Muffelatta Sandwich Recipe
Servings: 1
Ingredients
- 1 c. Green olives with
- Â Â Pimientos, coarsely minced
- 1 c. Kalamata olives, pitted coarsely minced
- Â Â sm Jar pickled cocktail onions halved
- 3 x Anchovies, minced
- 3 x Pimientos in brine, minced
- 1 Tbsp. Fresh parsley, snipped
- Â Â Healthy pinch of oregano
- 2 Tbsp. Fresh basil, chopped
- 1/4 c. Extra virgin olive oil
- 2 x Cloves garlic, chopped
- 2 Tbsp. White wine vinegar
- Â Â Use Balsamic vinegar if
- Â Â Available
- 3 x Ripe tomatoes, sliced thin
- 1/2 head romaine lettuce, finely shredded
- 1 med Red onion - sliced very thin
- 4 ounce Genoa salami - sliced thin
- 2 ounce Prosciutto - sliced thin
- 2 ounce Mortadella
- 2 ounce Provolone cheese-sliced thin
- 2 ounce Fontina cheese
- 1 x 7-to-9-inch round loaf
- Â Â Italian bread
Directions
- Mix the olives,onions, anchoves, pimientos, parsley, oregano, basil, oil, garlic and vinegar together in a small non-corrosive bowl; slice the bread in half horizontally and remove the crumbs from each half leaving a one-half inch shell; on bottom half of the bread shell, spread one half of the olive mix; arrange on top, half of the tomato, lettuce and onions; arrange on top of this all the meats and cheeses, then the remaining tomato, lettuce and onions; spoon on the remaining olive mix and cover with the top bread shell. Preheat oven to 400 and bake sandwich on a baking sheet till cheese melts, about 15 min; slice into wedges and serve.
- Note: Use Balsamic vinegar if available. MM
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 895g | |
| Calories 1608 | |
| Calories from Fat 1153 | 72% |
| Total Fat 129.48g | 162% |
| Saturated Fat 33.3g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 5176mg | 216% |
| Potassium 1066mg | 30% |
| Total Carbs 70.62g | 19% |
| Dietary Fiber 13.5g | 45% |
| Sugars 14.18g | 9% |
| Protein 49.1g | 79% |
