Smoked Salmon Muffulettas Smoked Salmon Muffulettas

[migration] empty title 8 Image by: [migration] empty title 8 Author: Canadian Living

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



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


  • Iron 31.0
  • Folate 34.0
  • Calcium 12.0
  • Vitamin A 24.0
  • Vitamin C 103.0
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Smoked Salmon Muffulettas