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🍽️ Muffaletta Sandwich

346 kcal · 30 min · 4 servings

Ingredients

• 350 g olive salad (jar)
• 2 red onions
• 1 tbsp olive oil
• 2 carrots
• 300 g mozzarella
• 5 leaves iceberg lettuce
• 150 g mortadella (sliced)
• salt
• pepper
• 2 tbsp freshly chopped oregano

Instructions

1. 1. Place the pickled vegetables in a sieve and let them drain well.
2. 2. Peel the onions and cut them in half.
3. 3. Cut the onion halves into thin strips.
4. 4. Sauté the onion strips briefly in hot oil until they are soft.
5. 5. Remove the pan from the heat.
6. 6. Peel the carrots.
7. 7. Coarsely grate the carrots.
8. 8. Drain the mozzarella.
9. 9. Slice the mozzarella.
10. 10. Rinse the pickled vegetables under cold water.
11. 11. Roughly chop the pickled vegetables.
12. 12. Shake the pickled vegetables dry.
13. 13. Cut off the top of the bread loaf.
14. 14. Remove the soft inner part of the bread.
15. 15. Make sure about 2 cm of bread remains.
16. 16. Layer the mortadella and all the prepared ingredients alternately inside the bread.
17. 17. Season lightly with salt and pepper in between layers.
18. 18. Sprinkle some oregano on top.
19. 19. Place the bread lid back on.
20. 20. Wrap the sandwich in plastic wrap.
21. 21. Let it rest in the refrigerator for about 30 minutes to let the flavors meld.
22. 22. Cut it into pieces at the end.
23. 23. Serve it.

Nutrition per serving

• kcal: 346
• Protein: 17 g · Fett/Fat: 24 g · Carbs: 13 g