Egg Muffuletta Sandwich
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Ingredients
1 Italian bread 10 inch (25 cm) round
2 tbsp light mayonnaise
1 tbsp basil pesto
2 cup shredded romaine lettuce
1 large tomato thinly sliced
8 egg hard cooked, sliced
1/2 cup sun dried tomatoes in oil, drained and chopped (optional)
0.5 cup sliced black olives
1 cup shredded mozzarella cheese
1 small red onion sliced
6 slices of deli or roast turkey breast
Nutritional Facts
Amount Per Serving
410 Calories
Protein
21g
Fat
20g
Carbohydrate
38g
Directions
Cut top one third off the loaf of bread and set aside. Scoop out some of the bread inside to form a “bread bowl”, leaving about 1 inch (2.5 cm) thick walls. Spread mayonnaise and the basil pesto on the inside surfaces of both the top and bottom of the loaf. Layer lettuce in the bottom, then top with sliced tomato, eggs, sun dried tomatoes (if using), olives, mozzarella cheese, onion and turkey breast, cover with the topof the loaf. Wrap the sandwich well with plastic wrap and place in the fridge. Place a large plate over the top of the sandwich and weigh it down with something heavy.
Cut into six wedges and serve.