Make this piled-high version of a New Orleans favorite, a sandwich filled with a tangle of chicken, olives, cheese, salami, and special seasonings.
Chicken Muffuletta
- Prep Time 15 min
- Total 1 hr 15 min
- Servings 6
- Ingredients 10
Ingredients
Olive Salad
- 1/2 cup pitted green and/or ripe olives, finely chopped
- 1 jar (4 oz) sliced pimientos, drained and finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon crushed dried oregano leaves
Sandwich
- 1 (8-inch) round Italian bread loaf (about 1 1/4 lb)
- 4 oz sliced provolone cheese
- 4 oz thinly sliced cooked chicken breast (from deli)
- 4 oz sliced Genoa salami
Instructions
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Step1In small bowl, stir together olive salad ingredients.
-
Step2Cut loaf of bread horizontally in half. Scoop out soft center from top and bottom of loaf, making room for the filling and leaving a 3/4-inch shell. Using tablespoon, scoop out or drain off 2 tablespoons liquid oil and vinegar dressing from olive salad, and drizzle over inside of bottom half of bread. Spread remaining olive salad mixture inside top half of bread.
-
Step3Layer cheese, chicken and salami in bottom half. Cover with top of loaf; wrap well with plastic wrap. Place loaf on plate; cover with another plate and then a heavy weight, such as a large can. Refrigerate 1 to 6 hours.
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Step4To serve, cut sandwich into 6 wedges.
Nutrition
480
Calories
21g
Total Fat
21g
Protein
51g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 480
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 7g
- 35%
- Trans Fat
- 1g
- Cholesterol
- 40mg
- 14%
- Sodium
- 1520mg
- 63%
- Potassium
- 270mg
- 8%
- Total Carbohydrate
- 51g
- 17%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 3g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 10%
- 10%
- Calcium
- 25%
- 25%
- Iron
- 20%
- 20%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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