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Easy Muffuletta

Makes: 6 to 8 servings
Start to Finish 20 mins
Easy Muffuletta
  • 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

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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