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

happyzhangbo

12 servings suggest servings

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Ingredients


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

Directions

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.

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Nutrition Facts

Serving Size 39g

Amount per Serving

Calories 82 67% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 13mg	4%
Sodium 78mg	3%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 4.0g	9%

Vitamin A	7%		Vitamin C	16%
Calcium	12%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Beef Tenderloin With Mushroom Stuffing and Brandied Tomato Gravy

I don't remember where I originally found this recipe, but I've been making it for 20? 25? years. My family LOVES it for Christmas, or any other time I can be talked into it, esp. the stuffing. I will say, we've changed it over the years and serve the stuffing with prime rib, using low sodium beef broth for moisture in the stuffing (just 'til it holds together; the amount isn't as important as how it looks & feels) It's pretty hard to keep the stuffing in when broiling tenderloin. NOTE: if you have a problem with things too salty (as I do), make sure to use LOW SODIUM ham (altho it's hard to find) and low-to-no-salt beef broth, and unsalted butter. People can always add salt to taste at the table, but unless you want to be drinking water, etc. for the next 24 hrs., be really careful of the salt level. Make up the "flavor" difference with 1/2 tsp. thyme and a shake of basil (NOT fresh), or your fav. herbs. WELL WORTH THE EFFORT!

Reviewed by skitmom