Smoked Salmon Muffulettas

By The Canadian Living Test Kitchen

27 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	424424 cal
pro	20 g20g pro
total fat	21 g21g total fat
sat. fat	5 g5g sat. fat
carb	38 g38g carb
fibre	3 g3g fibre
chol	27 mg27mg chol
sodium	1,909 mg1,909mg sodium
% RDI:	-
calcium	1212 calcium
iron	3131 iron
vit A	2424 vit A
vit C	103103 vit C
folate	3434 folate

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

Ingredients

1 sweet red pepper , finely diced1 1sweet red peppersweet red peppers, finely diced
2 2anchovy filletanchovy fillets, minced (or 2 tsp/10 mL anchovy paste)
2 cloves garlic , minced2 2cloves garlic, minced
2/3 2/3cup cupfinely chopped pitted black olives
2/3 2/3cup cupfinely chopped pimiento-stuffed green olivepimiento-stuffed green olives
1/4 cup chopped parsley 1/4 1/4cup cupchopped parsley
2 tbsp finely chopped capers 2 2tbsp tbspfinely chopped capercapers
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1/4 tsp pepper 1/4 1/4tsp tsppepper
4 crusty sandwich rolls 4 4crusty sandwich rollcrusty sandwich rolls
1/3 cup light cream cheese , softened1/3 1/3cup cuplight cream cheese, softened
8 oz sliced smoked salmon 8 8oz ozsliced 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