Crowd-Pleasin' Muffuletta Recipe

Crowd-Pleasin' Muffuletta Recipe photo by Taste of Home

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A garlic-olive paste is the delicious difference in this hearty make-ahead sandwich. —Jeannie Yee, Fremont, California

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Crowd-Pleasin' Muffuletta Recipe

Prep: 1 hour + chilling

Yield: 12-14 Servings

60 60

Ingredients

1 cup pimiento-stuffed olives, finely chopped
1 cup pitted ripe olives, finely chopped
2/3 cup olive oil
1/2 cup chopped roasted sweet red peppers
3 tablespoons minced fresh parsley
2 tablespoons red wine vinegar
3 garlic cloves, minced
1 round loaf (2 pounds) unsliced Italian bread
1 pound thinly sliced deli turkey
12 ounces thinly sliced part-skim mozzarella cheese (about 16 slices)
1 pound thinly sliced hard salami
1 pound thinly sliced deli ham

Directions

In a large bowl, combine the first seven ingredients; set aside. Cut bread in half horizontally. Carefully hollow out top and bottom, leaving a 1-in. shell (save removed bread for another use).
Spread 1-1/2 cups olive mixture over bottom of bread shell. Spread remaining olive mixture over top of bread shell. In bottom of bread, layer the turkey, half of the cheese, salami, remaining cheese and ham. Replace bread top. Wrap tightly in plastic wrap. Refrigerate for 4 hours or overnight. Cut into wedges to serve. Yield: 12-14 servings.

Nutritional Facts 1 muffaletta equals 573 calories, 33 g fat (10 g saturated fat), 77 mg cholesterol, 2,291 mg sodium, 37 g carbohydrate, 2 g fiber, 32 g protein.

Originally published as Crowd-Pleasin' Muffuletta in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p207