Recipes

Egg Muffuletta Sandwich

Enjoy this bread bowl inspired sandwich for dinner, lunch or at your next get-together. It’s quick and easy to make, with the round Italian bread keeping a tower of ingredients neatly in place until it reaches your mouth.
Serves 6
Prep Time 20 min

Ingredients

  • 1 10- inch (25 cm) round Italian bread
  • 2 tbsp light mayonnaise
  • 1 tbsp basil pesto
  • 2 cups shredded romaine lettuce
  • 1 large tomato, thinly sliced
  • 8 hard boiled eggs, sliced
  • ½ cup (125 mL) sun-dried tomatoes in oil, drained and chopped (optional)
  • 1 cup sliced black olives
  • 1 cup shredded mozzarella cheese
  • 1 small red onion, sliced
  • 6 slices of deli or roast turkey breast

Instructions

  • Step 1

    Cut top one-third off the loaf of bread and set aside. Scoop out some of the bread inside to form a bread bowl, leaving about 1-inch (2.5 cm) thick walls.

  • Step 2

    Spread mayonnaise and basil pesto on inside surfaces of top and bottom of loaf. Layer lettuce in the bottom, then top with sliced tomato, eggs, sun-dried tomatoes (if using), olives, mozzarella cheese, onion and turkey breast; cover with top of loaf.

  • Step 3

    Wrap sandwich well with plastic wrap and place in fridge. Place a large plate over top of sandwich and weigh it down with something heavy (e.g. can of beans). Refrigerate for 3 hours or overnight.

  • Step 4

    When ready to serve, cut into six wedges and serve.

Nutrition Facts

Per serving
Calories410
Fat20 g
Saturated Fat6 g
Trans Fat0 g
Carbohydrate410 g
Fibre3 g
Sugars2 g
Protein21 g
Sodium920 mg