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Hearty Muffuletta Loaf Recipe

In the summer, we love to picnic outdoors as much as possible. Loaded with meat and flavor, this sandwich always satisfies the heartiest of appetites.

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Hearty Muffuletta Loaf Recipe

Prep/Total Time: 15 min.

Yield: 6-8 Servings

15 15

Ingredients

1 loaf (1 pound) French bread
1/2 cup olive oil
1/3 cup red wine vinegar
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup (4 ounces) shredded mozzarella cheese
1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
1/2 cup sliced pimiento-stuffed olives
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup sliced fresh banana peppers
1/4 cup chopped red onion
1/4 pound sliced Genoa salami
1/4 pound sliced Cotto salami
1/4 pound sliced pepperoni
1/4 pound sliced provolone cheese

Directions

Cut bread in half lengthwise; hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.)
Combine the oil, vinegar, oregano and garlic; brush half on the inside of shell. Add the mozzarella cheese, artichoke hearts, olives, peppers and onion to the remaining oil mixture. Spoon into bottom of bread shell; layer with meats and cheese. Replace bread top. Wrap tightly in plastic wrap; refrigerate until ready to serve. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 606 calories, 43 g fat (13 g saturated fat), 60 mg cholesterol, 1,673 mg sodium, 35 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Hearty Muffaleta Loaf in Home-Style Soups, Salad and Sandwiches Cookbook , p92