In large bowl, mix mushrooms, pimiento stuffed olives, ripe olives, artichoke hearts, onions, celery and green pepper. In small pan, mix vinegar, oil, Italian seasoning, garlic powder, onion powder, and pepper. Bring to boiling; boil for 2 to 3 minutes. pour over vegetables in bowl and mix well.
Preheat oven to 375. Slice bread loaves in half lengthwise. Spread vegetable mixture on the two bottom halves of the loaves.Layer ham, salami, Swiss and provolone cheese over vegetable mixture. Place loaf tops over meat and cheese. Wrap in foil and bake about 20 minutes or til heated through. Slice loaves to serve. Makes 12 servings
Note: For an appetizer, make mini muffulettas by using hard rolls instead of bread loaves. to serve, slice the rolls into bite size pieces.
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|Serving Size: 1 (94g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 92 (71%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 15.2mg||5 %|
|Sodium 276.3mg||10 %|
|Potassium 80.9mg||2 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 2.8g|
|Protein 5.6g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 130
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