French Boule

• Toasting
• Sandwiches
• Passing with dinner
• Using in recipes
• Serving at a festive occasion

Recipe:

Muffuletta

Adapted from Roadfood Sandwiches by Jane and Michael Stern, All Star Sandwich Bar, Cambridge, Massachusetts

1 loaf Breadsmith French Boule
5 to 6 ounces thinly sliced Genoa salami
5 to 6 ounces thinly sliced ham
5 to 6 ounces mortadella
5 to 6 ounces thinly sliced provolone cheese
Olive salad (recipe below)

Slice the loaf of bread in half horizontally and scoop out about half of the soft interior from the top and bottom (use for homemade bread crumbs). Brush the bottom of the loaf with the juice from the olive salad marinade. Layer on the cold cuts and cheese. Top the cold cuts with as much olive salad as will fit without spilling out. Replace the top of the loaf. Cut into wide wedges and serve.

Olive Salad

Makes 1 ½ cups, enough for 2 to 3 large loaf sandwiches

1 cup coarsely chopped green olives
¼ cup finely diced celery
¼ cup finely diced carrot
2 teaspoons chopped garlic
2 tablespoons dried oregano
1 teaspoon freshly ground pepper
¼ to ½ cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice

Thoroughly mix together all the ingredients in a medium bowl. Cover and marinate at room temperature for 12 hours. The salad will keep for several days refrigerated but gradually loses its punch.

French Boule is available every day in Edina, Minnetonka and St. Paul.

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