Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Chopped Muffuletta Sandwich
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 538
- Total Fat
- 36 g
- Saturated Fat
- 14 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 30 g
- Cholesterol
- 86 mg
- Sodium
- 2243 mg
The muffuletta, a popular deli sandwich that originated among Italian immigrants in New Orleans, consists of a variety of Italian deli meats, sharp provolone, olives and pickled vegetables such as giardiniera and roasted red peppers. We give this classic sandwich a playful spin by chopping up the ingredients and piling them into a toasted hoagie roll. The result is utterly delicious and gives you a taste of every ingredient in each bite.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 538
- Total Fat
- 36 g
- Saturated Fat
- 14 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 30 g
- Cholesterol
- 86 mg
- Sodium
- 2243 mg
Ingredients
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Directions
- Preheat the oven to broil. Brush the inside of each hoagie roll with olive oil. Broil until golden brown and toasted, 1 to 2 minutes. Turn the oven to 450 degrees F.
- Put the provolone, capicola, mortadella, salami, soppressata, giardiniera, olives, red peppers, dried oregano, garlic powder, a good pinch of salt and several grinds of pepper on a cutting board. Use a chef’s knife to chop the mixture until everything is in roughly 1/2-inch pieces.
- Divide the mixture among the toasted hoagie rolls (they should feel loaded). Bake until the cheese has melted and the sandwiches are warmed through, about 8 minutes.
- Drizzle each sandwich with a little red wine vinegar and more olive oil and sprinkle with dried oregano before serving.
