Cajun Muffaletta Poboys
These Cajun Muffaletta poboys are not only easy to make, they’re beyond crazy good. Delicious deli meat and cheese slices are combined with a spread that has a great mustard-y spiciness to it. The olive salad is divine and really, I could just eat it out of a bowl by itself.
Servings 2 servings
Calories 2456 kcal
For the sandwich 1 loaf French bread 4 ounces. deli ham sliced thin 4 ounces Genoa salami sliced thin 4 ounces Provolone cheese sliced thin 4 ounces Mozzarella cheese sliced thin 1 cup olive salad see below 2 tablespoons Po'Boy spread see below 1 cup iceberg lettuce shredded 1 tomatoes sliced thin Marguerite's Creole Poboy Spread
For the sandwich Cut the bread in half horizontally. Slather the top half of the bread with the poboy spread and the bottom with the olive salad. Add the meats and cheeses, followed by the shredded lettuce and tomatoes. Add top bread half and slice in half. Serve. Marguerite's Creole Poboy Spread Creole Olive Salad Place all ingredients except for the oil into a food processor. Pulse until chopped and blended but do not over blend. Transfer to an airtight container. Pour the oil over the top of the salad and seal. Refrigerate overnight before using. Calories: 2456 kcal | Carbohydrates: 137 g | Protein: 81 g | Fat: 179 g | Saturated Fat: 45 g | Trans Fat: 1 g | Cholesterol: 187 mg | Sodium: 7305 mg | Potassium: 1323 mg | Fiber: 14 g | Sugar: 14 g | Vitamin A: 3549 IU | Vitamin C: 25 mg | Calcium: 981 mg | Iron: 13 mg