Low Sodium Muffuletta Sandwich
Elevate your sandwich game with this vibrant and heart-healthy Low Sodium Muffuletta Sandwich, a twist on the classic New Orleans favorite. Packed with layers of low sodium provolone and mozzarella cheeses, lean turkey breast, and sweet roasted red bell pepper, this savory delight is crowned with a zesty homemade olive salad. The olive salad—featuring a medley of pitted green and black olives, celery, red onion, fresh parsley, and a splash of red wine vinegar—is a flavor-packed masterpiece that ties the whole sandwich together. Perfect for make-ahead lunches or picnics, this no-cook recipe offers gourmet taste while catering to those looking for a low-sodium option. Assembling it on hearty whole-grain bread ensures a satisfying bite every time, making it a nutritious, crowd-pleasing meal you'll turn to again and again.
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Recipe Information
Ingredients
- 1 loaf Whole grain round bread loaf
- 4 slices Low sodium provolone cheese
- 4 slices Low sodium mozzarella cheese
- 1 whole Roasted red bell pepper
- 6 slices Low sodium turkey breast slices
- 2 tablespoons Olive oil
- 1 tablespoon Red wine vinegar
- 1 clove Garlic clove, minced
- 0.25 cup Red onion, finely chopped
- 0.5 cup Green olives, pitted and chopped
- 0.5 cup Black olives, pitted and chopped
- 0.25 cup Celery, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Crushed red pepper flakes
- to taste Freshly ground black pepper
Instructions
Begin by preparing the low sodium olive salad. In a medium mixing bowl, combine the olive oil, red wine vinegar, and minced garlic. Whisk until well blended.
Add in the red onion, green olives, black olives, celery, fresh parsley, and crushed red pepper flakes. Mix all the ingredients together until well incorporated.
Season the olive mixture with freshly ground black pepper to taste. Cover and refrigerate for at least 20 minutes to allow the flavors to meld.
Meanwhile, slice the whole grain round bread horizontally into two halves. If the bread is very thick, hollow out some of the soft interior crumb to make space for the filling.
Spread a generous layer of the olive salad on the bottom half of the bread.
Layer the low sodium provolone and mozzarella cheese slices evenly across, followed by the roasted red bell pepper slices.
Arrange the low sodium turkey breast slices over the peppers.
Place the top half of the bread loaf over the assembled layers.
Press down gently on the sandwich to compact all the ingredients together, enhancing the flavor combination.
Use a sharp serrated knife to cut the sandwich into 4 equal portions. Serve immediately or wrap tightly and refrigerate for a few hours to further allow the flavors to meld, then serve.
Nutrition Facts
Calories |
2979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 6744 mg | 293% | |
| Total Carbohydrate | 313.9 g | 114% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 38.3 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1994 mg | 153% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2318 mg | 49% | |
*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.
