Weight Watchers Giant Muffuletta Sandwich
This Weight Watchers Giant Muffuletta Sandwich layers turkey salami, sliced turkey, roast beef, provolone, mozzarella, and a bold homemade olive salad in a crusty round loaf. The briny olives, tangy pickled vegetables, and red wine vinegar balance the savory meat and cheese. Its giant, shareable format makes it practical for family lunches, picnics, or casual gatherings, while six even portions help with tracking. Prepare the olive salad ahead and assemble the sandwich shortly before serving for the best bread texture.
Ingredients
For the olive salad:
- 1 cup chopped pitted green olives
- ½ cup chopped pitted black or Kalamata olives
- ½ cup drained giardiniera chopped
- 2 tablespoons capers rinsed and drained
- 2 garlic cloves finely minced
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley optional
- ¼ teaspoon black pepper
For the sandwich:
- 1 large round Italian bread loaf approximately 10–12 inches wide and 24 ounces (680 g)
- 6 ounces turkey salami
- 8 ounces sliced turkey breast
- 8 ounces thinly sliced lean roast beef
- 6 slices provolone approximately 6 ounces total
- 6 ounces part-skim mozzarella thinly sliced
Instructions
- Drain and chop the olives and giardiniera. Combine them with the capers, garlic, red wine vinegar, olive oil, oregano, parsley, and black pepper in a bowl. Stir well and taste before adding any salt.
- Slice the Italian loaf horizontally into two halves using a serrated knife.
- Spread the olive salad evenly over the cut surface of the bottom half. Drain away excess liquid before adding it to the bread.
- Layer the provolone, turkey salami, turkey breast, roast beef, and mozzarella evenly over the olive salad. Keep the filling slightly inside the loaf's edges.
- Place the top half of the bread over the filling and press gently to settle the layers without squeezing them out.
- Wrap the sandwich securely in food-safe wrap and refrigerate for about 30 minutes.
- Unwrap and cut the loaf into six even wedges with a serrated knife.
- Serve cold or slightly cool with a green salad, tomato-cucumber salad, or vegetable soup.