Smoked Turkey and Bacon Muffuletta
A lighter Southern take using smoked turkey breast and thick-cut peppered bacon.
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Ingredients
- 1 loaf Muffuletta bread or large Italian sesame loaf
- 1 pound Smoked turkey breast, thinly sliced
- 8 slices Thick-cut peppered bacon, cooked crisp
- 6 slices Provolone cheese, sliced
- 6 slices Swiss cheese, sliced
- 1 1/2 cups Italian olive salad (giardiniera mix)
- 1/4 cup Mayonnaise(optional)
- 2 tablespoons Creole mustard
- 1/2 cup Roasted red peppers, sliced
- 2 tablespoons Fresh parsley, chopped
Instructions
- 1
Slice the bread loaf in half horizontally and hollow out a small amount of the bread from the center of both halves to make room for fillings.
- 2
Spread the Creole mustard evenly over the bottom half of the bread and the mayonnaise over the top half.
- 3
Spread half of the olive salad (including the oil) over the bottom half of the bread, pressing it down slightly.
- 4
Layer the smoked turkey breast evenly over the olive salad, followed by a layer of the Swiss cheese.
- 5
Place the crispy peppered bacon strips over the cheese, then add the roasted red peppers and chopped parsley.
- 6
Add the final layer of Provolone cheese and top with the remaining olive salad.
- 7
Place the top half of the bread on the sandwich and wrap the entire loaf tightly in plastic wrap.
- 8
Let the sandwich sit at room temperature for at least 30 minutes, or weighted down in the fridge for 2 hours, before slicing into wedges.
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