Ingredients

1/4 cup red wine vinegar
1 teaspoon dried oregano
2 garlic cloves , finely chopped
1/3 cup olive oil
10 large pitted green olives , chopped
1/3 cup pitted kalamata olive , chopped
1/4 cup chopped roasted red pepper
1/8 teaspoon black pepper
1 round chiabatta type bread
4 ounces thinly sliced ham
4 ounces thinly sliced salami
4 ounces thinly sliced mortadella
4 ounces sliced provolone cheese
1/2 red onion , thinly sliced
3 cups loosely packed arugula
The muffuletta sandwich originated in New Orleans, but this Italian-style version was created by Food Network star Giada De Laurentiis. It is a delicious and hearty sandwich that is perfect for lunch or a casual dinner. The combination of different kinds of meat, cheese, and olives make this sandwich a great option for those who want a satisfying and flavorful meal.

Instructions

1.In a small bowl, whisk together the red wine vinegar, dried oregano, chopped garlic, olive oil, chopped green olives, chopped kalamata olives, chopped roasted red pepper, and black pepper.
2.Slice the bread in half horizontally. Drizzle the olive oil mixture evenly over both halves of the bread.
3.Layer the ham, salami, mortadella, provolone cheese, and red onion on the bottom half of the bread. Top with arugula.
4.Place the top half of the bread on top of the arugula.
5.Cut into wedges and serve.

PROS

This sandwich is easy to make and can be customized to your liking with your favorite deli meats and cheeses.

The combination of olives, pickled vegetables, and spicy arugula give this sandwich a burst of flavor.

CONS

The bread used in this sandwich is high in calories and carbohydrates.

It may be a bit messy to eat due to the abundance of ingredients.

HEALTH & BENEFITS

While this sandwich may not be the healthiest option, it does contain a variety of nutrient-dense ingredients.
The arugula provides vitamins A and C, while the olives and olive oil supply healthy fats and antioxidants.
However, it is important to enjoy this sandwich in moderation as part of a balanced diet.

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