Turkey Muffuletta Recipe

5 5 5
Turkey Muffuletta Recipe
Turkey Muffuletta Recipe photo by Taste of Home
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Turkey Muffuletta Recipe

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5 5 5
Publisher Photo
You have to resist the temptation to eat this impressive, multi-layered sandwich immediately! It needs to "rest" at least 30 minutes in the refrigerator to allow the flavors to meld. But it's worth the wait. —Gilda Lester, Millsboro, Delaware
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 loaf (1 pound) Italian bread
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 pound sliced deli turkey
  • 6 ounces provolone cheese, thinly sliced
  • 1 jar (7 ounces) roasted sweet red peppers, drained and sliced
  • 1/2 cup sliced pimiento-stuffed olives
  • 1 large tomato, sliced
  • 3 tablespoons shredded Romano cheese
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1/4 teaspoon pepper

Directions

Cut bread in half lengthwise; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use).
In a small bowl, combine the oil, vinegar, basil, garlic, salt and pepper flakes; brush over cut sides of bread.
In the bottom bread shell, layer with turkey, provolone cheese, red peppers, olives and tomato. Sprinkle with Romano cheese, oregano and pepper. Replace bread top.
Wrap in plastic wrap; refrigerate for 30 minutes. Cut into slices. Yield: 6 servings.
Originally published as Turkey Muffuletta in Taste of Home December/January 2008 , p32

Nutritional Facts

1 slice: 517 calories, 25g fat (7g saturated fat), 46mg cholesterol, 1861mg sodium, 46g carbohydrate (4g sugars, 2g fiber), 26g protein.

  • 1 loaf (1 pound) Italian bread
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 pound sliced deli turkey
  • 6 ounces provolone cheese, thinly sliced
  • 1 jar (7 ounces) roasted sweet red peppers, drained and sliced
  • 1/2 cup sliced pimiento-stuffed olives
  • 1 large tomato, sliced
  • 3 tablespoons shredded Romano cheese
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  1. Cut bread in half lengthwise; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use).
  2. In a small bowl, combine the oil, vinegar, basil, garlic, salt and pepper flakes; brush over cut sides of bread.
  3. In the bottom bread shell, layer with turkey, provolone cheese, red peppers, olives and tomato. Sprinkle with Romano cheese, oregano and pepper. Replace bread top.
  4. Wrap in plastic wrap; refrigerate for 30 minutes. Cut into slices. Yield: 6 servings.
Originally published as Turkey Muffuletta in Taste of Home December/January 2008 , p32

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Reviews forTurkey Muffuletta

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umyaznemo User ID: 6384207 139818
Reviewed Dec. 13, 2011

"Lovely and filling."

MY REVIEW
kristinscotth User ID: 2609242 99451
Reviewed Apr. 19, 2010

"My husband and I love this sandwich. I love all the combination of flavors. To cut down on cost, I make my own roasted red peppers. So yummy!"

MY REVIEW
sarie_bear User ID: 1582328 157092
Reviewed Mar. 8, 2010

"This is wonderful! Very filling!"

MY REVIEW
U2BJUSTICE User ID: 1669335 110546
Reviewed Sep. 13, 2009

"What a great recipe this is. My family also LOVES it! I omitted the red pepper flakes and green olives but added sliced red onion and mild banana peppers and it was amazing. An absolute favorite!!"

MY REVIEW
SherryGraves User ID: 1044343 174974
Reviewed Aug. 2, 2008 Edited Oct. 23, 2008

"My family absolutely LOVES this recipe."

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