Turkey Muffuletta

This quick version of a classic New Orleans sandwich is made with store-bought olive tapenade and jarred roasted red peppers for easy preparation.

  • 1 package (300 g)
  • 4
    whole grain buns
  • 1/3 cup (75 mL)
    olive tapenade
  • 4 slices
    provolone cheese
  • 2
    roasted red peppers, halved
  • 2 cups (500 mL)
    baby spinach, washed
  • 1/4 cup (60 mL)
    fresh basil leaves, washed and torn
  1. Slice buns in half lengthwise. Scoop out bread from bottom and top half of each bun, leaving about 1/2-inch (1 cm) border all around (reserve hollowed-out bread for another use).
  2. Brush cut sides of each bun with tapenade. Layer cheese, Lilydale®Oven Roasted Carved Turkey Breast, red peppers, spinach and basil in each bun. Top with other half of the bun. Repeat with remaining buns. Press down gently on sandwiches; wrap individually in plastic wrap. Let stand for 20 minutes at room temperature or refrigerate for up to 24 hours.

For a family-size sandwich, use one whole small bread round and cut sandwiches into wedges.

Recipe Overview


PREP TIME: 10 minutes

TOTAL TIME: 10 minutes (+20 minutes standing time)

Products in this Recipe