Muffaletta Sandwich New Orleans Style

Muffaletta Sandwich New Orleans Style

4.3 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 774.0
  • Total Fat: 34.8 g
  • Cholesterol: 39.2 mg
  • Sodium: 1,841.9 mg
  • Total Carbs: 86.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 27.4 g

View full nutritional breakdown of Muffaletta Sandwich New Orleans Style calories by ingredient


Introduction

A New Orleans Original Sandwich made on a round Italian Bread and stacked with Ham, Mortadella, Provolone & Swiss Cheeses and Italian Olive Salad. A New Orleans Original Sandwich made on a round Italian Bread and stacked with Ham, Mortadella, Provolone & Swiss Cheeses and Italian Olive Salad.
Number of Servings: 4

Ingredients

    1 Loaf Muffaletta Round Italian Bread 10 inch Diameter
    2 oz Ham
    2 oz Mortadella
    2 oz Provolone Cheese
    2 oz Swiss Cheese
    8 Tbsp Italian Olive Salad

Directions

1. Cut Muffaletta Bread evenly in half horizontally.
2. Stack one half with the Ham Mortadella, Cheeses, & Italian Olive Salad.
3. Cut Sandwich into 4 equal servings.

The original Muffaletta Sandwich is not heated, but my husband likes his heated. So I heat the uncut Sandwich in the oven at 350 degrees for about 10 minutes or until I see the cheeses are melted.

If you let the sandwich sit for about 30 minutes before putting it into the oven to bake, the flavor of the Italian Olive Salad will be much better.

If you can't find the round Italian Bread, you can use a regular loaf or other rolls.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user LIMASTAR.

Member Ratings For This Recipe


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    Good
    tasty but sodium way too high - 12/22/20


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    Very Good
    great - 3/10/18


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    tasty thanks - 2/22/17


  • no profile photo

    Incredible!
    So tasty! - 2/21/17


  • no profile photo

    Incredible!
    Amazing! It's so flavorful....its simply elegant. Such a great meal for something quick, easy, and makes a great picnic item as well! - 4/4/11