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Name: Bayou Bar & Grill Muffuletta Sandwich
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 3 cups chopped fresh mushrooms; 8 oz pimiento stuffed olives drained and chopped; 8 oz ripe olives drained and chopped; 4 oz artichoke hearts drained and chopped; 3 oz cocktail onions; 1/2 cup celery chopped; 1/4 cup green pepper chopped; 2/3 cup white vinegar; 2/3 cup olive oil; 2 1/2 tsp. Italian seasoning; 1 tsp. garlic powder; 1 tsp. onion powder; 1/2 tsp. pepper; 2 loaves unsliced Italian or French bread; 8 oz. fully cooked ham thinly sliced; 8 oz. Genoa salami thinly sliced; 4 oz. Swiss cheese sliced; 4 oz. provolone cheese sliced

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INGREDIENTS

3 cups chopped fresh mushrooms
8 oz pimiento stuffed olives ; drained and chopped
8 oz ripe olives ; drained and chopped
4 oz artichoke hearts ; drained and chopped
3 oz cocktail onions
1/2 cup celery ; chopped
1/4 cup green pepper ; chopped
2/3 cup white vinegar
2/3 cup olive oil
2 1/2 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. pepper
2 loaves unsliced Italian or French bread
8 oz. fully cooked ham ; thinly sliced
8 oz. Genoa salami ; thinly sliced
4 oz. Swiss cheese ; sliced
4 oz. provolone cheese ; sliced

INSTRUCTIONS

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.

NOTES

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Bayou Bar & Grill Muffuletta Sandwich

3 cups chopped fresh mushrooms
8 oz pimiento stuffed olives drained and chopped
8 oz ripe olives drained and chopped
4 oz artichoke hearts drained and chopped
3 oz cocktail onions
1/2 cup celery chopped
1/4 cup green pepper chopped
2/3 cup white vinegar
2/3 cup olive oil
2 1/2 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. pepper
2 loaves unsliced Italian or French bread
8 oz. fully cooked ham thinly sliced
8 oz. Genoa salami thinly sliced
4 oz. Swiss cheese sliced
4 oz. provolone cheese sliced

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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Nutrition

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Serving Size: 1 (94g)
Recipe Makes: 12 Servings

Calories: 130
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 %
Powered by: USDA Nutrition Database 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.

About Our Nutrition Facts

Calories per serving: 130

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