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Jarlsberg Muffaletta Sandwich

December 15, 2012

1 loaf French or Italian bread

1 tablespoon extra virgin olive oil

2 tablespoons white wine vinegar

¼ cup grated Romano cheese

1 teaspoon grainy mustard

½ cup light mayonnaise

2 teaspoons capers

1 ripe avocado, sliced

½ cup EACH sliced green and black olives

Fresh basil leaves (about 12)

4 tomatoes, sliced OR 4 ounces roasted red pepper, sliced

¾ pound thinly sliced Jarlsberg Lite cheese

1 large red onion, thinly sliced

Slice bread lengthwise.  Hollow out to within ¾-inch of outer crust (process “insides” to make breadcrumbs, for future recipes).

In blender or food processor, combine oil with vinegar, Romano cheese, mustard, mayonnaise and capers; process until blended. Spread mixture evenly on inside of bread halves.  Layer remaining (7) ingredients in bottom half, splitting cheese into three separate layers.  Top with remaining half of bread and wrap tightly in plastic wrap at least 30 minutes before serving (sandwich tastes best when served at room temperature).  You can also refrigerate for next day (or two) use.  When ready to serve, unwrap and slice into 2- to 4-inch portions.

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