Muffuletta
Yield
4 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 ¾ | ounces |
salad olives
drained, chop |
* |
| ¼ | cup |
black olives
pitted, chopped |
*
|
| 1 | large |
celery stalks
chopped fine |
*
|
| 1 ½ | teaspoons |
red hot pepper sauce
|
|
| 1 | each |
french bread
round, crusty |
*
|
| 3 | tablespoons |
olive oil
|
|
| ¼ | pound |
salami
sliced |
|
| ¼ | pound |
ham
sliced |
|
| ¼ | pound |
provolone cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 281.8 | ml/g |
salad olives
drained, chop |
* |
| 59 | ml |
black olives
pitted, chopped |
*
|
| 1 | large |
celery stalks
chopped fine |
*
|
| 7.5 | ml |
red hot pepper sauce
|
|
| 1 | each |
french bread
round, crusty |
*
|
| 45 | ml |
olive oil
|
|
| 113.4 | g |
salami
sliced |
|
| 113.4 | g |
ham
sliced |
|
| 113.4 | g |
provolone cheese
|
|
Directions
In medium bowl, combine green olive salad, black olives, celery and 1 teaspoon of hot sauce.
Cut bread crosswise in half; remove some of the soft inside from each half.
In small bowl, combine olive oil and remaining hot sauce.
Brush mixture inside bread. Fill bottom with olive mixture.
Top with salami, ham and provolone slices.
Top with remaining hread half. Cut loaf into quarters.
