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Mama Mia Muffuletta
Yield: 24 servings or 4 (15 in.) loaves
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Bottled fat-free Italian dressing |
8 oz. |
1 cup |
| Green bell pepper, coarsely chopped |
8 oz. |
2 cups |
| Red onion, coarsely chopped |
8 oz. |
2 cups |
| Stuffed green olives |
6 oz. |
3/4 cup |
| Pitted ripe olives |
6 oz. |
3/4 cup |
| Garlic |
- |
4 cloves |
| Dried basil leaves |
- |
2 Tbsp. |
| Dried oregano leaves |
- |
2 tsp. |
| Italian bread |
1 lb. each |
4 long loaves |
| Neufchâtel cream cheese, softened |
12 oz. |
- |
| Fresh spinach leaves |
6 oz. |
6 cups |
| Ripe tomato slices |
1 oz. slices |
16 |
| Peeled, hard-cooked eggs, sliced |
4 lb.* |
36 Large |
| Ready-to-eat turkey ham slices |
1 lb. |
- |
| Part-skim Mozzarella cheese slices |
1 lb. |
- |
| Cooked turkey breast slices |
1 lb. |
- |
DIRECTIONS
- In food processor or blender fitted with metal blade, combine dressing, green pepper, red onion, green and ripe olives, garlic, basil, and oregano. Pulse ingredients until finely chopped, similar to pesto. Refrigerate if not used immediately.
- Cut bread loaves lengthwise. Remove bread from inside of halves, leaving a 1-inch border attached to crust. Spread 3 tablespoons (1-1/2 oz.) cream cheese inside each cut bread half. Spread 1/2 cup olive mixture over cream cheese on each bread half.
- Layer in bottom half of each loaf: 1-1/2 cups spinach leaves, 4 tomato slices, 10 oz. egg slices, 4 oz. turkey ham, 4 oz. Mozzarella cheese, and 4 oz. turkey breast.
- Carefully close the sandwich. Press together and wrap tightly in plastic wrap. Refrigerate. For serving, cut each loaf into 6 slices.
*If using peeled, hard-cooked egg product.
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