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