New Orleans-Style Muffuletta
Olive salad -- piled onto ciabatta with layers of Italian meats and cheeses -- distinguishes this sandwich from an ordinary sub.
Source: Better Homes and Gardens
Gallery
Credit: Blaine Moats
Recipe Summary
Ingredients
Directions
Giardiniera-Style Muffuletta:
Prepare as above, except omit the olives, parsley, lemon juice, and oregano and omit Step 1. Drain one 16-ounce jar of pickled mixed vegetables (giardiniera), reserving the liquid. Chop the vegetables, removing any pepperoncini stems if present. In a medium bowl stir together chopped vegetables; 2 tablespoons of the reserved liquid; 1/4 cup chopped pimiento-stuffed green olives and/or pitted ripe olives; 1 clove garlic, minced; and 1 tablespoon olive oil. Assemble sandwich as above, spooning the pickled vegetable mixture on top of the tomato slices.
Nutrition Facts
Per Serving:
435 calories; fat 21g; cholesterol 41mg; saturated fat 8g; carbohydrates 43g; mono fat 9g; poly fat 2g; insoluble fiber 3g; sugars 1g; protein 20g; vitamin a 631.7IU; vitamin c 7.1mg; thiamin 0.6mg; riboflavin 0.4mg; niacin equivalents 4.9mg; vitamin b6 0.2mg; folate 133.1mcg; vitamin b12 0.7mcg; sodium 1512mg; potassium 316mg; calcium 302.9mg; iron 3.2mg.