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Turkey Muffuletta

 Turkey Muffuletta
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
6 ServingsPrep: 30 min. + chilling


  • 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


  • 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

2 of 2

Turkey Muffuletta (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer