Sandwiches: Muffuletta Sandwich | Submitted By: Suzanne

1 (1 pound) loaf fresh Italian bread1/3 cup olive oil1/3 cup grated Parmesan cheese1 tablespoon dried basil1 tablespoon dried oregano8 oil-cured black olives, pitted and chopped8 pitted green olives, chopped1/4 pound thinly sliced salami1/4 pound thinly sliced ham1/2 pound provolone cheese, sliced1/4 pound mozzarella cheese, slicedSlice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano. On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings. Amount Per Serving  Calories: 983 | Total Fat: 60.4g | Cholesterol: 109mg

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Sandwiches: Easy Lamb Shawarma | Submitted By: HAMLET32

2 cups plain yogurt1/4 cup distilled white vinegar1/4 cup olive oil3 tablespoons lemon juice3 cloves garlic, minced1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon dried oregano2 bay leaf3 1/2 pounds boneless leg of lamb, trimmed of fat, and cut into thin strips2 tablespoons olive oil8 (8 inch) pita bread rounds2 tomatoes, thinly sliced1 onion, thinly sliced1/2 bunch fresh mint leavesWhisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve. Amount Per Serving  Calories: 665 | Total Fat: 25.7g | Cholesterol: 80mg

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