Muffaletta Sandwich

The muffaletta sandwich is a must-have New Orleans classic during Mardi Gras. This sandwich takes your taste buds straight to Louisiana for the ultimate flavor powerhouse that’s sure to be a hit at your next party. Easy to make, this popular deli item is filled with he...

The muffaletta sandwich is a must-have New Orleans classic during Mardi Gras. This sandwich takes your taste buds straight to Louisiana for the ultimate flavor powerhouse that’s sure to be a hit at your next party. Easy to make, this popular deli item is filled with hearty layers of meat — including ham, mortadella and salami — sliced Provolone cheese, roasted red peppers marinated in Lawry’s® Herb & Garlic With Lemon Marinade and an irresistible pimento-stuffed olive spread. What makes this muffaletta sandwich so special is the large (at least 8-inch) round bread that provides the perfect base. Rumor has it that this NOLA staple was invented by Italian immigrants in the early 1900s — making this antipasto a New Orleans essential for more than 100 years. Make it a meal and serve in wedges along with crispy Fried Green Tomatoes, Easy Creole Shrimp Cakes, Easy Jambalaya and Braised Greens with Bacon

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20m
PREP TIME
40m
COOK TIME
347
CALORIES
8
INGREDIENTS

Servings: 8

Ingredients

  • Step1
  • 2 large red bell peppers, quartered and seeded
  • 3/4 cup Lawry's® Herb & Garlic With Lemon Marinade, divided
  • 1 cup chopped pimiento-stuffed olives
  • 1 large (8-inch) round boule bread
  • 1/4 pound thinly sliced ham
  • 1/4 pound thinly sliced mortadella
  • 1/4 pound thinly sliced salami
  • 1/2 pound sliced provolone cheese

INSTRUCTIONS

  • 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.

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NUTRITION INFORMATION

(per Serving)

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