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Turkey Muffuletta

You have to resist the temptation to eat this impressive, multi-layered sandwich immediately! It needs to "rest" at least 30 minutes in the refrigerator to allow the flavors to meld. But it's worth the wait. —Gilda Lester, Millsboro, Delaware
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    6 servings

Ingredients

  • 1 loaf (1 pound) Italian bread
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 pound sliced deli turkey
  • 6 ounces provolone cheese, thinly sliced
  • 1 jar (7 ounces) roasted sweet red peppers, drained and sliced
  • 1/2 cup sliced pimiento-stuffed olives
  • 1 large tomato, sliced
  • 3 tablespoons shredded Romano cheese
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1/4 teaspoon pepper

Directions

  • Cut bread in half lengthwise; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use).
  • In a small bowl, combine the oil, vinegar, basil, garlic, salt and pepper flakes; brush over cut sides of bread.
  • In the bottom bread shell, layer with turkey, provolone cheese, red peppers, olives and tomato. Sprinkle with Romano cheese, oregano and pepper. Replace bread top.
  • Wrap in plastic; refrigerate for 30 minutes. Cut into slices.
Nutrition Facts
1 slice: 517 calories, 25g fat (7g saturated fat), 46mg cholesterol, 1861mg sodium, 46g carbohydrate (4g sugars, 2g fiber), 26g protein.

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