Muffulettas
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This specialty of New Orleans features olive salad, sliced tomato and cold cuts.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 577 |
| pro | 19 g |
| total fat | 22 g |
| sat. fat | 4 g |
| carb | 77 g |
| fibre | 4 g |
| chol | 18 mg |
| sodium | 2.138 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 44% |
| vit A | 4% |
| vit C | 18% |
| folate | 65% |
Suggested Recipes
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1 cup (250 mL) drained pimiento-stuffed olives
2 cloves garlic, minced
1/2 cup (125 mL) chopped celery
1/4 cup (50 mL) finely chopped red onion
2 tbsp (25 mL) chopped fresh parsley
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) drained capers
1 tbsp (15 mL) red_wine_vinegar
1/4 tsp (1 mL) each salt and pepper
4 oval (6 inches/15 cm long) buns
16 thin slices salami
1 tomato, sliced
1 cup (250 mL) shredded mozzarella cheese (optional)
Preparation:
Slice olives; place in bowl. Add garlic, celery, onion, parsley, oil, capers, vinegar, salt and pepper; toss to combine. (Make-ahead: Cover and refrigerate for up to 2 days.)
Cut buns in half almost but not all the way through. Layer bottom of each with 1/2 cup (125 mL) olive mixture, salami, tomato, and cheese (if using). Sandwich top over filling.
Additional Information
Source
Canadian Living Magazine: September 2005
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