Mealime recipe · lives on in MealPot
Open-Faced Muffuletta Sandwiches with Tapenade & Tomato Cucumber Salad
- 25 min
- 2–6 servings
- 623 kcal / serving
- ★ 5 on Mealime
Open-Faced Muffuletta sandwiches balance tangy tapenade with creamy mozzarella and crisp veggies for a weeknight-friendly bite. The salty prosciutto and bright tomato-cucumber salad sit on whole grain bread for a satisfying, quick meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½English cucumber
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- ¼ (8 oz) blockmozzarella cheese
- 8 slicesprosciutto
- 6sun-dried tomatoes, oil-packed
- 4 sliceswhole grain bread
- ½yellow bell pepper
- English cucumbers
- yellow bell peppers
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, Italian seasoning, mayonnaise, pure maple syrup, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · stirring spoon · whisk or fork
Directions
- Wash and dry all fresh produce.
- Separate parsley leaves from the stems, discard the stems, then finely chop the leaves and place them in a small bowl.
- Finely chop the olives and sun-dried tomatoes, adding them to the parsley bowl.
- Peel and mince the garlic; add it to the bowl with the olives and sun‑dried tomatoes and mix with oil and spices to form tapenade.
- Whisk vinegar, oil, maple syrup, salt, and pepper in a medium bowl to make the dressing.
- Trim the ends of the cucumber, then slice into thin rounds and fold into the dressing.
- Halve the grape tomatoes and add them to the cucumber with the dressing, then toss to combine.
- Trim and thinly slice the yellow bell pepper.
- Thinly slice the mozzarella cheese.
- In a small bowl, whisk mayonnaise and a touch of vinegar to make a light spread.
- Spread mayo on the bread, then layer with cheese, prosciutto, bell pepper, and tapenade.
- Divide the tomato-cucumber salad between plates and top with the prepared sandwiches for serving.
Two tips
- Tapenade and dressing can be prepared a day ahead; store in separate containers in the fridge.
- If you like, swap the mozzarella for provolone and serve the salad alongside crusty bread rounds.
Nutrition per serving
- Calories
- 623 kcal
- Protein
- 31 g
- Carbs
- 44 g
- Fat
- 38 g
- Fiber
- 7 g
- Sodium
- 1868 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.