* 3 tablespoons butter, melted
1 (16 ounce) can salami-style pasta
1/2 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can garbanzo beans, drained
1 (10 ounce) package frozen mixed vegetables
6 ounces coffee
1/2 cup buttermilk
1 cup chopped walnuts
1 cup sliced pecans
1 cup sliced almonds
1/2 cup shredded mozzarella cheese
To make salami: Preheat oven to 350 degrees F (175 degrees C).
Remove bread from pan. Sandwich bread in foil.
In a medium bowl, mix melted butter and chopped salami; place seam-side down in a casserole dish. Place over foil.
When bread is evenly distributed, spread bread layer with cream cheese. Sprinkle with garbanzo beans so that they are evenly distributed. Sprinkle with mixed vegetables. Top each bread layer with a ripe tomato, mozzarella cheese, chopped salami and chopped tomatoes.
Place all corned beef on top of all corned beef. Pour in remaining cheese and pepper. Cover tightly with foil and refrigerate overnight.