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New Orleans-Style Subs

 New Orleans-Style Subs
This hearty muffuletta-style sandwich contains loads of meat and cheese. The chopped olive spread makes it a New Orleans classic. —Shannon Lee Denney, Milwaukee, Wisconsin
12 ServingsPrep: 30 min. Broil: 5 min.


  • 1-1/3 cups giardiniera
  • 2/3 cup chopped pitted green olives
  • 2/3 cup pitted ripe olives
  • 2 loaves (1 pound each) unsliced French bread
  • 1/4 cup fat-free Italian salad dressing
  • 1/2 pound thinly sliced deli ham
  • 1/2 pound thinly sliced deli turkey
  • 1/2 pound sliced reduced-fat provolone cheese
  • 1/2 pound thinly sliced deli roast beef
  • 1/2 pound sliced reduced-fat Colby-Monterey Jack cheese
  • 2 medium tomatoes, sliced
  • 2 cups shredded lettuce
  • 1 large red onion, thinly sliced and separated into rings


  • Place giardiniera and olives in a food processor; cover and process
  • until coarsely chopped. Set aside.
  • Cut bread in half lengthwise; carefully hollow out top and bottom of
  • loaves, leaving 1/2-in. shells (discard removed bread or save for
  • another use). Place on two large baking sheets. Broil 4-6 in. from
  • the heat for 3-4 minutes or until toasted. Brush bottom halves with
  • dressing; layer with ham, turkey and provolone cheese. Spread top
  • halves with olive mixture; layer with roast beef and Colby-Monterey
  • Jack cheese.
  • Broil 2-3 minutes longer or until cheese is melted. Layer bottom

2 of 2

New Orleans-Style Subs (continued)

Directions (continued)

  • halves with tomatoes, lettuce and onion; replace tops. Cut each loaf
  • into six slices. Yield: 12 servings.
Nutritional Facts: 1 slice equals 336 calories, 11 g fat (5 g saturated fat), 46 mg cholesterol, 1,368 mg sodium, 32 g carbohydrate, 2 g fiber, 27 g protein.