Chicken Muffuletta

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.

Yield: 12 servings (serving size: 1 piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 22%
  • Fat: 8.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 21.7g
  • Carbohydrate: 44.9g
  • Fiber: 3.1g
  • Cholesterol: 45mg
  • Iron: 3.1mg
  • Sodium: 1004mg
  • Calcium: 96mg


  • 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


  1. Spread tomato evenly onto several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 10 minutes.
  2. 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.
  3. Coat pan with cooking spray. Add tomato; cook 2 minutes, stirring frequently. Stir tomato into eggplant mixture. Cool to room temperature.
  4. Stir olives and next 5 ingredients (through vinegar) into eggplant mixture.
  5. 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.
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