alive logo




    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






    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.