- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 1 pkg
- Sardo Marinated Artichoke Hearts
- 250 mL
- 1 pkg
- Sardo Fire Roasted Red Peppers
- 250 mL
- 1 pkg
- Sardo Garlic Stuffed Olives
- 250 mL
- 1 loaf
- Store-Baked French Loaf
- 450 g
- 1 pkg
- San Danielle Mortadella
- 175 g
- 1 pkg
- Maestro Capocollo
- 125 g
- 1 pkg
- Compliments Shaved Ham, Family Pack
- 400 g
- 1 pkg
- Maestro Prosciutto Salami
- 125 g
- 1 pkg
- Compliments Sliced Provolone Cheese
- 150 g
- 1 pkg
- Compliments Sliced Swiss Cheese
- 150 g
- 1
- small red onion, thinly sliced
- 2 cups
- Compliments Baby Arugula
- 500 mL
Method
Step 1
To make the muffuletta mixture, drain the artichokes, roasted peppers and olives well, pat dry with paper towel and transfer to food processor and pulse until coarsely chopped (not puréed). Set aside.
Step 2
Slice the French loaf in half lengthwise and remove some of the bread from the centre to allow more room for filling. Lay the loaf open like a book. Evenly spread the muffuletta mixture over the 2 halves. On the bottom crust, layer the meats, cheeses and vegetables in the listed order. Cap with the top crust of the loaf; gently press together. If preferred, secure with wooden skewers before slicing to serve. (Tip: Make this sandwich up to 8 hr. ahead, wrap tightly in plastic and refrigerate until serving.)
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 890
- Fat:
- 41 g
- Saturated Fat:
- 19 g
- Carbs:
- 112 g
- Fibre:
- 5 g
- Sugar:
- 5 g
- Cholesterol:
- 160 mg
- Protein:
- 65 g
- Sodium:
- 3690 mg
