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Muffaletta Filling (For Italian Muffaletta Sandwich -- 2 Choices)

"Stated here are two options to use in a Muffaletta sandwich, which either you choose to make it must stay in the refrigerator for 24 hours. This makes more salad than you need for 1 (8-inch) sandwich. The mixture will keep for a week or more and can be used in salads, sandwiches or whatever you like and the flavor gets better the longer it keeps in the refrigerator"

  Ingredients
 
  US | Metric  Print Ingredients
 
  • Option #1:
  • 1 cup sliced marinated artichoke hearts
  • 1/2 cup finely shredded carrot
  • 1/2 cup shredded inner ribs of celery
  • 1/2 cup finely chopped pitted green olives
  • 1/2 cup finely chopped roasted red peppers
  • 1/2 cup seeded, finely chopped pickled Tuscan peperoncini
  • 1/2 cup pitted chopped kalamata olives
  • 1/2 cup sliced cocktail onions
  • 1/2 cup tiny capers in brine, drained
  • 2 tablespoons red wine vinegar
  • 3 anchovy fillets, chopped
  • 2 teaspoons dried oregano
  • Option #2:
  • 1 (16-ounce) container giardiniera, drained and chopped
  • 1 cup sliced marinated artichoke hearts
  • 1/2 cup finely chopped pitted green olives
  • 1/2 cup pitted chopped kalamata olives
  • 1/4 cup tiny capers in brine, drained
  • 2 tablespoons extra-virgin olive oil
  • 3 anchovy fillets, chopped
  • 2 teaspoons dried oregano
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

For either version of the sandwich salad, mix all ingredients in a bowl. Cover and refrigerate overnight, to let the flavors develop.

  Nutritional Facts
 
 
  • Serving Size: 1 (851.9 g)
  • Calories 1278.2
  • Total Fat - 64 g
  • Saturated Fat - 21.7 g
  • Cholesterol - 163 mg
  • Sodium - 5632.2 mg
  • Total Carbohydrate - 107.3 g
  • Dietary Fiber - 31.2 g
  • Sugars - 24 g
  • Protein - 74.9 g
  • Calcium - 273.5 mg
  • Iron - 14.8 mg
  • Vitamin C - 70.4 mg
  • Thiamin - 1.6 mg
  Reviews
 
 
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