Because not everyone wants to stuff their face with chips and 5,000 calorie dip on Superbowl Sunday; and because the food should be in the spirit of the day– hearty and bold and necessitating at least three napkins per serving– and because whatever you make, it should be done mostly in advance so you don’t miss those great talk-of-twitter ads, I bring you a hefty but reasonable and very tasty muffaletta. Make it in less than twenty minutes today and serve it tomorrow.
A muffaleta is a sandwich of cold cuts and olive salad. Let the sandwich sit so the salad soaks into the bread and the flavors mingle.
2 2.5-ounce jars pitted green olives, drained and coarsely chopped (about 1 ¼ cups)
1 bottled roasted red pepper, chopped
1 tablespoon drained capers
½ teaspoon dried basil
2 tablespoons vinegar
2 tablespoons extra virgin olive oil
1 12-ounce whole wheat baguette
1 ½ cups shredded iceberg or romaine lettuce
4 ounces low sodium sliced turkey
4 ounces low sodium sliced ham
4 ounces reduced fat thin sliced provolone
- In a small bowl, combine the olives, red pepper, capers, basil, vinegar and oil. Allow to sit 30 minutes.
- Split the baguette horizontally. Scoop out and discard the center of the bread. Drain the olive mixture and to brush all the cut, or inside, surfaces (both the top and bottom of the baguette) with the liquid. Place half the olive mixture on the bottom half of the bread; top with lettuce then turkey, ham and cheese. Spoon the remaining olive mixture over the cheese and close the sandwich. Wrap tightly in plastic wrap and refrigerate at least 30 minutes or overnight.
- To serve, Place toothpicks every inch or so, and cut into 1-inch wide slices.
Makes 12 servings
Nutritional analysis for each serving: 179 calories, 10 g protein, 19 g carbohydrates, 1 g fiber, 7 g fat, 1 g saturated fat, 639 mg sodium