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Muffuletta Sandwich




Source of Recipe


Content provided by Better Homes and Gardens


List of Ingredients




Makes 6 to 8 servings


1 16-ounce jar (1 1/2 cups) pickled mixed vegetables*
1/4 cup chopped pimiento-stuffed green olives and/or pitted ripe olives, drained
1 tablespoon olive oil or salad oil
1 clove garlic, minced
9-inch round loaf unsliced Italian bread
6 ounces thinly sliced lower-sodium cooked ham
4 ounces thinly sliced provolone cheese
4 ounces thinly sliced salami
Pepper



Recipe



Drain vegetables, reserving 2 tablespoons liquid. Chop vegetables. Combine vegetables, reserved liquid, olives, oil, and garlic.

Slice bread in half horizontally. On bottom half layer ham, cheese, and salami. Top with vegetable mixture. Sprinkle with pepper. Cover with bread top. Secure with wooden picks. To serve, cut into wedges

*Note: To reduce sodium by 200 mg per serving, omit pickled vegetables; substitute 1 1/2 cups chopped assorted fresh vegetables, such as broccoli, carrot, celery, and sweet peppers. Add 2 tablespoons lemon juice in place of reserved liquid and add an additional 1 tablespoon oil.