Description
The Classic Italian Muffuletta Sandwich is a bold, hearty delight filled with layers of Italian cold cuts, provolone cheese, and a tangy, zesty olive salad. Originating in New Orleans, this iconic sandwich has a rich history and delicious flavor combination, perfect for picnics, gatherings, or a tasty lunch!
Ingredients
Scale
For the Muffuletta Sandwich:
- 1 round loaf of Italian muffuletta bread (or a large round Italian or ciabatta loaf if muffuletta bread isn’t available)
- 1/2 lb (225g) sliced Genoa salami
- 1/2 lb (225g) sliced ham
- 1/2 lb (225g) sliced mortadella
- 1/2 lb (225g) sliced provolone cheese
- 1/2 lb (225g) sliced mozzarella cheese
For the olive salad:
- 1 cup (150g) green olives, pitted and chopped
- 1/2 cup (75g) black olives, pitted and chopped
- 1/4 cup (60g) giardiniera (Italian pickled vegetables), drained and chopped
- 1/4 cup (60ml) extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh oregano
- 2 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes (optional, for heat)
Instructions
- Make the olive salad:
In a mixing bowl, combine the green olives, black olives, giardiniera, olive oil, red wine vinegar, garlic, parsley, oregano, and red pepper flakes. Stir well until all ingredients are combined. Taste and adjust seasoning if necessary (you can add a little extra vinegar or oil if needed). Let the mixture sit at room temperature for about 30 minutes to allow the flavors to meld together. - Prepare the bread:
Slice the muffuletta bread horizontally to create two halves. If your bread is thick, you can hollow out some of the interior to make more room for the fillings, but be careful not to tear the bread. - Assemble the sandwich:
On the bottom half of the bread, layer the salami, ham, mortadella, provolone, and mozzarella cheese. Once you have all the meats and cheese layered, generously spoon the olive salad mixture over the top, covering it evenly. - Finish the sandwich:
Place the top half of the bread on the assembled sandwich and press down gently to compact the ingredients together. - Serve:
If you have time, wrap the sandwich in plastic wrap or parchment paper and refrigerate for an hour or two to let the flavors soak in and meld. Cut the sandwich into wedges or slices and serve.
Notes
- The sandwich can be made ahead of time and stored in the fridge, as it only gets better as the flavors mingle.
- The olive salad can be stored separately in an airtight container for up to 1 week in the fridge.
- For a spicier sandwich, add more red pepper flakes or a few dashes of hot sauce to the olive salad.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes (includes resting time for the olive salad) Yield: 8-10 servings (depending on size of slices)
- Category: Sandwich
- Method: No-Bake
- Cuisine: Italian, American (New Orleans)