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Easy Muffuletta
Ingredients
- 1 16 ounce jar pickled mixed vegetables (1-1/2 cups)
- 1/4 cup chopped pimiento-stuffed green olives and/or pitted ripe olives, drained
- 1 clove garlic, minced
- 1 tablespoon olive oil or salad oil
- 1 9-inch round loaf unsliced Italian bread
- 6 ounces thinly sliced lower-sodium cooked ham
- 4 ounces sliced provolone cheese
- 4 ounces thinly sliced salami
- Black pepper
Directions
1. Drain vegetables, reserving 2 tablespoons liquid. Chop vegetables. Combine vegetables, reserved liquid, olives, garlic, and oil.
2. Slice bread in half horizontally. On bottom half layer ham, cheese, and salami. Top with vegetable mixture. Sprinkle with black pepper. Cover with bread top. Secure with wooden picks. To serve, cut into wedges. Makes 6 to 8 servings.
From the Test Kitchen
- To reduce sodium by 200 mg per serving, omit pickled vegetables; substitute 1-1/2 cups chopped assorted fresh vegetables, such as broccoli, carrot, celery, and sweet peppers. Add 2 tablespoons lemon juice in place of reserved liquid and an additional 1 tablespoon oil.
Nutrition Facts
(Easy Muffuletta)
- Servings Per Recipe 6,
- cal. (kcal) 476,
- Fat, total (g) 21,
- chol. (mg) 43,
- sat. fat (g) 7,
- carb. (g) 49,
- fiber (g) 1,
- pro. (g) 23,
- vit. C (mg) 8,
- sodium (mg) 1776,
- calcium (mg) 172,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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