Turkey muffaletta

Ingredients 13
Servings 1


Serving Change
  • 1
    Portuguese loaf or round crusty bread, or Portuguese rolls
  • leftover turkey or chicken
  • sliced tomatoes and cucumber
  • lettuce leaves
  • 60
    finely chopped sun-dried tomatoes
  • 60
    pitted and finely chopped black olives
  • 2
    cloves garlic, crushed
  • 3
    anchovy fillets, finely chopped
  • 30
    chopped parsley
  • 30
    chopped fresh basil
  • 125
    olive oil 60 ml (4 tbsp) lemon juice
  • milled black pepper


DRESSING: Mix all ingredients well and set aside. Cut off top of Portuguese loaf to make a lid. Remove enough bread from lid and bottom part to make shallow depressions in each. Spread dressing generously in hollows. Layer turkey, tomatoes, cucumber, lettuce and dressing in bottom part of loaf, cover with lid and press down firmly. Wrap tightly in foil or clingwrap and refrigerate for at least 30 minutes. Remove from fridge and allow to come to room temperature, still wrapped. Remove wrapping and serve muffaletta cut in wedges.

Read more on: poultry


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