These sandwiches, a twist on a traditional New Orleans stuffed sandwich, are perfect for a picnic.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2004
Ingredients
Method
In bowl, toss together diced red pepper, minced anchovies, minced garlic, chopped black and green olives, chopped fresh parsley, chopped capers, olive oil and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Cut rolls in half horizontally; hollow out insides, leaving 1/2-inch (1 cm) thick shell. Spread light cream cheese over bottom half of each roll; spoon in 1/4 cup (50 mL) of the olive mixture.
Layer smoked salmon on olive mixture; top with remaining olive mixture, mounding slightly. Cover with tops of rolls.
Wrap muffulettas individually in plastic wrap; place on baking sheet. Top with another baking sheet; weight down with heavy cans. Refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 8 hours.)
Nutritional facts <b>Per serving:</b> about
- Sodium 1909 mg
- Protein 20 g
- Calories 424.0
- Total fat 21 g
- Cholesterol 27 mg
- Saturated fat 5 g
- Total carbohydrate 38 g
%RDI
- Iron 31.0
- Folate 34.0
- Calcium 12.0
- Vitamin A 24.0
- Vitamin C 103.0
