Lunch · 20 min · cajun

Muffuletta

Dinner decisions, handled: Muffuletta pairs round muffuletta bread with genoa salami for a 20-minute Cajun lunch. It is weeknight cooking that still hits your targets — 52 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 Round muffuletta bread
• 8 oz Genoa salami
• 8 oz Mortadella
• 8 oz Capicola
• 8 oz Provolone
• 8 oz Mozzarella
• 1.5 cups Olive salad
• 3 tbsp Olive oil

Steps

1. Hollow out the bread slightly, leaving a 1-inch shell, so the sandwich holds together instead of sliding apart.
2. Brush the cut sides generously with olive oil. Layer half the meats, then all the cheeses, then the remaining meats.
3. Spread the olive salad thickly over the top layer — juice and all. The juice soaking into the bread is the entire point.
4. Close the sandwich, wrap tightly in plastic, and press under a heavy pan for at least 1 hour (overnight is better).
5. Unwrap, cut into quarters, and serve at room temperature. One quarter is a full lunch.

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