Muffuletta Sandwich Recipe

Recipesfull introduces to you: Sandwich Recipes. (Muffuletta Sandwich Recipe). My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.

Brief

Prep 15 mins

Total: 15 mins

Servings: 4

Yield: 4 servings

Muffuletta Sandwich Recipe

Ingredients

1 (1 pound) loaf fresh Italian bread

⅓ cup olive oil

⅓ cup grated Parmesan cheese

1 tablespoon dried basil

1 tablespoon dried oregano

8 oil-cured black olives

pitted and chopped

8 pitted green olives

chopped

¼ pound thinly sliced salami

¼ pound thinly sliced ham

½ pound provolone cheese

sliced

¼ pound mozzarella cheese

sliced

Traditional Gyro Meat

Lunch

Directions

Step 1

Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese basil and oregano.

Step 2

On the bottom half layer chopped black olives and chopped green olives then the salami ham provolone and mozzarella. Cover with top layer and cut into 4 servings.

Nutritional Information

Muffuletta Sandwich Recipe

Servings Per Recipe:4

Calories: 975.4

% Daily Value *

Protein: 46.2g 92%

Carbohydrates: 61.3g 20%

Dietary Fiber: 3.9g 16%

Sugars: 1.7g

Fat: 59.9g 92%

Saturated Fat: 22.2g 111%

Cholesterol: 107.4mg 36%

Vitamin A Iu: 810.8IU 16%

Niacin Equivalents: 16.7mg 129%

Vitamin B6: 0.4mg 25%

Vitamin C: 10.5mg 18%

Folate: 229.7mcg 57%

Calcium: 856.7mg 86%

Iron: 5.4mg 30%

Magnesium: 69.4mg 25%

Potassium: 478.3mg 13%

Sodium: 2790.2mg 112%

Thiamin: 0.9mg 91%

Calories From Fat: 539.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.