Helen Graves' muffaletta recipe makes a sandwich of epic proportions, with layers of salami and cheese topped off with a chopped salad of antipasti favourites including artichokes, roasted peppers and olives. A welcome tang comes from capers and pickled chillies, while crusty focaccia provides the perfect vessel to the fiendishly decadent fillings.
Rach layers a garlic bread-seasoned chicken paillard with the Italian flavors of a muffaletta sammie—minus the carbs. Place giardiniera, olives and 2 roasted red peppers in food processor and pulse into coarse relish or olive salad. Add ¼ cup EVOO (and 2 tablespoons of the vinegar brine if you'd like a saucy olive salad versus a relish).
Spread olive mixture onto the chicken paillards. Ruffle the sliced deli meats on top of the chicken, then shingle on cheese and broil to brown and bubble. Top chicken muffaletta-style with shredded gem Romaine, remaining sliced roasted red pepper and sliced red cherry peppers.
Epic low-carb sandwiches that are satisfying, portable, and delicious. Make these with no-carb bread or your favorite keto bread. Spread mayonnaise onto both sides of the bread. Place the lettuce onto 2 slices of cloud bread and top with tomato, bacon, avocado, and sliced turkey.