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🍽️ Muffaletta Sandwich

2013 kcal · 30 min · 4 servings

Ingredients

• 1 light rolls
• 1 handful arugula
• 2 sprigs mint
• 1 clove garlic
• 4 tbsp olive oil
• 1 tbsp lemon juice
• salt
• pepper
• 150 g artichokes (jar)
• 150 g bell peppers (jar)
• 2 tomatoes
• 1 ball mozzarella (125 g)
• 100 g provolone cheese (sliced)
• 100 g salami (sliced)
• 100 g Parma ham (sliced)

Instructions

1. 1. Slice the white bread horizontally, but leave a 2 to 3 centimeter border at the bottom and sides intact.
2. 2. Carefully remove the soft bread crumb from the center until you have a hollow pocket. Use the removed crumb for another purpose.
3. 3. Rinse the arugula and mint under running water.
4. 4. Shake the greens dry and pick the leaves off the coarse stems.
5. 5. Peel the garlic.
6. 6. Put the arugula, mint, garlic, oil, and lemon juice into a blender.
7. 7. Puree the mixture into a fine paste.
8. 8. Season the pesto with salt and pepper to taste.
9. 9. Spread the pesto generously on the inside surfaces of the hollowed-out bread.
10. 10. Let the artichokes and bell peppers drain well.
11. 11. Slice the artichokes into thin slices.
12. 12. Cut the bell peppers into thin strips.
13. 13. Wash the tomatoes thoroughly.
14. 14. Cut the tomatoes into quarters.
15. 15. Remove the hard stem base and seeds from the tomato pieces.
16. 16. Let the mozzarella drain well.
17. 17. Slice the mozzarella into thin slices.
18. 18. Fill the bread in layers with the artichokes, bell pepper, tomatoes, mozzarella, salami, and ham.
19. 19. Place the top half of the bread back on the filling to close the sandwich.
20. 20. Wrap the sandwich tightly in foil or plastic wrap.
21. 21. Place the sandwich in the refrigerator for at least one hour before serving.

Nutrition per serving

• kcal: 2013
• Protein: 107 g · Fett/Fat: 155 g · Carbs: 49 g