Muffuletta (low fat)(low cholesterol)

 

     In New Orleans, a muffuletta is made with salami and provolone cheese. To cut back on saturated fat , we've used lean baked ham and turkey in this make-ahead sandwich. For smaller servings, cut into 6 equal wedges.

Makes 4 servings

• 1 jar/16 ounces marinated mixed vegetables, drained and coarsely chopped
• ¼ cup green olive with pimiento, finely chopped
• 1 tablespoon olive oil
• 1 clove garlic, finely chopped
• ¼ teaspoon leaf oregano, crumbled
• 1 round loaf (8 inches) bread, unsliced
• 3 ounces thinly sliced lean baked ham
• 3 ounces thinly sliced deli turkey breast

1. In small bowl, combine mixed vegetables and olives.
2. Heat oil in small saucepan over medium-low heat ; add garlic and oregano and cook 2 minutes, do not brown.
3. Halve bread horizontally ; pull out some of bread from each half.
4. Brush inside of bottom half with oil mixture, top with half vegetables ; add ham and turkey.
5. Top with remaining vegetables ; cover with top half of bread.
6. Wrap sandwich in plastic wrap ; refrigerate at least 2 hours or overnight.
7. Cut into 4 wedges to serve.

Nutrient value per serving : 452 calories, 20 g protein, 11 g fat, 68 g carbohydrate, 1.351 g sodium, 20 mg cholesterol.

BON APPÉTIT