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

  • 1
    English cucumber
  • 2 cloves
    garlic
  • 1 small pkg
    grape tomatoes
  • 1 small bunch
    Italian (flat-leaf) parsley
  • ½ cup
    Kalamata olives, pitted
  • ½ (227 g) block
    mozzarella cheese
  • 16 slices
    prosciutto
  • 12
    sun-dried tomatoes, oil-packed
  • 8 slices
    whole grain bread
  • 1
    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.
    1 small bunch Italian (flat-leaf) parsley
    1 English cucumber
    1 small pkg grape tomatoes
    1 yellow bell pepper
  • 2
    Shave leaves off the stems of the parsley; discard the stems and mince the leaves. Place in a medium bowl.
  • 3
    Finely chop the olives and sun-dried tomatoes; add to the bowl with the parsley.
    ½ cup Kalamata olives, pitted
    12 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.
    2 cloves garlic
    2 tsp extra virgin olive oil
    1 tsp Italian seasoning
    ⅛ tsp black pepper
    ⅛ tsp crushed red pepper
  • 5
    Add vinegar, oil, maple syrup, salt, and pepper to a medium bowl; whisk to combine the dressing.
    4 tsp red wine vinegar
    2 tsp extra virgin olive oil
    1 tsp pure maple syrup
    ½ tsp salt
    ¼ 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.
    ½ (227 g) block mozzarella cheese
  • 10
    In a small bowl combine mayonnaise and vinegar; stir to combine.
    ¼ cup mayonnaise
    2 tsp red wine vinegar
  • 11
    Spread mayo over the bread and layer with cheese, prosciutto, bell pepper, and tapenade.
    8 slices whole grain bread
    16 slices prosciutto
  • 12
    To serve, divide salad and sandwiches between plates. Enjoy!