Chicken Muffuletta
The muffuletta is a big, hearty sandwich that was first created in New Orleans in 1906. A round, puffy loaf of Sicilian bread is stuffed with meats, cheese, and olive relish, until it's bursting at the seams and lush with olive oil and marinade. This version is a little bit lighter than a traditional muffuletta, replacing lunch meats with chicken breast. It's a great thing to prepare for a party or a picnic; it's shareable and easy to transport, and it's so delicious you won't have to worry about leftovers.
Prep Time:
Preparation Time
15
min.
Cooking Time:
Cook Time
5
min.
Servings:
Recipe Yield
4
Cooking Method:
Cooking Method
No Cook
Categories:
Recipe Category
Chicken
Sandwiches
Cuisine:
Recipe Cuisine
Cajun and Creole
Ingredients:
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup pimento stuffed green olives, sliced
- 1/3 cup artichoke hearts (in water), drained and coarsely chopped
- 1/3 cup roasted red peppers, drained and chopped
- 1 garlic clove, minced
- 2 Tablespoons balsamic vinegar
- 2 teaspoons olive oil
- 1 Tablespoon Sicilian Bread Dipping Seasoning
- 1 16 oz loaf whole grain French loaf
- 4 ounces Provolone cheese, sliced
- 8 ounces roasted chicken breast, sliced
Instructions:
- To prepare olive salad, coarsley chop olives, artichoke hearts, roasted red peppers and garlic.
- Transfer to a bowl and add vinegar, olive oil and Sicilian Bread Dipping Seasoning. Stir to combine.
- To prepare muffaletta, cut the loaf of bread in half length wise.
- Spread 1/2 of olive salad onto top half of bread and the remaining olive salad on the bottom half.
- On the bottom of each roll place cheese slices and chicken.
- Cover the bottom of roll with top of roll.
- Wrap each sandwich tightly in plastic wrap.
- Refrigerate up to 8 hours.
- Cut into 4 equal pieces and serve.
