Muffulettas are stuffed pressed sandwiches that are the signature of New Orleans and a perfect make-the-night-before picnic entre. To ensure that the fillings dont fall out you need to cut the buns so that the base is deep enough to stuff.
4 - 4 x 5 inch (10 x 12 cm) crusty artisan bread buns
4 tsp (20 mL) extra-virgin olive oil
4 pitted organic green olives
2 marinated artichoke hearts
2 roasted organic red peppers, cut into 4 equal pieces
4 sun-dried organic tomatoes, julienned
1/2 cup (125 mL) diced organic celery
1/2 fresh organic red pepper
4 oz (100 g) roasted organic turkey breast slices
8 large fresh organic basil leaves, washed and dried
Cut buns horizontally so the bottom part is deeper than the top, which acts as a lid. Hollow out the bottom, making sure the thick bottom crust is left intact. Discard removed bread or save for croutons. Evenly brush 4 bread shells and lids with oil; set aside.
Place olives, artichoke hearts, roasted peppers, and sun-dried tomatoes on a paper towel or cloth and pat dry. Coarsely chop olives and artichokes and slice fresh red pepper into 8 rings; set aside.
To assemble sandwiches, divide all ingredients equally among 4 bread shells. Place turkey slices in bottom. Sprinkle with olives, artichokes, and diced celery. Place roasted red pepper on top. Sprinkle with sun-dried tomatoes. Top with fresh red pepper rings and basil leaves. Place bread lid on top and wrap firmly with a double layer of waxed paper. Store sandwiches overnight in the fridge under a heavy weight such as a cast-iron frying pan.
Day of the picnic: Pack in cooler, along with a serrated knife and a small bread board.
To serve: Cut each sandwich in half and serve. Serves 4.
Each serving contains: 210 calories; 12 g protein; 5.7 g total fat (1.2 g sat fat, 0 g trans fat); 21 g carbs; 2.9 g fibre; 570 mg sodium
source: "Whole Foods to Go", alive #309, July 2008
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