Easy Muffuletta

Ingredients

• 116 ounce jar pickled mixed vegetables (1-1/2 cups)

• 1/4cup chopped pimiento-stuffed green olives and/or pitted ripe olives, drained

• 1clove garlic, minced

• 1tablespoon olive oil or salad oil

• 19-inch round loaf unsliced Italian bread

• 6ounces thinly sliced lower-sodium cooked ham

• 4ounces sliced provolone cheese

• 4ounces thinly sliced salami black pepper
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  • Directions

  
  

  1. Drain vegetables, reserving 2 tablespoons liquid. Chop vegetables. Combine vegetables, reserved liquid, olives, garlic, and oil.

  1. Slice bread in half horizontally. On bottom half layer ham, cheese, and salami. Top with vegetable mixture. Sprinkle with black pepper. Cover with bread top. Secure with wooden picks. To serve, cut into wedges. Makes 6 to 8 servings.

  From the Test Kitchen

  To reduce sodium by 200 mg per serving, omit pickled vegetables; substitute 1-1/2     cups chopped assorted fresh vegetables, such as broccoli, carrot, celery, and sweet peppers. Add 2 tablespoons lemon juice in place of reserved liquid and an additional 1 tablespoon oil.

  Nutrition Facts (Easy Muffuletta)

  • Per serving:
   
  • 476 kcal cal., 
  • 21 g fat 
  • (7 g sat. fat, 
  • 43 mg chol., 
  • 1776 mg sodium, 
  • 49 g carb., 
  • 1 g fiber, 
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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