Egg Muffuletta Sandwich
Serves
6
Prep Time
20 min
Print RecipeIngredients
- 1 10- inch (25 cm) round Italian bread
- 2 tbsp (30 mL) light mayonnaise
- 1 tbsp (15 mL) basil pesto
- 2 cups (500 mL) 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 (250 mL) sliced black olives
- 1 cup (250 mL) 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.
Tips
Leftover bread can be used to make croutons. Preheat oven to 250°F. Cut bread into cubes and toss with 1 tbsp (15 mL) olive oil and 1 tbsp (15 mL) Parmesan cheese. Spread on a baking sheet and toast for 10 minutes or until bread is golden brown.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 410 |
| Fat | 20 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Carbohydrate | 38 g |
| Fibre | 3 g |
| Sugars | 2 g |
| Protein | 21 g |
| Sodium | 920 mg |
