Easy Muffuletta

Pickled vegetables and olives are the trademarks of this New Orleans classic. This hearty sandwich is great for tailgating or football-themed parties at home.

Easy Muffuletta
6 to 8
20 mins
by 4.5 2  people
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Pork, Quick and Easy
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  • 1 16 ounce jar pickled mixed vegetables (1-1/2 cups)
  • 1/4 cup chopped pimiento-stuffed green olives and/or pitted ripe olives, drained
  • 1 clove garlic, minced
  • 1 tablespoon olive oil or salad oil
  • 1 9-inch round loaf unsliced Italian bread
  • 6 ounces thinly sliced lower-sodium cooked ham
  • 4 ounces sliced provolone cheese
  • 4 ounces thinly sliced salami
  • Black pepper
Drain vegetables, reserving 2 tablespoons liquid. Chop vegetables. Combine vegetables, reserved liquid, olives, garlic, and oil.
Slice bread in half horizontally. On bottom half layer ham, cheese, and salami. Top with vegetable mixture. Sprinkle with black pepper. Cover with bread top. Secure with wooden picks. To serve, cut into wedges. Makes 6 to 8 servings.


  • To reduce sodium by 200 mg per serving, omit pickled vegetables; substitute 1-1/2 cups chopped assorted fresh vegetables, such as broccoli, carrot, celery, and sweet peppers. Add 2 tablespoons lemon juice in place of reserved liquid and an additional 1 tablespoon oil.

nutrition information

Per Serving: cal. (kcal) 476, Fat, total (g) 21, chol. (mg) 43, sat. fat (g) 7, carb. (g) 49, fiber (g) 1, pro. (g) 23, vit. C (mg) 8, sodium (mg) 1776, calcium (mg) 172, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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