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Photo of Turkey and grilled vegetable muffuletta by WW

Turkey and grilled vegetable muffuletta

Total Time
9 hr 20 min
30 min
50 min



1 large, thinly sliced lengthways


1 large, thinly sliced lengthways

Butternut pumpkin

400 g, peeled, thinly sliced

Red capsicum

1 large, quartered

White sourdough bread

250 g, cob loaf

Dip, chunky basil with cashew and parmesan

100 g

Fresh basil

½ cup(s), leaves

Light Swiss cheese

30 g, (2x15g slices)

Skinless turkey breast, baked or roasted

125 g, shaved

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large frying pan with oil and heat over medium-high heat. Cook zucchini, eggplant and pumpkin, in 5 batches, for 3-4 minutes each side or until browned and tender. Cool slightly.
  2. Meanwhile, preheat grill on high. Place capsicum, skin-side up, on grill tray. Cook capsicum until skin blisters. Place capsicum in a covered heatproof bowl. Stand for 5 minutes. When cool, peel and discard skin.
  3. Place loaf on a plate. Cut top quarter from loaf. Reserve. Scoop out centre, leaving a 2cm-thick shell (see note). Spread dip inside loaf and along cut side of top quarter. Arrange eggplant over base of loaf shell. Top with basil. Layer with cheese, capsicum, zucchini, turkey and pumpkin. Replace top.
  4. Wrap loaf tightly in plastic wrap. Place another plate on top. Place a heavy object on top of loaf to compress filling. Refrigerate overnight to allow flavours to develop.
  5. Preheat oven to 200°C. Unwrap loaf and place on a baking tray. Bake for 5-7 minutes or until crust is crisp and cheese is melted. Cut into wedges to serve.


TIP: Process unused bread to make breadcrumbs. Freeze in snap-lock bags.