South of the Border Muffuletta
Take your taste buds on an international adventure with the bold and zesty 'South of the Border Muffuletta,' a Mexican-inspired twist on the classic Italian sandwich. This vibrant recipe brings together layers of smoky chorizo, tender turkey or chicken, creamy avocado, and spicy pepper jack cheese, all nestled between a hollowed-out round loaf of Italian or sourdough bread. The star of the sandwich is a tangy olive-bean salad, combining black beans, green olives, pickled jalapeños, red bell pepper, and fresh cilantro, kissed with lime juice and cumin for a flavor-packed punch. Perfectly pressed and wrapped to meld its flavors, this muffuletta is ideal for picnics, parties, or a hearty lunch. Try this easy-to-make, crowd-pleasing sandwich warm or at room temperature for a taste experience that’s both satisfying and unforgettable!
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Recipe Information
Ingredients
- 1 loaf large round loaf of Italian or sourdough bread
- 1 cup black beans, drained and rinsed
- 0.5 cup green olives, chopped
- 0.25 cup pickled jalapeños, chopped
- 1 red bell pepper, diced
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin powder
- 0.5 teaspoon salt
- 6 slices pepper jack cheese slices (or substitute with Monterey Jack)
- 0.5 pound spicy chorizo, thinly sliced and cooked
- 0.5 pound sliced turkey or chicken breast
- 1 ripe avocado, sliced
Instructions
Slice the round loaf of bread horizontally into two even halves. Scoop out some of the interior bread from both halves to make room for the fillings.
In a medium bowl, combine the black beans, green olives, pickled jalapeños, red bell pepper, cilantro, lime juice, olive oil, cumin, salt, and mix until well combined. Set the olive-bean salad aside to marinate for 10 minutes.
Spread half of the prepared olive-bean salad evenly on the bottom half of the bread.
Layer the pepper jack cheese slices over the olive-bean salad, followed by the cooked chorizo slices and turkey or chicken breast slices.
Top the proteins with the sliced avocado for added creaminess.
Spread the remaining half of the olive-bean salad over the interior of the top half of the bread and carefully place it over the bottom half to complete the sandwich.
Wrap the entire sandwich tightly in aluminum foil and press it firmly using a heavy skillet or a few cans for about 5 minutes to meld the flavors together.
Unwrap, slice into wedges, and serve immediately. Enjoy your South of the Border Muffuletta warm or at room temperature!
Nutrition Facts
Calories |
4044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 11682 mg | 508% | |
| Total Carbohydrate | 332.6 g | 121% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 15.7 g | ||
| Protein | 205.4 g | 411% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1639 mg | 126% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 3894 mg | 83% | |
*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.
