Mardi Gras-Inspired Muffuletta Sammies
with Cajun-Spiced Potato Wedges
This classic muffuletta sandwich is layered with three types of meat, melty cheese and savoury olive-roasted pepper tapenade, all packed into soft buns. A side of crispy, Cajun-spiced fries add extra kick!
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Russet potato • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Charcuterie trio (cervelat salami (pork, salt, sugars (dextrose), spices, sodium erythorbate, smoke flavour, garlic powder, lactic acid starter culture, sodium nitrite, sodium nitrate, natural smoke), chorizo sausage (pork, salt, spices, sugars (sugar, dextrose), garlic, sodium ascorbate, lactic acid starter culture, sodium nitrite, natural smoke), speck prosciutto (pork, salt, spices and spice extracts, sugar, granulated garlic, sodium ascorbate, starter culture, sodium nitrite, sodium nitrate, natural smoke)) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Shallot • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Romaine Lettuce • Cajun spice blend (paprika powder, salt, garlic powder, cayenne pepper, black pepper, spices, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Charcuterie Trio
2 unit(s)
Sandwich Bun
(Contains Wheat, Barley May contain Tree nuts, Sesame, Soy)
60 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
1 unit(s)
Lettuce
5 g
Cajun Spice Blend
(May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Red Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
200 g
Bocconcini Cheese
(Contains Milk)
2 unit(s)
Russet Potato
8 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
125 g
Roasted Peppers
(May contain Sulphites, Tree nuts, Fish, Milk)
1 unit(s)
Shallot
Not included in your delivery
2.25 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Cajun Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Drain, then roughly chop olives.
- Drain, then, using paper towels, pat roasted peppers dry.
- Thinly slice lettuce.
- Cut bocconcini into 1/4-inch rounds.
- Peel, then thinly slice shallot.
- In a medium bowl, add chopped olives, roasted peppers, half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tsp (2 tsp) oil. (TIP: We love using olive oil for this recipe!) Season with pepper, then stir to combine. Set aside.
- In a large bowl, add remaining vinegar, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine.
- Add shredded lettuce and shallots, then toss to coat. Set aside.
- Halve buns.
- On an unlined baking sheet, arrange buns, cut-sides up. Top bottom buns with bocconcini cheese.
- Toast buns in the top of the oven for 3-4 min, until cheese melts. (TIP: Keep an eye on buns so they don't burn!)
- In a small bowl, combine mayo and remaining Cajun Spice Blend.
- Spread 1 tbsp mayo over each top bun, then top with olive-roasted pepper tapenade. Stack lettuce mixture and charcuterie meat on bottom buns. Close with top buns.
- Slice muffalettas in half crosswise.
- Divide muffalettas and potato wedges between plates.
- Serve remaining mayo on the side for dipping.