"muffalata" Sandwich by Any Name Tastes Great !

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“Recipe I found was very make it all from scratch....I go for the use what you can buy and go from there ! ...and we think the result is ONE GREAT SANDWICH! Hope you do, too !”
READY IN:
20mins
SERVES:
2
YIELD:
2 sandwiches
UNITS:
US

Ingredients Nutrition

  • 2 whole wheat hoagie rolls
  • 4 tablespoons pesto sauce, separated
  • 2 tablespoons olive salad (Olive Tepanade)
  • 2 tablespoons artichoke hearts
  • 2 ounces turkey, sliced (from 2 ounce package)
  • 2 ounces ham, sliced (from 2 ounce package)
  • 6 ounces salami, sliced (from 8 ounce package)
  • 2 slices provolone cheese

Directions

  1. Open up the sandwich rolls and scoop out most of the center.
  2. In a small mixing bowl combine 2 tablespoons of Pesto with the Tepanade, artichoke slices and stir to mix well.
  3. On the Rolls: Spread 1/2 tablespoon of remaining Pesto on each side of the rolls. Divide the Olive Artichoke Pesto mixture between the two rolls and spread on each roll.
  4. Take slices of the turkey, ham and salami and cheese and place on top of the Olive mixture, dividing them between the two sandwiches.
  5. At this point you can make these HOT or COLD sandwiches.
  6. for HOT::
  7. Heat heavy cast iron skillet, place the two rolls and top with another pan or I use my tea kettle with water in it to squish them down.
  8. Heat through, turning over halfway.
  9. for COLD:
  10. Squish the two sides of the sandwich together and wrap tightly with suran wrap and place in fridge. This gives the flavors time to marry, serve and enjoy !

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