Muffuletta Sandwich

Muffuletta Sandwich

35-minute recipe Serves 6
This family-sized sandwich is stuffed to the brim with delicious layers: garlic-caper spread, lots of veggies and Dijon-laced tuna salad.
35-minute recipe Serves 6


3 med
3 tbsp
1 clove
2 tbsp
1 tbsp
1 1/2 cups
1 med
1/4 cup


Prep: 30-minute
  • 1

    Boil eggs in a large pot of water over medium-high for 8 minutes. Add green beans to eggs and cook until beans are tender-crisp, 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 mayo in a medium bowl.

  • 2

    Combine garlic with capers and oil in a small bowl.

  • 3

    Slice off top third of loaf. Hollow out the bread from the top and bottom, leaving a 1-inch thick shell of bread.

  • 4

    Spread tuna mixture over the bottom bread shell. Top with 1 cup arugula, then tomato slices, onion and egg slices. Top with remaining ½ cup arugula. Spread the inside of loaf top with garlic paste. 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: November 23rd, 2020

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