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Muffuletta Subs

 Muffuletta Subs
“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.“
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Muffuletta Subs (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.