Directions:
- Make the Olive Salad: drain roasted red bell peppers; reserve 1 tablespoon of liquid.
- Pulse all ingredients and reserved liquid in a food processor until coarsely chopped.
- Cover and store in refrigerator until ready to use.
- Note-muffulettas are traditionally made with a crusty, round loaf; look for small crusty rolls that are about 1 ounce each and 2 to 4 inches in diameter. Southern Living tested with water rolls .
- Arrange bottom half of rolls on work surface.
- For each sandwich, spoon about 1 tablespoon Olive Salad on a roll bottom.
- Layer salami, ham, and cheese over salad; spoon 1 tablespoon more Olive Salad over cheese, and cover with top of roll.
- Cut in half and secure with wooden picks.
- Garnish, if desired; store in airtight container in refrigerator up to 2 days before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 851.82 Kcal (3566 kJ) | ||
| Calories from fat | 636.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.69g | 109% | |
|---|---|---|---|
| Cholesterol | 175.31mg | 58% | |
| Sodium | 3058.73mg | 127% | |
| Potassium | 384.84mg | 8% | |
| Total Carbs | 10.14g | 3% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 57.34g | 115% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 1133.8mg | 37792% | |
| Iron | 2.1mg | 12% | |
| Calcium | 1004.2mg | 100% | |
| Amount Per 100 g | |||
| Calories | 277.97 Kcal (1164 kJ) | ||
| Calories from fat | 207.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.07g | 109% | |
|---|---|---|---|
| Cholesterol | 57.21mg | 58% | |
| Sodium | 998.14mg | 127% | |
| Potassium | 125.58mg | 8% | |
| Total Carbs | 3.31g | 3% | |
| Sugars | 0.78g | 10% | |
| Dietary Fiber | 0.25g | 3% | |
| Protein | 18.71g | 115% | |
| Vitamin C | 0.5mg | 3% | |
| Vitamin A | 370mg | 37792% | |
| Iron | 0.7mg | 12% | |
| Calcium | 327.7mg | 100% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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