Low Sodium Muffuletta Sandwich

Transform your lunchtime routine with this delightful Low Sodium Muffuletta Sandwich, a heart-healthy twist on the classic New Orleans favorite. Packed with bold flavors, this recipe features layers of low sodium provolone and mozzarella, roasted red bell pepper, tender turkey breast, and a vibrant homemade olive salad made with green and black olives, celery, and fresh parsley. Served on whole grain bread, this sandwich delivers a satisfying crunch along with savory, tangy, and slightly spicy notes—all without the excessive salt. Perfect for meal prepping or a quick family lunch, this muffuletta offers a guilt-free indulgence that's as nutritious as it is delicious.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 loaf Whole grain round bread loaf
• 4 slices Low sodium provolone cheese
• 4 slices Low sodium mozzarella cheese
• 1 whole Roasted red bell pepper
• 6 slices Low sodium turkey breast slices
• 2 tablespoons Olive oil
• 1 tablespoon Red wine vinegar
• 1 clove Garlic clove, minced
• 0.25 cup Red onion, finely chopped
• 0.5 cup Green olives, pitted and chopped
• 0.5 cup Black olives, pitted and chopped
• 0.25 cup Celery, finely chopped
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Crushed red pepper flakes
• to taste Freshly ground black pepper

Directions

Step 1

Begin by preparing the low sodium olive salad. In a medium mixing bowl, combine the olive oil, red wine vinegar, and minced garlic. Whisk until well blended.

Step 2

Add in the red onion, green olives, black olives, celery, fresh parsley, and crushed red pepper flakes. Mix all the ingredients together until well incorporated.

Step 3

Season the olive mixture with freshly ground black pepper to taste. Cover and refrigerate for at least 20 minutes to allow the flavors to meld.

Step 4

Meanwhile, slice the whole grain round bread horizontally into two halves. If the bread is very thick, hollow out some of the soft interior crumb to make space for the filling.

Step 5

Spread a generous layer of the olive salad on the bottom half of the bread.

Step 6

Layer the low sodium provolone and mozzarella cheese slices evenly across, followed by the roasted red bell pepper slices.

Step 7

Arrange the low sodium turkey breast slices over the peppers.

Step 8

Place the top half of the bread loaf over the assembled layers.

Step 9

Press down gently on the sandwich to compact all the ingredients together, enhancing the flavor combination.

Step 10

Use a sharp serrated knife to cut the sandwich into 4 equal portions. Serve immediately or wrap tightly and refrigerate for a few hours to further allow the flavors to meld, then serve.

Nutrition Facts

Serving size	(1418.9g)

Amount per serving	% Daily Value*
Calories	2978.8

Total Fat 133.0g	0%
Saturated Fat 48.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 280mg	0%
Sodium 6744.4mg	0%
Total Carbohydrate 313.9g	0%
Dietary Fiber 49.4g	0%
Total Sugars 38.3g
Protein 149.0g	0%

Vitamin D 24IU	0%
Calcium 1993.9mg	0%
Iron 21.2mg	0%
Potassium 2318.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.3%

Protein: 19.5%

Carbs: 41.2%