Egg Muffuletta Sandwich Recipe

Name: Egg Muffuletta Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 inches round Italian bread; 2 tablespoons light mayonnaise; 1 tablespoon basil pesto; 2 cups shredded lettuce; 1 large tomatoes, thinly sliced; 8 hard-cooked eggs, sliced; ½ cup sun-dried tomato packed in oil, drained and chopped; 1 cup sliced black olives; 1 cup mozzarella cheese, shredded; 1 small red onion, sliced; 6 slices deli turkey or 6 slices roast turkey breast

Servings: persons

10 inches round Italian bread
2 tablespoons light mayonnaise
1 tablespoon basil pesto
2 cups shredded lettuce
1 large tomatoes, thinly sliced
8 hard-cooked eggs, sliced
½ cup sun-dried tomato packed in oil, drained and chopped
1 cup sliced black olives
1 cup mozzarella cheese, shredded
1 small red onion, sliced
6 slices deli turkey or 6 slices roast turkey breast

1
["Cut top-third off loaf of bread and set aside.", "Scoop out some of the bead inside to form a 'bread bowl""; leaving about 1-inch thick walls.", "Spread mayo and basil pesto on the inside surfaces of both the top and bottom of the loaf.", "Layer lettuce in the bottom, then top with sliced tomatoes, eggs, sun-dried tomatoes, olives, mozzarella cheese, onion and turkey breast; cover with the top of the loaf.", "Wrap the sandwich well with plastic wrap and place in the fridge.", "Place a large plate over the top of the sandwich and weigh it down with somthing heavy such as a can of beans.", "Refrigerate for 3 hours or overnight.", "Cut into wedges and serve.", "TIP: Make croutons using the leftover bread.", "Preheat oven to 350F Cut bread into cubes and toss with 1 tablespoons olive oil and 1 tablespoons parmesan cheese.", "Spread on a baking sheet and toast for 10 minutes or until bread is golden brown."]

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 inches round Italian bread, 2 tablespoons light mayonnaise, 1 tablespoon basil pesto, 2 cups shredded lettuce, and more.

Yes, Egg Muffuletta Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Egg Muffuletta Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions