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Muffaletta Made Healthier: A Big, Fat Superbowl Sandwich

February 2, 2013 By Marge Perry

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.

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Muffaletta

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

  1. In a small bowl, combine the olives, red pepper, capers, basil, vinegar and oil. Allow to sit 30 minutes.
  2. 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.
  3. 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

Filed Under: Appetizers, Hors d'oeuvres and First Courses, Beef, Pork and Lamb, Fast and Easy, Great for Gatherings, Poultry: Chicken, Cornish Game Hen, Turkey and Duck, Recipes, Sandwiches

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Comments

  1. edward says

    February 2, 2013 at 9:11 am

    This would make me happy enough to forget it’s Sooper Bowl day!

  2. Dorie {Brooklyn Salt} says

    February 13, 2013 at 8:22 am

    I wish I had made this instead of ordering junky pizza. I also wanted to say, I haven’t used the word “delicious” or “salivating” since attending your class at ICE and I’m a much more thoughtful writer because of it.

    • Marge says

      February 13, 2013 at 10:06 am

      Thanks, Dorie. In return, will you tell me how you shot those beautiful photos on your site? Your styling, lighting…it’s really lovely.

  3. J-C Ward says

    February 28, 2014 at 6:59 pm

    This a frenchaletta, not a muffaletta.

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I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

I share it with my husband and co-author, David Bonom. Check out our new book, Hero Dinners: Complete One-Pan Meals That Save the Day

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