Smoked Salmon Muffulettas
This recipe makes 4 servings
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 |
- Portion size: 4
These sandwiches, a twist on a traditional New Orleans stuffed sandwich, are perfect for a picnic.
Ingredients
- 1 1sweet red peppersweet red peppers, finely diced
- 2 2anchovy filletanchovy fillets, minced (or 2 tsp/10 mL anchovy paste)
- 2 2cloves garlic, minced
- 2/3 cup 2/3cupfinely chopped pitted black olives
- 2/3 cup 2/3cupfinely chopped pimiento-stuffed green olivepimiento-stuffed green olives
- 1/4 cup 1/4cupchopped parsley
- 2 tbsp 2tbspfinely chopped capercapers
- 2 tbsp 2tbspextra-virgin olive oil
- 1/4 tsp 1/4tsppepper
- 4 4crusty sandwich rollcrusty sandwich rolls
- 1/3 cup 1/3cuplight cream cheese, softened
- 8 oz 8ozsliced 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
