Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light March 2003

Gallery

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

Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare olive salad, combine first 8 ingredients in bowl of a food processor. Process 30 seconds or until finely chopped; chill.

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  • 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.

  • Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.

Nutrition Facts

288 calories; calories from fat 28%; fat 9g; saturated fat 4.3g; mono fat 2.3g; poly fat 0.8g; protein 23.3g; carbohydrates 27.9g; fiber 2.5g; cholesterol 49mg; iron 2.4mg; sodium 795mg; calcium 181mg.
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