Chicken and Roast Beef Muffulettas

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Although classic muffulettas include layers of ham, salami, and provolone cheese, olive salad is the hallmark of the real thing. Wrapping the sandwich tightly with plastic wrap and refrigerating it helps the flavors to meld.

Yield: 12 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 28%
  • Fat: 9g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 23.3g
  • Carbohydrate: 27.9g
  • Fiber: 2.5g
  • Cholesterol: 49mg
  • Iron: 2.4mg
  • Sodium: 795mg
  • Calcium: 181mg

Ingredients

  • Olive Salad:
  • 1/2 cup kalamata olives, pitted
  • 1/4 cup chopped fresh basil
  • 2 tablespoons capers, drained
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons olive oil
  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
  • 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
  • 1 garlic clove, minced
  • Muffuletta:
  • 12 (1 1/2-ounce) French bread rolls
  • 6 (1-ounce) slices Swiss cheese
  • 12 (1-ounce) slices roasted breast of chicken
  • 12 (1-ounce) slices deli roast beef
  • 6 cups gourmet salad greens

Preparation

  1. To prepare olive salad, combine first 8 ingredients in bowl of a food processor. Process 30 seconds or until finely chopped; chill.
  2. To prepare muffuletta, cut rolls in half horizontally. Cut each cheese slice in half crosswise. Spread about 2 1/2 tablespoons olive mixture onto top half of each roll. Layer 1/2 cup greens, 1/2 cheese slice, 1 roast beef slice, and 1 chicken slice on each roll bottom; cover with top of roll.
  3. Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.
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