicious muffuletta makes no apologies

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By Lisa Abraham
Akron Beacon Journal
There's a reason Taste of Home is the largest-selling cooking magazine in the country.
It's filled with the kind of everyday, uncomplicated recipes that we all use.
While other magazines may tout organic greens and grass-fed beef, Taste of Home doesn't apologize for the can of cream of mushroom soup, pouch of shredded cheddar cheese or other basic grocery store ingredients that are common to its recipes.
It's that attitude that makes the brand's cookbooks so popular.
The latest book, "Taste of Home Recipes Across America," is now on store shelves. With more than 735 recipes submitted by readers, it's a large compilation of regional favorites from across the country, including this recipe.
This is great for an easy supper or for taking to a tailgate party.
Free to substitute ham or any other Italian meats such as capicola or mortadella.
Deluxe muffuletta
2/3 cup pimento-stuffed olives, chopped
1 can (4 1/4 ounce) chopped ripe (black) olives
6 tablespoon shredded
Parmesan cheese
1/4 cup Italian salad dressing
2 teaspoon minced garlic
1 round loaf (1 pound) Italian bread
1/2 pound sliced deli turkey
1/4 pound sliced Swiss cheese
1/4 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/4 pound thinly sliced bologna
In a small bowl, combine the first five ingredients; set aside.
Cut the bread in half horizontally; carefully hollow out the top and bottom, leaving a 1-inch shell (save insides of bread for another use).
Spoon half of the olive mixture over bottom half of bread. Layer with turkey, Swiss cheese, salami, provolone cheese, bologna and remaining olive mixture. Replace bread top.
Cut into six wedges.
Makes 6 servings.
"Taste of Home Recipes Across America"
Story tags » FoodCooking

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