Muffuletta Sandwiches
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Muffaletta Sandwiches
Muffuletta Sandwiches
1 (16- oz.) jar Mezzetta Italian Mix Giardinera, drained
1 (7- oz.) jar small pimento stuffed olives, drained
1/3 cup kalamata olives, drained
1/2 cup sliced pepperoncini, drained
3 tbsp. red wine vinegar
2 tbsp. olive oil
1 tsp. dried oregano
3 cloves garlic, minced
1 stalk celery, chopped
Soft French bread or poorboy rolls (in our Bakery), halved lengthwise
Thinly sliced smoked ham, Genoa salami and capicola or coppa (in our Deli)
Sliced provolone cheese

Prep: 20 minutes  Serves: 8 to 10

1. To prepare muffuletta topping, remove stems from pepperoncini in giardinera mix; coarsely chop vegetables and olives. Place in a medium bowl with sliced pepperoncini, vinegar, oil, oregano, garlic and celery; cover and referigrate until ready to use. (This mixture will keep for about a week in the refrigerator.)
2. If using French bread, cut into 4-inch pieces and halve lengthwise. Fill bread with desired amounts of meats, one slice of cheese and a liberal scoop of muffuletta topping.

Nutritional Information:
(150 g, based on 9 sandwiches with approximately 1 oz. of each meat): 460 calories, 30 g protein, 29 g total fat (11 g sat., 0 g trans), 16 g carbohydrate, 1 g fiber, 0 g sugar, 10 mg cholesterol, 3150 mg sodium, 11 points