Muffaletta
Healthy, because
Even smarter
This classic Italian sandwich is delicious, but high in calories and fat. Make this a special comfort food dinner or lunch instead of an everyday meal.
Rememember not to skip the arugula and mint, which is integral in brightening the dish and cutting the fat of the meats and cheeses.
Ingredients
- Ingredients
- 1 gluten free italian bread (with sesame seeds)
- 1 handful Arugula
- 2 sprigs mint
- 1 garlic clove
- 4 Tbsps olive oil
- 1 Tbsp lemon juice
- salt
- peppers
- ¾ cup marinated Artichoke hearts (drained)
- ¾ cup roasted Red pepper
- 2 Tomatoes (Sliced)
- 6 slices Mozzarella (or any mild white cheese)
- 5 slices Provolone cheese (or any other chesse)
- 4 slices low sodium turkey breasts
- 4 slices thinly sliced Prosciutto
The Muffuletta sandwich originated with Italian immigrnts in New Orleans, Louisiana in the early 1900's. It is usually made on a large, flatish loaf with a sturdy texture. It can be served cold or toasted.
Preparation steps
Slice the roll lengthwise cut and scoop out some of the insides.
Rinse arugula and mint, pat dry and remove the leaves. Puree with the peeled garlic, the olive oil and the lemon juice. Season with salt and pepper and spread onto the inside of both sides of the roll.
Drain the artichokes and roasted peppers and cut into thin strips. Rinse the tomatoes, cut into slices. Cut the mozzarella into thin slices.
Layer the artichokes, roasted peppers, tomatoes, cheese, turkey and prosciutto onto the roll. Press together, wrap with parchment paper and refrigerate at least 1 hour before serving. Slice with a really sharp knife.
