Toasted Turkey Muffaletta Sandwich

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
410
protein 
42 g
sodium 
627 mg
carbohydrates 
32 g
fat 
14 g
fiber  
3 g
cholesterol 
89 mg
Servings 
4
Ingredients 

Olive Spread
2 Tbsp minced green olives
1 Tbsp capers
1 Tbsp minced celery
⅛ tsp minced garlic cloves
1 Tbsp minced red onions
¼ tsp dried oregano
1 tsp chopped fresh parsley
2 Tbsp seeded, peeled and minced, roasted red peppers
1½ tsp red wine vinegar
⅛ tsp freshly ground black pepper
1 tsp extra-virgin olive oil

8 whole-grain rolls
8 1-oz slices roasted turkey breast
4 1-oz slices pepper jack cheese

Instructions 
  1. In a small bowl, toss olives, capers, celery, garlic and onion. Add remaining ingredients for olive spread and mix well.
  2. Slice rolls in half and toast each side. Evenly spread 2 tablespoons of olive spread on one half of toasted roll. Place 2 slices of turkey breast and one slice of pepper jack cheese on top of olive spread. Repeat process for remaining sandwiches.
  3. Lay sandwiches open-faced on a sheet pan and place under the broiler for 1 to 2 minutes, or until cheese is melted. Top each sandwich with other half of roll.  
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.