Chicken and Roast Beef Muffulettas

I cook this chicken and roast beef muffulettas very often, last year for super bowl, they were even not enough, my friends kept on asking me these sandwiches, and I always make these for my kids and husband for their breakfasts too, they are always very great.

18 minutes Prep: 15 Cook: 3 minutes

82 calories per serving view nutrition facts

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Olive salad:
1/2	cup	kalamata olives	pitted
1/4	cup	basil	chopped fresh
2	tablespoons	capers	drained
2	tablespoons	balsamic vinegar
2	tablespoons	olive oil
14	ounces	artichoke hearts	drained and coarsely chopped
7	ounces	sweet red bell pepper	bottle roasted, drained and chopped
1	clove	garlic	minced

Muffuletta:
12	each	french rolls	1 1/2-ounce
6	slices	swiss cheese	1-ounce
12	slices	deli meat	roast beef, 1-ounce
6	cups	salad greens	gourmet

To prepare olive salad, combine first 8 ingredients in bowl of a food processor.

Process 30 seconds or until finely chopped; chill.

To prepare muffuletta, cut rolls in half horizontally.

Cut each cheese slice in half crosswise.

Spread about 2 1/2 tablespoons olive mixture onto top half of each roll.

Layer 1/2 cup greens, 1/2 cheese slice, 1 roast beef slice, and 1 chicken slice on each roll bottom; cover with top of roll.

Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.

Serving Size 39g

Amount per Serving

Calories 82 67% of calories from fat