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Muffulettas

Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 2 sandwich halves)
These sandwiches can be prepared the day before and brown-bagged for lunch. The olive salad—which some consider the best part—will moisten the bread overnight.

Ingredients

  • 1 1/2 cups bottled giardiniera, drained and chopped (about 6 ounces)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 10 pimiento-stuffed manzanilla (or green) olives, chopped
  • 1 garlic clove, minced
  • 4 (2-ounce) Kaiser rolls, cut in half horizontally
  • 4 (1/2-ounce) slices reduced-fat provolone cheese
  • 4 ounces skinless, boneless rotisserie chicken breast, sliced (about 1 breast)
  • 4 thin slices Genoa salami (about 1 1/2 ounces)
  • 4 thin slices ham (about 2 ounces)

Nutrition Information

  • calories 352
  • fat 16.9 g
  • satfat 4.5 g
  • monofat 9.1 g
  • polyfat 2 g
  • protein 22.2 g
  • carbohydrate 27.1 g
  • fiber 1.2 g
  • cholesterol 47 mg
  • iron 2.7 mg
  • sodium 947 mg
  • calcium 166 mg

How to Make It

  1. Combine first 5 ingredients in a bowl; mix well.

  2. Layer bottom half of each roll with 1 provolone cheese slice, 1 ounce chicken, 1 salami slice, and 1 ham slice; top each portion with about 1/3 cup olive mixture and top halves of rolls. Wrap each sandwich tightly in plastic wrap; chill at least 1 hour or overnight. Remove plastic wrap; cut each sandwich in half.