Meat Loaf Muffuletta Subs
This Creole sandwich came to New Orleans by way of Sicily. My version swaps deli meat loaf and turkey for ham and salami. Pick up the meat, cheese, and rolls at the deli, then heat at home. My brother Johnny likes it the French Quarter way—with an ice-cold Barq’s®.
This Creole sandwich came to New Orleans by way of Sicily. My version swaps deli meat loaf and turkey for ham and salami. Pick up the meat, cheese, and rolls at the deli, then heat at home. My brother Johnny likes it the French Quarter way—with an ice-cold Barq’s®.
Ingredients
1 jar (10-ounce) olive bruschetta, Delallo®
1⁄2 cup mayonnaise, Hellmann’s® or Best Foods®
1 teaspoon Cajun seasoning, McCormick®
6 French rolls, split horizontally
1⁄2 pound thinly sliced cooked turkey breast
11⁄2 pounds meat loaf from deli, sliced 1⁄4 inch thick
12 slices thinly sliced provolone cheese (about 8 ounces)
Directions
Preheat oven to 325 degrees F. In a medium bowl, stir together olive bruschetta, mayonnaise, and Cajun seasoning. Generously spread mayonnaise mixture on both halves of French rolls. Top with turkey, meat loaf, and cheese to build sandwiches.
Wrap each sandwich in aluminum foil. Bake in preheated oven for 30 minutes. Serve warm.
