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Photo Credit: Elizabeth Newman

Italian Muffuletta

A takeoff on the classic Italian hero. The combination of sliced meats is flexible; feel free to substitute or omit any of them. But what makes this sandwich a muffuletta is the olive and red pepper spread, so don't skip it!

Italian Muffuletta

Italian Muffuletta

Servings

12

Prep Time

10 minutes

Calories

282

Author:

Giada De Laurentiis

Image of Italian Muffuletta

Ingredients

Instructions

  1. In a large bowl, whisk the vinegar, garlic, and oregano to blend. Gradually whisk in the oil. Stir in the green and kalamata olives and roasted peppers. Season the vinaigrette with salt and pepper.
  2. Using a serrated knife, slice off the top inch of the bread loaf. Hollow out the bottom and top halves of the loaf. Spread some of the vinaigrette in the bread bottom. Layer the meats and cheese in the bottom half. Top with the onion, then the arugula. Spread the remaining vinaigrette on the cut side of the bread top, then replace the bread top. (The sandwich can be made a day ahead. Wrap with plastic wrap and refrigerate.)
  3. Cut the sandwich into wedges and serve.

Nutrition

Nutrition

Nutrition Serving Size
12
per serving
Calories
282
Amount/Serving % Daily Value
Carbs
21 grams
Protein
12 grams
Fat
17 grams
Saturated Fat
5 grams
Cholestrol
27 milligrams
Sodium
739 milligrams
Fiber
2 grams
Sugar
3 grams
nut free

1 comment

  • Author's avatar image
    Eddy Torres
    ★★★★★
    ★★★★★

    I love Italian food!This recipe hits the spot!! Love you Giada!

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