Hearty Muffuletta Loaf Recipe

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Hearty Muffuletta Loaf Recipe

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In the summer, we love to picnic outdoors as much as possible. Loaded with meat and flavor, this sandwich always satisfies the heartiest of appetites.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 loaf (1 pound) French bread
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 cup shredded mozzarella cheese
  • 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
  • 1/2 cup sliced pimiento-stuffed olives
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup sliced fresh banana peppers
  • 1/4 cup chopped red onion
  • 1/4 pound sliced Genoa salami
  • 1/4 pound sliced Cotto salami
  • 1/4 pound sliced pepperoni
  • 1/4 pound sliced provolone cheese

Directions

Cut bread in half lengthwise; hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.)
Combine the oil, vinegar, oregano and garlic; brush half on the inside of shell. Add the mozzarella cheese, artichoke hearts, olives, peppers and onion to the remaining oil mixture. Spoon into bottom of bread shell; layer with meats and cheese. Replace bread top. Wrap tightly in plastic wrap; refrigerate until ready to serve. Yield: 8 servings.
Originally published as Hearty Muffaleta Loaf in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p92

Nutritional Facts

1 piece: 606 calories, 43g fat (13g saturated fat), 60mg cholesterol, 1673mg sodium, 35g carbohydrate (2g sugars, 2g fiber), 22g protein.

  • 1 loaf (1 pound) French bread
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 cup shredded mozzarella cheese
  • 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
  • 1/2 cup sliced pimiento-stuffed olives
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup sliced fresh banana peppers
  • 1/4 cup chopped red onion
  • 1/4 pound sliced Genoa salami
  • 1/4 pound sliced Cotto salami
  • 1/4 pound sliced pepperoni
  • 1/4 pound sliced provolone cheese
  1. Cut bread in half lengthwise; hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.)
  2. Combine the oil, vinegar, oregano and garlic; brush half on the inside of shell. Add the mozzarella cheese, artichoke hearts, olives, peppers and onion to the remaining oil mixture. Spoon into bottom of bread shell; layer with meats and cheese. Replace bread top. Wrap tightly in plastic wrap; refrigerate until ready to serve. Yield: 8 servings.
Originally published as Hearty Muffaleta Loaf in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p92

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