Chopped Muffuletta Sandwich
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 538
- Total Fat
- 36
- Saturated Fat
- 14
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 30
- Cholesterol
- 86
- Sodium
- 2243
- Total: 30 min
- Active: 30 min
Ingredients
4 hoagie rolls, split
Olive oil, for brushing and serving
4 ounces sliced provolone
3 ounces sliced capicola
3 ounces sliced mortadella or other Italian deli ham
3 ounces sliced salami
3 ounces sliced soppressata
1/2 cup giardiniera, drained well
1/2 cup mixed pitted olives
1/2 cup roasted red peppers
1 teaspoon dried oregano, plus more for serving
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Red wine vinegar, for serving
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.