Smoked Salmon Muffulettas

These sandwiches, a twist on a traditional New Orleans stuffed sandwich, are perfect for a picnic.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 424
pro 20 g
total fat 21 g
sat. fat 5 g
carb 38 g
fibre 3 g
chol 27 mg
sodium 1.909 mg
% RDI: -
calcium 12%
iron 31%
vit A 24%
vit C 103%
folate 34%
    1 sweet red pepper, finely diced
    2 anchovy fillets, minced (or 2 tsp/10 mL anchovy paste)
    2 cloves garlic, minced
    2/3 cup (150 mL) finely chopped pitted black olives
    2/3 cup (150 mL) finely chopped pimiento-stuffed green olives
    1/4 cup (50 mL) chopped fresh parsley
    2 tbsp (25 mL) finely chopped capers
    2 tbsp (25 mL) extra-virgin olive oil
    1/4 tsp (1 mL) pepper
    4 crusty sandwich rolls
    1/3 cup (75 mL) light cream cheese, softened
    8 oz (250 g) sliced smoked salmon

Preparation:

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.)

Additional Information

  • Variation
    Traditional New Orleans Muffulettas:
    Omit cream cheese and salmon. Layer 3 oz (90 g) each sliced mozzarella and provolone and 3 oz (90 g) each thinly sliced ham, mortadella and salami between layers of olive topping in sandwiches.

Source

Canadian Living Magazine: June 2004



Real Cream For more ideas on cooking with Real Cream, click here


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