The muffuletta is said to have originated in 1906 at Central Grocery in New Orleans. Italian workers would stop at this store to pick up meat, cheese, olive salad and bread for lunch. Here we have cut down on the traditional amount of deli meat, because it is very high in sodium.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2012
Ingredients
Olive Salad:
Method
Olive Salad: In bowl, stir together green olives, Kalamata olives, celery, onion, oil, parsley, vinegar and pepper.Cut sourdough loaf in half horizontally; hollow out both sides, reserving interior for another use.
Spread half of the olive salad over bottom half of loaf. Layer turkey, salami and provolone cheese on top. Sprinkle with remaining olive salad. Sandwich with top of loaf.
Wrap loaf tightly with plastic wrap; place on baking sheet and weigh down with cast-iron skillet or heavy pan. Refrigerate for 30 minutes or for up to 1 hour. To serve, cut into wedges with serrated knife.
Nutritional facts Per serving: about
- Sodium 1075 mg
- Protein 13 g
- Calories 349.0
- Total fat 17 g
- Potassium 204 mg
- Cholesterol 27 mg
- Saturated fat 5 g
- Total carbohydrate 36 g
%RDI
- Iron 17.0
- Folate 30.0
- Calcium 15.0
- Vitamin A 5.0
- Vitamin C 5.0
