Italian Muffuletta

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
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Italian Muffuletta
Ingredients
3
tablespoons olive oil
2
tablespoons white wine vinegar
2
teaspoons snipped fresh oregano
1
teaspoon Dijon-style mustard
1/4
teaspoon crushed red pepper
12
slices crusty sourdough bread
2
medium tomatoes, sliced
6
ounces thinly sliced Italian Fontina or provolone cheese
6
ounces thinly sliced prosciutto, or mortadella
2
cups loosely packed fresh basil leaves
5
pepperoncini salad peppers, seeded and thinly sliced
Directions
  1. In screw-top jar combine olive oil, vinegar, oregano, mustard, and crushed red pepper. Cover; shake well. Set aside.
  2. 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.
  3. 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
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