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Muffuletta Subs Recipe

Muffuletta Subs Recipe photo by Taste of Home

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“I love the taste and no-stress preparation of these hearty sandwiches,” writes Joan Hallford of North Richland Hills, Texas. “They're a snap to fix and can be kept warm in an insulated carrier for handy transporting.“

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Muffuletta Subs Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

Ingredients

1 cup pitted ripe olives
1 cup pimiento-stuffed olives
1 jar (7-1/2 ounces) marinated artichoke hearts, drained
1/2 cup mayonnaise
1 tablespoon capers, drained
1/2 teaspoon garlic salt
6 submarine buns, split
1 pound sliced deli ham
1/2 pound thinly sliced hard salami
12 slices process American cheese

Directions

In a food processor, finely chop olives and artichokes. Add the mayonnaise, capers and garlic salt; cover and process until blended. Spread over the cut sides of buns. Layer the ham, salami and cheese on bun bottoms; replace tops.
Wrap each sandwich in foil; place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until cheese is melted. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 982 calories, 55 g fat (15 g saturated fat), 104 mg cholesterol, 3,775 mg sodium, 80 g carbohydrate, 4 g fiber, 42 g protein.

Originally published as Muffuletta Subs in Simple & Delicious July/August 2007, p50

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Muffuletta Subs

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Reviewed on Jan. 27, 2012 by kitty-san

Not being a meat-lover, I omit the meat and use provolone instead of that American cheese processed "food". The bread can make or break this sandwich, so be sure to use a thick-crusted rustic bread. (I also hollow mine out so I don't have more bread than filling.)

Reviewed on Jan. 18, 2012 by Toni51

I have never before played "nutrition police," but can the sodium and fat listed possibly be right? The sodium is 1.5 times the recommended daily allowance, and the fat is 85% of the RDA. I can see that there are a lot of salty and fatty ingredients, but I can't imagine that each individual sandwich could be that high?

Reviewed on Jun. 13, 2010 by ashtay

I've made these dozens of times, I use mozzarella cheese slices and a almost 1 tsp garlic powder (not garlic salt) and a dash of sea salt and these are the BEST!!! A friend said these were so good, he thought it was a subway sub! Very yummy. My husband takes them for his lunch the next day.