I have never been a huge fan of Muffaletta sandwiches because they are overly salty and taste really fatty. My version of the muffaletta is scrumptious. I omit the ham, add chicken, use the mayo to add a creamy flavor and temper the saltiness of olives. Instead of chopping olives, I simply open a jar of olive tapenade. I prefer green olive tapenade in this recipe.
The chicken adds lean protein to this sandwich and I use less salami than a traditional Muffaletta, so it has less fat. I enjoy this toasted, which makes the bread crusty, cheese gooey and sweats some of the fat off the salami. But you can eat this cold and if you do, it becomes one my “10 minute” recipes. It’s a great, easy sandwich either way. Enjoy.
3 hoagies or Italian bread sliced into sandwich portions
1/3 cup mayonnaise
¼ cup green olive tapenade
½ cup shredded Manchego cheese (You can substitute Swiss or a Monterey Jack for mild flavor)
1 ¼ cups chopped rotisserie chicken breast, skin removed
Generous dash of Italian seasoning
6 slices large cut salami
Preheat oven to 400 degrees.
Stir together mayonnaise and olive tapenade. Divide the mixture in thirds and spread on the bread. Sprinkle cheese and chicken over hoagies and add a dash of Italian seasoning to each. Top each with two slices of salami.
Bake for 5-7 minutes until cheese melts and bread is toasty. Serve immediately.