Italian Stuffed Sandwich Wedges Recipe - Allrecipes.com
Italian Stuffed Sandwich Wedges Recipe
  • READY IN 3+ hrs

Italian Stuffed Sandwich Wedges

Recipe by  

"Stuffing a large loaf of Italian bread with olives, peppers, salami, pepperoni, and roasted peppers, then slicing individual portions makes this the perfect sandwich to serve a crowd."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    3 hrs 30 mins

Directions

  1. Cut bread in half horizontally. Scoop out bottom and top, leaving a 1/2-inch thick shell.
  2. Combine oil, green olives, ripe olives, parsley, oregano, pepper, crushed red pepper flakes, lemon juice and garlic in medium bowl. Stir to mix well.
  3. Spoon half the olive mixture into bread shell. Top with salami, cheese, roasted red peppers, pepperoni and the remaining olive mixture. Cover with bread top. Wrap tightly in plastic wrap and chill at least 3 hours or overnight. Cut loaf into wedges. Serve.
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Footnotes

  • Serves 8 to 12 as an appetizer
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Reviews More Reviews

Aug 03, 2011

Very creative way to make a sandwich!!! I actually made it more of a pizza sandwich. I added a bit of pizza sauce to the mixture and added some ham along with the pepperoni. Awesome!

 
Aug 03, 2011

This sandwich is very similar to the muffuletta. At lunchtime these sandwiches walk out the door by the dozen from the Central Market on Decatur St. in New Orleans. They are the best!

 

11 Ratings

Aug 09, 2012

This was delicious, and the whole family enjoyed it. I didn't have any pimiento stuffed olives, so I had to leave those out. I did add a grated carrot to the olive salad (mostly to get more veggies in my four year old). I also used ham, salami, pepperoni, provolone and mozzarella cheese. I served this with some minestrone soup and we had a great dinner.

 
Aug 12, 2011

This is the best sandwich !!!!!!!!!!!!!! I Have made it numerous times and everytime it just gets better. I add sliced provolone along with the sliced Mozz. I use italian bread and have also used chibatta but any loaf of bread works great. This is truly a great sandwich.

 
Aug 03, 2011

Super yummy! I got rid of the dried oregano and the roasted red peppers because that just didn't sound appetizing, but it turned out to be great!

 
Sep 10, 2013

Really good! I used up some leftover Muffaletta mix, and omitted the roasted red peppers because mine had mold on them (ewww). Very similar to the original you get down at Central Grocery in New Orleans (I miss that place!).

 
Nov 01, 2012

Made this to take to the winery with us and everyone went crazy over it. Added some prosciutto but don't necessarily think it added/detracted from anything. Let it sit overnight then cut it and plastic wrapped each section. The tapenade is fantastic!

 
Aug 18, 2011

Delicious and simple! Thanks for the great recipe.

 

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Nutrition

  • Calories
  • 492 kcal
  • 25%
  • Carbohydrates
  • 43.6 g
  • 14%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 1584 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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