Read on to see how olives, pickled veggies and provolone work together to make these classic New Orleans-Style Muffuletta Sandwiches. These muffuletta sandwiches are easy to make, taking only 15 minutes to prep.
What You Need
Original recipe yields 6 servings
1/3 cup chopped pimento-stuffed green olives
1/3 cup chopped Kalamata olives
1/3 cup drained giardiniera plus 1 Tbsp. liquid from jar
2 Tbsp. chopped Italian parsley
1 loaf Italian bread (12 oz.), split
6 slices OSCAR MAYER Cotto Salami
4 KRAFT Provolone Cheese Slices
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Let's Make It
Combine olives, giardiniera with liquid, and parsley.
Hollow out both bread halves, leaving 1/2-inch-thick shells. Discard removed bread or reserve for another use. (See tip.)
Spread bottom half of bread loaf with half the olive mixture; top with layers of salami, cheese and remaining olive mixture. Cover with top of bread, pressing top of bread into filling to secure. Wrap tightly.
Refrigerate 1 hour or until chilled.
Serve with a fresh fruit salad or crisp baked potato chips.
How to Use the Removed Bread
Process the removed bread (from insides of bread shells) in food processor or blender until fine crumbs form. Store in airtight container in freezer until ready to use in your favorite recipe calling for fresh bread crumbs.
This flavorful sandwich can be stored, tightly wrapped, in refrigerator up to 4 hours before serving. The longer the sandwich is refrigerated, the better the flavor.
Substitute chopped fresh basil for the parsley.
Substitute a small round whole wheat loaf (15 oz.) for the Italian bread loaf.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.