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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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