Muffaletta
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
2589
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,589 cal. | (123 %) | ||
| Protein | 85.48 g | (87 %) | ||
| Fat | 209.42 g | (181 %) | ||
| Carbohydrates | 79.35 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
more nutritional values
| Vitamin A | 4,649.17 mg | (581,146 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.06 mg | (1 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 1.05 mg | (9 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 478 mg | (12 %) | ||
| Calcium | 1,906.14 mg | (191 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 13.81 mg | (92 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.51 mg | (6 %) | ||
| Saturated fatty acids | 58.24 g | |||
| Cholesterol | 294.64 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 350 grams Olive salad (jarred)
- 2 red onions
- 1 Tbsp olive oil
- 2 carrots
- 300 grams Mozzarella
- 5 leaves Lettuce
- 150 grams sliced Mortadella
- salt
- peppers
- 2 Tbsps freshly chopped oregano
Preparation steps
1.
Drain the olive salad in a colander. Peel the onions, halve and cut into strips. Heat the oil in a skillet, add the onion and saute briefly, then remove from the heat. Peel and coarsely grate the carrots. Drain the mozzarella and cut into slices. Rinse the lettuce and shake dry.
2.
Cut the top off the bread to make a lid and remove most of the interior from the remaining bread, leaving about 2 cm (approximately 3/4 inch) of bread intact. Alternately stack all the ingredients, seasoning the layers with a little salt, pepper and oregano. Replace bread lid, wrap in plastic wrap and refrigerate at least 30 minutes before serving, cut into pieces.
