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	Muffaletta Sandwich

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MUFFALETTA SANDWICH

Prep Time: 20 minutes

Cook Time: 40 minutes

Makes: 8 servings.

MUFFALETTA SANDWICH

Ingredients

2 large red bell peppers, quartered and seeded

3/4 cup Lawry's® Herb & Garlic Marinade With Lemon Juice, divided

1 cup chopped pimiento-stuffed olives

1 large round boule bread (8-inch)

1/4 pound thinly sliced ham

1/4 pound thinly sliced mortadella

1/4 pound thinly sliced salami

1/2 pound sliced provolone cheese

Directions

1. Place bell peppers in large resealable plastic bag. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove bell peppers from marinade, reserving marinade.

2. Broil 6 to 8 minutes or until bell peppers are tender, turning occasionally and brushing with reserved marinade. Cut into thin slices.

3. Preheat oven to 350°F. Mix olives and remaining 1/4 cup marinade in small bowl. Cut 1-inch slice off top of bread; reserve. Remove inside of bread, leaving 3/4-inch shell. Place 1/2 of the olive mixture in bread shell. Layer with meat, peppers, cheese and remaining olive mixture. Replace top of bread. Wrap in foil.

4. Bake 30 minutes or until cheese is melted. Remove from heat. Let stand 15 minutes before cutting into wedges.

Nutrition Information per serving

Calories 347, Fat 19g, Protein 18g, Carbohydrates 26g, Cholesterol 47mg, Sodium 1908mg, Fiber 2g

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	Tip: To get more life (and flavor) from your dried spices, store them in airtight containers and keep them away from heat sources and direct sunlight.