Muffuletta Sandwiches

Ingredients



  • ¼ cup bottled fat-free Italian dressing

  • ½ cup coarsely chopped green pepper

  • ½ cup coarsely chopped red onion

  • ¼ cup stuffed green olives

  • ¼ cup pitted ripe olives

  • 1 clove garlic

  • ½ T. dried basil leaves

  • ½ t. dried oregano leaves

  • (1 lb.) loaf Italian bread

  • 3 oz. Neufchatel cream cheese, softened

  • 1 ½ cups fresh spinach leaves

  • 4 – 6 ripe tomato slices

  • 8 hard-cooked eggs, peeled and sliced

  • ¼ lb. ham slices

  • ¼ lb. part-skim mozzarella cheese slices

  • ¼ lb. cooked turkey breast slices


Directions


In food processor or blender, combine dressing and ingredients up to the bread. Pulse them until finely chopped - similar to pesto.



Cut bread loaf lengthwise. Remove bread from inside of halves, leaving a one-inch border attached to crust. Spread 3 tablespoon cream cheese inside each cut bread half. Spread ½ cup olive mixture over cream cheese on each bread.



Layer in bottom half: Spinach, tomato slices, egg slices, ham, mozzarella and turkey breast.



Close sandwich. Press together and wrap tightly in plastic wrap. Refrigerate for several hours or overnight before serving. Cut loaf into 6 slices. Serves 6





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