Multiple layers of thinly sliced meat and cheese with a chopped olive mixture make up a typical muffuletta. The simplified version of the filling sandwich uses prosciutto and Italian fontina cheese.
- Makes: 6 servings
- Prep: 20 mins
- Chill: 2 hrs
tablespoons olive oil
tablespoons white wine vinegar
teaspoons snipped fresh oregano
teaspoon Dijon-style mustard
teaspoon crushed red pepper
slices crusty sourdough bread
medium tomatoes, sliced
ounces thinly sliced Italian Fontina or provolone cheese
ounces thinly sliced prosciutto, or mortadella
cups loosely packed fresh basil leaves
pepperoncini salad peppers, seeded and thinly sliced
- In screw-top jar combine olive oil, vinegar, oregano, mustard, and crushed red pepper. Cover; shake well. Set aside.
- On six of the bread slices layer tomatoes, cheese, prosciutto, basil, and pepperoncini salad peppers. Shake oil mixture. Drizzle oil mixture over top of peppers.
- Shake oil mixture. Drizzle oil mixture over peppers. Top with remaining six bread slices. Wrap tightly. Place sandwich on a cutting board or tray. Place a shallow baking pan on top of sandwich. Chill up to 2 hours before serving. Makes 6 main-dish sandwiches.
Nutrition Facts (Italian Muffuletta)
- Per serving:
- 354 kcal cal.,
- 24 g fat
- (8 g sat. fat,
- 2 g polyunsaturated fat,
- 11 g monounsatured fat),
- 85 mg chol.,
- 1596 mg sodium,
- 13 g carb.,
- 2 g fiber,
- 3 g sugar,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet