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Open-Faced Muffuletta Sandwiches with Tapenade & Tomato Cucumber Salad.

  • ½
    English cucumber
  • 1 clove
    garlic
  • ½ pint
    grape tomatoes
  • ½ small bunch
    Italian (flat-leaf) parsley
  • ¼ cup
    Kalamata olives, pitted
  • ¼ (8 oz) block
    mozzarella cheese
  • 8 slices
    prosciutto
  • 6
    sun-dried tomatoes, oil-packed
  • 4 slices
    whole grain bread
  • ½
    yellow bell pepper
  •  
    black pepper
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    Italian seasoning
  •  
    mayonnaise
  •  
    pure maple syrup
  •  
    red wine vinegar
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    ½ small bunch Italian (flat-leaf) parsley
    ½ English cucumber
    ½ pint grape tomatoes
    ½ yellow bell pepper
  • 2
    Shave leaves off the stems of the parsley; discard the stems and mince the leaves. Place in a small bowl.
  • 3
    Finely chop the olives and sun-dried tomatoes; add to the bowl with the parsley.
    ¼ cup Kalamata olives, pitted
    6 sun-dried tomatoes, oil-packed
  • 4
    Peel and mince garlic; add to the bowl with the olives along with oil and spices. Stir to combine the tapenade.
    1 clove garlic
    1 tsp extra virgin olive oil
    ½ tsp Italian seasoning
    1 pinch black pepper
    1 pinch crushed red pepper
  • 5
    Add vinegar, oil, maple syrup, salt, and pepper to a medium bowl; whisk to combine the dressing.
    2 tsp red wine vinegar
    1 tsp extra virgin olive oil
    ½ tsp pure maple syrup
    ¼ tsp salt
    ⅛ tsp black pepper
  • 6
    Trim off the ends of the cucumber; slice crosswise into thin rounds. Add to the salad bowl with the dressing.
  • 7
    Halve the tomatoes and add to the salad bowl; stir to combine.
  • 8
    Trim and thinly slice the bell pepper into rounds.
  • 9
    Thinly slice cheese.
    ¼ (8 oz) block mozzarella cheese
  • 10
    In a small bowl combine mayonnaise and vinegar; stir to combine.
    2 tbsp mayonnaise
    1 tsp red wine vinegar
  • 11
    Spread mayo over the bread and layer with cheese, prosciutto, bell pepper, and tapenade.
    4 slices whole grain bread
    8 slices prosciutto
  • 12
    To serve, divide salad and sandwiches between plates. Enjoy!