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Level
very easy
Prep Time
5 mins
Total Time
20 mins
Serves
4

Ingredients

1 pkg
Sardo Marinated Artichoke Hearts
250 mL
1 pkg
Sardo Fire Roasted Red Peppers
250 mL
1 pkg
Sardo Garlic Stuffed Olives
250 mL
1 loaf
Store-Baked French Loaf
450 g
1 pkg
San Danielle Mortadella
175 g
1 pkg
Maestro Capocollo
125 g
1 pkg
Compliments Shaved Ham, Family Pack
400 g
1 pkg
Maestro Prosciutto Salami
125 g
1 pkg
Compliments Sliced Provolone Cheese
150 g
1 pkg
Compliments Sliced Swiss Cheese
150 g
1
small red onion, thinly sliced
2 cups
Compliments Baby Arugula
500 mL

Method

Step 1
To make the muffuletta mixture, drain the artichokes, roasted peppers and olives well, pat dry with paper towel and transfer to food processor and pulse until coarsely chopped (not puréed). Set aside.
Step 2
Slice the French loaf in half lengthwise and remove some of the bread from the centre to allow more room for filling. Lay the loaf open like a book. Evenly spread the muffuletta mixture over the 2 halves. On the bottom crust, layer the meats, cheeses and vegetables in the listed order. Cap with the top crust of the loaf; gently press together. If preferred, secure with wooden skewers before slicing to serve. (Tip: Make this sandwich up to 8 hr. ahead, wrap tightly in plastic and refrigerate until serving.)

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
890
Fat:
41 g
Saturated Fat:
19 g
Carbs:
112 g
Fibre:
5 g
Sugar:
5 g
Cholesterol:
160 mg
Protein:
65 g
Sodium:
3690 mg