We’ve deconstructed this classic New Orleans sandwich—layers of Italian meat and cheese on soft muffuletta bread, topped with an olive salad—to make a truly healthy Mardi Gras meal. First, we lost the bread (it’s almost impossible to find, anyway), added greens, and turned the sandwich into a chopped salad. If you’re missing the bread, you can always include some rustic or gluten-free homemade croutons. We swapped lean turkey for the traditional mortadella and other fattier cuts of meat to reduce fat and calories, and allow the signature olive salad—like a tapenade, but better—to shine through. This slimmed-down twist uses a variation of the olive salad recipe from The Napoleon House in New Orleans.
- 1 cup pimiento-stuffed green olives
- ½ cup canned artichoke hearts, drained
- 1 cup canned chickpeas, drained
- 1 Tbs. capers
- 1 garlic clove, minced
- 2 Tbs. olive oil
- 2 Tbs. red wine vinegar
- ½ tsp. black pepper
- 1 cup jarred giardiniera (cauliflower, peppers, and other pickled vegetables), drained
- 1 small red onion, diced
- 8 cups chopped spinach, kale, Romaine lettuce, or other leafy green
- ½ lb. turkey pastrami or smoked turkey, diced
- ¼ lb. sliced provolone, diced
- ¼ lb. sliced low-fat mozzarella, diced
- Combine olives, artichoke hearts, chickpeas, capers, and garlic in food processor. Pulse about 20 times, until mixture is finely chopped. Add olive oil, vinegar, and black pepper, and pulse a few times to mix.
- Transfer to large salad bowl, and add pickled vegetables, onion, chopped greens, turkey, and cheeses. Toss to mix. Let stand 30 minutes, and serve at room temperature.
Calories: 280 Fat: 19g Saturated fat: 9g Carbohydrates: 12g Sugar: 2g Sodium: 850mg Fiber: 2g Protein: 15g Cholesterol: 35mg
For more Mardi Gras Remix recipes – Mardi Gras Remix