Chicken Muffuletta

Chicken Muffuletta Recipe
Photo: Jan Smith
This make-ahead sandwich is a lighter take on an old New Orleans favorite. Use a fork to scrape the bread and hollow the loaves.


12 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Caloriesfromfat 22 %
Fat 8.2 g
Satfat 2.8 g
Monofat 2.7 g
Polyfat 0.7 g
Protein 21.7 g
Carbohydrate 44.9 g
Fiber 3.1 g
Cholesterol 45 mg
Iron 3.1 mg
Sodium 1004 mg
Calcium 96 mg


3 cups chopped seeded tomato (about 2 medium)
Cooking spray
8 cups diced peeled eggplant (about 1 pound)
1 1/2 cups chopped onion
2 teaspoons chopped fresh thyme
1/4 teaspoon black pepper
1 1/3 cups chopped pimiento-stuffed olives (about 7 ounces)
1/4 cup chopped pepperoncini (about 5 medium)
4 ounces sharp provolone cheese, finely diced (about 1 cup)
2/3 cup (2 ounces) chopped reduced-fat hard salami
1 tablespoon olive oil
1 tablespoon balsamic vinegar
4 (8-ounce) loaves French bread
1 pound skinless, boneless rotisserie chicken breast, thinly sliced


Spread tomato evenly onto several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 10 minutes.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggplant and onion; sauté 10 minutes or until eggplant is tender and beginning to brown. Stir in thyme and pepper; cook 1 minute, stirring occasionally. Spoon eggplant mixture into a large bowl.

Coat pan with cooking spray. Add tomato; cook 2 minutes, stirring frequently. Stir tomato into eggplant mixture. Cool to room temperature.

Stir olives and next 5 ingredients (through vinegar) into eggplant mixture.

Cut French bread loaves in half horizontally. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Spread about 3 tablespoons olive mixture over bottom half of each loaf. Arrange chicken evenly on bottom halves. Top chicken evenly with remaining 3 tablespoons olive mixture; cover with top halves of loaves. Wrap loaves with plastic wrap; refrigerate up to 24 hours. Cut each loaf into 3 pieces just before serving.

Kathryn Conrad,

Cooking Light

March 2006
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