Open-Faced Muffuletta Sandwiches with Tapenade & Tomato Cucumber Salad
- Time
- 30 min
- Serves
- 4
- Style
- Default auto-gluten-free
Ingredients
- 1English cucumber
- 2 clovesgarlic
- 8 slicesgluten-free bread
- 1 pintgrape tomatoes
- 1 small bunchItalian (flat-leaf) parsley
- ½ cupKalamata olives, pitted
- ½ (8 oz) blockmozzarella cheese
- 16 slicesprosciutto
- 12sun-dried tomatoes, oil-packed
- 1yellow bell pepper
- black pepper
- crushed red pepper
- extra virgin olive oil
- Italian seasoning
- mayonnaise
- pure maple syrup
- red wine vinegar
- salt
Cookware
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater
- measuring cups
- measuring spoons
- mixing bowls
- stirring spoon
- whisk or fork
Per serving
- Calories
- 599
- Protein
- 25g
- Carbs
- 44g
- Fat
- 38g
- Fiber
- 5g
- Sodium
- 1845mg
Method
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