This hearty muffuletta-style sandwich contains loads of meat and cheese. The chopped olive spread makes it a New Orleans classic. —Shannon Lee Denney, Milwaukee, Wisconsin
New Orleans-Style Subs Recipe photo by Taste of Home
1/2 pound sliced reduced-fat Colby-Monterey Jack cheese
2 medium tomatoes, sliced
2 cups shredded lettuce
1 large red onion, thinly sliced and separated into rings
Directions
Place giardiniera and olives in a food processor; cover and process until coarsely chopped. Set aside.
Cut bread in half lengthwise; carefully hollow out top and bottom of loaves, leaving 1/2-in. shells (discard removed bread or save for another use). Place on two large baking sheets. Broil 4-6 in. from the heat for 3-4 minutes or until toasted. Brush bottom halves with dressing; layer with ham, turkey and provolone cheese. Spread top halves with olive mixture; layer with roast beef and Colby-Monterey Jack cheese.
Broil 2-3 minutes longer or until cheese is melted. Layer bottom halves with tomatoes, lettuce and onion; replace tops. Cut each loaf into six slices.
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Reviews
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This was excellent. The combination of giardiniera and olives was different. Great lightened version of a baked sub.
how can this be healthy when it has enough salt for 3 meals ....i was told that 400 of sodium per meal