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Turkey Muffuletta Recipe

Turkey Muffuletta Recipe

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
TOTAL TIME: Prep: 30 min. + chilling YIELD:6 servings


  • 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.

Nutritional Facts

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

Reviews for Turkey Muffuletta

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Reviewed Dec. 13, 2011

"Lovely and filling."

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!"

Reviewed Mar. 8, 2010

"This is wonderful! Very filling!"

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!!"

Reviewed Aug. 2, 2008 Edited Oct. 23, 2008

"My family absolutely LOVES this recipe."

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