| Ingredient |
Quantity |
Method |
|
|
|
Cover the smoked ham completely and hold in the cooler between 32° and 36°F prior to use.
|
|
|
|
Thin-slice the salami on a slicer (4 slices per 1 1/3 ounces); cover completely and hold in the cooler between 32° and 36°F prior to use.
|
Chunky Olive Spread (Approximate Yield: 6 oz., 12 each 1/2 oz. portions)
|
|
Pimiento-stuffed green olives salad-style drained
|
2-1/2 oz |
|
|
Black olive tapenade commercially prepared-Critelli California Kalamata Olive Tapenade Sysco
|
3/4 oz |
|
|
Roasted red peppers drained chopped
|
1-3/4 oz |
|
|
Red wine vinaigrette commercially prepared
|
2 oz |
|
|
Crushed red pepper flakes
|
1/4 tsp |
|
|
Chunky Olive Spread
1. Combine the salad-style green olives, black olive tapenade, roasted red peppers, red wine vinaigrette and crushed red pepper flakes in a bowl and stir to blend. Transfer to another container. Cover and hold at or below 40°F. |
To Assemble
|
|
Ciabatta rolls split for sandwiches toasted
|
12 each |
|
|
Light mayonnaise
|
6 oz |
|
|
Tomato slices fresh one-half oz each
|
24 each |
|
|
Pepper-Jack cheese slices one-half oz each
|
12 each |
|
|
To Assemble a Single Serving
1. Place 1 ciabatta roll on a flat work surface, toasted side up; spread 1 tablespoon (1/2 ounce) of the light mayonnaise on the bottom half of the ciabatta roll.
2. Top with 2 slices (1 1/2 ounces) of the smoked ham, 2 slices fo the tomato, 1 slice of the cheese, 4 slices (1 1/3 ounces) of the hard salami and 1 tablespoon (1/2 ounce) of the chunky olive spread (see recipe). Close with the top half of the ciabatta roll. |
|
Serving Size: 9 1/4 ounces
|
|
Build-at-a-Glance
1 Bottom 1/2 ciabatta roll
1 T Light mayonnaise
2 slices Smoked ham
2 slices Tomato
1 slice Pepper-Jack cheese
4 slices Hard salami
1 T Chunky olive spread
1 Top 1/2 ciabatta roll |
|
Nutrition Facts
-
Serving Size:
9 1/4 ounce French Quarter Muffaletta
(237g)
- Servings Per Container:
- Amount Per Serving
- Calories
560
Calories from Fat
280
% Daily Value*
-
48%
Total Fat
31g
-
25
%Cholesterol
75
mg
-
70
%Sodium
1690
mg
-
14
%Total Carbohydrate
41
-
Vitamin C
8
%Vitamin A
10
%
Iron
6
%Calcium
10
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.