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Crowd-Pleasin' Muffuletta

 Crowd-Pleasin' Muffuletta
A garlic-olive paste is the delicious difference in this hearty make-ahead sandwich. —Jeannie Yee, Fremont, California
12-14 ServingsPrep: 1 hour + chilling

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.

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Crowd-Pleasin' Muffuletta (continued)

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.