Michigan Muffuletta
Ham, salami, and cheese are layered with a homemade relish to make these hearty main-dish sandwiches.
Ingredients
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1-1/2 cups Stone House Olive Relish (see recipe center)
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1 12-inch loaf unsliced Stone House Ciabbatta, ciabbatta, Italian flatbread (focaccia) or French bread
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4 ounces thinly sliced, cooked, smoked Black Forest ham, turkey and/or turkey ham
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4 ounces thinly sliced Italian dry salami (Molinari Salami), pepperoni, summer sausage, and/or prosciutto
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6 ounces thinly sliced provolone, Swiss and/or mozzarella cheese
Directions
1.
Prepare the Stone House Olive Relish.
2.
Using a long, serrated knife, carefully split bread horizontally*. Spoon 3/4 cup of Stone House Olive Relish on the cut side of the bottom of bread. Layer meat and cheese on top of relish on the bottom slice. Spoon on remaining 3/4 cup relish. Cover with top half of bread. Cut into 6 slices or wedges before serving. Serve at once, or wrap and refrigerate up to 4 hours. Makes 6 servings.
Nutrition information
Calories 467, Total Fat 28 g, Saturated Fat 10 g, Cholesterol 45 mg, Sodium 1586 mg, Carbohydrate 35 g, Fiber 3 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 26%, Calcium 30%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
New Orleans Muffaletta
The deli meats and cheeses that go into this jumbo sandwich sometimes vary, but it's generally made in a round loaf, dressed with an olive relish, and cut into wedges to serve.
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