Muffuletta Subs Recipe
Muffuletta Subs Recipe photo by Taste of Home

Muffuletta Subs Recipe

Publisher Photo
“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.“
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Muffuletta Subs in Simple & Delicious July/August 2007, p50

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.

Light-Bodied White Wine

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

Reviews for Muffuletta Subs

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 27, 2012

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.)

MY REVIEW
Reviewed Jan. 18, 2012

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?

MY REVIEW
Reviewed Jun. 13, 2010

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.

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