Sandwich and Wrap Recipes
South of the Border Muffuletta
Ingredients
- 1 (1 pound) loaf round sourdough bread
- 1/4 cup nonfat yogurt cheese
- 1 tablespoon sliced scallion
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/8 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground turmeric
- 6 (0.5 ounce) slices fully cooked chicken breast
- 3 (1 ounce) slices reduced-fat Monterey Jack cheese
- 1 (4 ounce) can whole green chiles, drained and sliced in half lengthwise
- 4 tomato slices
- Leaf lettuce
Instructions
- Cut loaf in half crosswise. Cut circle 1 inch from outer edge of crust.
- Remove bread from circle to 1 inch depth.
- Reserve bread for future use.
- Set halves aside.
- Combine yogurt cheese, onion, garlic, mustard, chili powder, cumin and turmeric in small mixing bowl.
- Spread evenly over inside of top and bottom halves of loaf.
- Layer 2 chicken slices, half of chiles, 2 tomato slices and lettuce on bottom half of loaf.
- Repeat layers once.
- Top with 2 chicken slices and 1 cheese slice.