Muffulettas

These sandwiches can be prepared the day before and brown-bagged for lunch. The olive salad—which some consider the best part—will moisten the bread overnight.

Yield: 4 servings (serving size: 2 sandwich halves)

Ingredients

• 1 1/2  cups  bottled giardiniera, drained and chopped (about 6 ounces)
• 2  tablespoons  red wine vinegar
• 2  tablespoons  extra-virgin olive oil
• 10  pimiento-stuffed manzanilla (or green) olives, chopped
• 1  garlic clove, minced
• 4  (2-ounce) Kaiser rolls, cut in half horizontally
• 4  (1/2-ounce) slices reduced-fat provolone cheese
• 4  ounces  skinless, boneless rotisserie chicken breast, sliced (about 1 breast)
• 4  thin slices Genoa salami (about 1 1/2 ounces)
• 4  thin slices ham (about 2 ounces)

Preparation

1. Combine first 5 ingredients in a bowl; mix well.

2. Layer bottom half of each roll with 1 provolone cheese slice, 1 ounce chicken, 1 salami slice, and 1 ham slice; top each portion with about 1/3 cup olive mixture and top halves of rolls. Wrap each sandwich tightly in plastic wrap; chill at least 1 hour or overnight. Remove plastic wrap; cut each sandwich in half.

Nutritional Information

Calories:

352

Fat:

16.9g (sat 4.5g,mono 9.1g,poly 2g)

Protein:

22.2g

Carbohydrate:

27.1g

Fiber:

1.2g

Cholesterol:

47mg

Iron:

2.7mg

Sodium:

947mg

Calcium:

166mg