Mini Muffuletta
Be the first to rate it
A small muffuletta sandwich on a ciabatta roll with ham, pastrami, pepperoni, provolone, and a chopped olive salad, baked in foil.
Ingredients
Olive salad
- 8 pitted green olives
- 6 pitted black olives
- 1 medium carrot chopped
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan
Sandwich
- 1 ciabatta roll approximately 4 × 4 inches (or 2 small rolls)
- 2 slices ham (2 ounces)
- 2 slices pastrami (2 ounces)
- 5 slices pepperoni (½ ounce)
- 2 slices provolone (1½ ounces)
- ½ tablespoon melted butter
Equipment
- food processor
- baking sheet
- cutting board
Directions
- Heat the oven to 350°F.
- Pulse the olives and carrot in a food processor until finely chopped. Stir in the olive oil and Parmesan.
- Split the roll. Layer the ham, pastrami, pepperoni, and provolone on the bottom half. Spoon the olive mixture on top and close the sandwich.
- Brush the top lightly with the melted butter. Wrap the sandwich in foil and set it on a rimmed baking tray.
- Bake for 30 minutes, until warm and melted. Press the top down gently, then unwrap and serve.
Nutrition
Serving: 377g | Calories: 924kcal | Carbohydrates: 35g | Protein: 44g | Fat: 69g | Saturated Fat: 23g | Trans Fat: 0.6g | Cholesterol: 129mg | Sodium: 2901mg | Potassium: 763mg | Fiber: 4.6g | Sugar: 3.5g | Vitamin A: 11076IU | Vitamin C: 4mg | Calcium: 526mg | Iron: 5.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 sandwich); carrot counted as carrots, roll approximately 4 × 4 inches (the first choice counted), ham counted as deli ham. Brands and portions vary, so use it only as an approximation.