Search
by Ingredient

Muffaletta

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by dorite

YIELD

6 servings

PREP

20 min

COOK

30 min

READY

2 hrs

Ingredients

1 453.6
POUND G FOCACCIA *
1 1
MEDIUM MEDIUM GARLIC CLOVES
minced *
6 173.4
OUNCES ML/G ARTICHOKE HEARTS
marinated
2 2
EACH EACH ANCHOVY FILLETS *
1 15
TABLESPOON ML CAPERS
drained capers
1 5
TEASPOON ML OREGANO
crushed
¼ 1.3
TEASPOON ML CAYENNE PEPPER
8 231.2
OUNCES ML/G TURKEY
cooked
8 231.2
OUNCES ML/G PROVOLONE CHEESE
8 231.2
OUNCES ML/G HAM
sliced

Directions

Bake the foccaccia according to package directions. Cool and slice into halves.

Combine the garlic, artichoke hearts, black and green olives.

Process to finely chop.

Spread half of the olive relish on the bottom half .

Top with layers of turkey or chicken, provolone and ham.

Spread with the remaining olive relish and replace with the top of the foccaccia.

Wrap the foccaccia in foil, place in refrigerator.

Chill several hours or overnight. Cut into wedges before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 192 46% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 669mg 28%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 48g
Vitamin A 5% Vitamin C 2%
Calcium 18% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

Email this recipe