20 Ingredients
  • Round Italian bread, whole
  • 1 1/2 cups Muffuletta Olive Salad, recipe follows
  • 6 ounces fontina cheese, sliced
  • 8 ounces mortadella, thinly sliced
  • 1 bunch arugula, washed and dried
  • 8 ounces capicolla, thinly sliced
  • 2 roasted red peppers
  • 8 ounces salami, thinly sliced
  • 1/2 cup coarsely chopped green olives with pimento
  • 1/2 cup pitted and coarsely chopped black olives
  • 1/2 cup coarsely chopped pickled cocktail onions (sour)
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons garlic, minced
  • 1/4 cup roughly chopped roasted red peppers
  • 1/4 cup roughly chopped roasted yellow peppers
  • 1/4 cup basil chiffonade, see Cook's Note*
  • 2 tablespoons finely chopped parsley leaves
  • 1 teaspoon finely chopped oregano leaves
  • 1/8 teaspoon chili flakes
Nutrition
503
25% daily value
6 servings
                                       
                                           
     

Fat

65% 42

Saturated

75% 15

Trans

- 0

Monounsaturated

- 21

Polyunsaturated

- 5

Carbs

3% 8

Carbs (net)

- 6

Fiber

8% 2

Sugars

- 3

Sugars, added

- 0

Protein

46% 23

Cholesterol

32% 95

Sodium

67% 1603

Calcium

26% 260

Magnesium

10% 42

Potassium

10% 454

Iron

14% 2

Zinc

28% 3

Phosphorus

34% 241

Vitamin A

20% 180

Vitamin C

75% 67

Thiamin (B1)

20% 0

Riboflavin (B2)

18% 0

Niacin (B3)

23% 4

Vitamin B6

29% 0

Folate equivalent (total)

13% 51

Folate (food)

- 51

Folic acid

- 0

Vitamin B12

61% 1

Vitamin D

238% 36

Vitamin E

20% 3

Vitamin K

63% 76

Sugar alcohols

- 0

Water

- 144
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