Chef Meg's Greek-aletta Stuffed Sandwich

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 145.1
  • Total Fat: 8.1 g
  • Cholesterol: 26.7 mg
  • Sodium: 327.1 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 10.7 g

View full nutritional breakdown of Chef Meg's Greek-aletta Stuffed Sandwich calories by ingredient


Introduction

NOTE; missing bread, not found in data base
I love a good sandwich, one that you have to smashed it to fit into your mouth. The traditional Muffaletta is packed with high fat cured and smoked meats, cheeses, and salty tapenade. This version gives you all the big flavor without the added fat.
If you want a vegeterian version of the recipe just omit the tuna. NOTE; missing bread, not found in data base
I love a good sandwich, one that you have to smashed it to fit into your mouth. The traditional Muffaletta is packed with high fat cured and smoked meats, cheeses, and salty tapenade. This version gives you all the big flavor without the added fat.
If you want a vegeterian version of the recipe just omit the tuna.
Number of Servings: 4

Ingredients

    1 eight inch whole wheat or multi grain round loaf bread
    1/2 red onion, about 1 cup, cut into thin slices
    1/2 cup Feta cheese, crumbled
    1/2 English cucumber, about 1 1/2 cups, peeled and diced
    3 Roma tomatoes, sliced
    1/4 teaspoon black pepper, cracked
    1 head Red leaf lettuce, washed and trimmed of salk
    1/2 cup Tuna, packed in water, drained,

    1 tablespoon white wine vinegar
    1 teaspoon dijon mustard
    1 tablespoon olive oil

Directions

Slice the bread in half horizontaily, remove about 3/4 cup of the soft inside filling to create a shell. Reserve filling for later use as bread crumbs.

Combine onion, cucumber, tomatoes, and feta into a mixing bowl, toss to combine. Place vinegar and mustard into a small bowl, whisk in oil to emulsify. Pour dressing over vegetable mixture and season with pepper. Toss to combine.

Layer the bottom half of the bread with lettuce leaves. Fill with vegetable mixture then top with tuna. Press second remaining half of bread over top to sandwich. Wrap tightly with plastic wrap, allow to stand for 10 mintues for flavors to develop and the bread to soak up some of the dressing.

Serve chilled, makes 4 wedges.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEF_MEG.