Low Sodium Muffaletta Sandwich
Indulge in the vibrant flavors of New Orleans with this Low Sodium Muffaletta Sandwich, a heart-healthy twist on the classic Louisiana favorite. Built on a whole grain round loaf, this satisfying sandwich is layered with reduced sodium turkey, roast beef, and Swiss cheese, ensuring all the indulgence with less salt. The star of the show is the tangy olive salad—made with no-salt-added green and black olives, zesty artichoke hearts, fresh parsley, garlic, and a splash of red wine vinegar—adding a burst of Mediterranean-inspired flavor to every bite. Sweet red bell peppers provide a crisp contrast, while Italian seasoning and black pepper tie everything together. Wrapped and chilled to allow the flavors to meld, this make-ahead masterpiece is perfect for picnics, game days, or an impressive lunch option. Healthy, flavorful, and easy to prepare, this sandwich delivers all the charm of traditional muffaletta without compromising your dietary goals.
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Recipe Information
Ingredients
- 1 medium whole grain round loaf
- 150 grams reduced sodium turkey breast
- 150 grams reduced sodium roast beef
- 100 grams reduced sodium Swiss cheese
- 1 medium red bell pepper
- 50 grams green olives (no added salt), chopped
- 50 grams black olives (no added salt), chopped
- 100 grams artichoke hearts, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- 0.5 teaspoon black pepper
Instructions
Begin by slicing the round loaf horizontally into two equal halves to form sandwich tops and bottoms.
In a medium bowl, combine chopped green and black olives, artichoke hearts, olive oil, garlic, parsley, red wine vinegar, Italian seasoning, and black pepper. Mix well to create the olive salad.
Spread half of the olive salad evenly over the bottom half of the bread loaf.
Layer the reduced sodium turkey breast slices evenly over the olive salad.
Next, layer the reduced sodium roast beef slices on top of the turkey.
Add a layer of reduced sodium Swiss cheese slices over the meats.
Place sliced red bell peppers on top of the cheese layer.
Spread the remaining olive salad over the red bell peppers.
Place the top half of the bread loaf over the filling to complete the sandwich.
Press down gently, then carefully wrap the entire sandwich tightly in plastic wrap to allow the flavors to meld in the refrigerator for at least 2 hours.
Before serving, slice the sandwich into wedges. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 3004 mg | 131% | |
| Total Carbohydrate | 214.2 g | 78% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 25.4 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1119 mg | 86% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2206 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
