Muffuletta Sandwich Recipe
Heat a large pot of water over medium-high. Bring to a boil. Add eggs. Boil for 8 minutes. Add green beans to water. Cook until beans are tender crisp, about 2 to 3 more minutes. Drain beans and eggs and rinse with cold water.
Peel eggs and thinly slice crosswise.
Stir beans with tuna, Dijon and mayonnaise in a medium bowl.
Combine garlic with capers and oil in a small bowl.
Slice off top-third of sourdough loaf. Hollow out bread from top and bottom pieces, leaving a 1-in thick shell of bread.
Spread tuna mixture over bottom shell. Top with 1 cup arugula, then tomato slices, onion and egg slices. Top with remaining 1/2 cup arugula. Spread inside of top shell with garlic oil. Sandwich muffuletta and wrap tightly with plastic wrap. Refrigerate for at least 1 hour and up to 3 hours. To serve, slice into 6 wedges.
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Last updated: June 9th, 2021
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