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Chicken and Roast Beef Muffulettas

Source of Recipe


Cooking Light-3/03






List of Ingredients



• Olive Salad:
  
• 1/2 cup kalamata olives, pitted
  
• 1/4 cup chopped fresh basil
  
• 2 tablespoons capers, drained
  
• 2 tablespoons balsamic vinegar
  
• 2 teaspoons olive oil
  
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
  
• 1 (7 ounce) bottle roasted red bell peppers, drained and chopped
  
• 1 clove garlic, minced
  
• Muffuletta:
  
• 12 (1 1/2 ounce) French bread rolls
  
• 6 (1 ounce) slices Swiss cheese
  
• 12 (1 ounce) slices roasted breast of chicken
  
• 12 (1 ounce) slices deli roast beef
  
• 6 cups gourmet greens
  






Instructions



1. To prepare olive salad, combine first 8 ingredients in bowl of food processor. Process 30 seconds or until finely chopped; chill.
   
   
2. To prepare muffuletta, cut rolls in half crosswise. Spread about 2 1/2 tablespoons olive mixture on top half of each roll. Layer 1/2 cup greens, 1/2 cheese slice, 1 roast beef slice, and 1 chicken slice on each roll bottom; cover with top of roll.
   
   
3. Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.
   
   
4. Yield: 12 servings. 288 cal, 9g fat, 23.3g pro, 27.9g carb, 2.5g fiber, 49mg chol, 2.4mg iron, 795mg sod, 181mg calc.