Description

The Italian Muffuletta Sandwich is a hearty, flavor-packed creation that brings together the best of Italian deli meats, cheeses, and a tangy olive salad all piled between two layers of soft, round Italian bread. Originating from New Orleans, this iconic sandwich features layers of sliced salami, ham, mortadella, provolone, and mozzarella, all topped with a zesty, briny olive salad made with green olives, Kalamata olives, pickled vegetables, and a touch of olive oil and herbs. The flavors meld together beautifully as the sandwich sits, making it even more delicious as the juices soak into the bread, resulting in a savory, slightly tangy, and satisfyingly filling sandwich. Perfect for picnics, lunches, or a casual dinner, the Muffuletta offers bold flavors and is an absolute treat for anyone who loves Italian-style sandwiches with a little extra flair.

Ingredients

Scale

For the Muffuletta Sandwich:

1 large round loaf of Italian bread or muffuletta bread (about 10 inches in diameter): The bread should be soft but sturdy enough to hold the sandwich fillings without falling apart. Muffuletta bread is traditionally round and sesame-crusted, but you can also use other types of round, thick Italian bread.
1/2 pound of Italian deli meats (such as salami, mortadella, and capicola): These meats provide the classic salty, savory flavor that makes the Muffuletta so delicious. You can also use other Italian cold cuts like prosciutto or soppressata.
1/2 pound of provolone cheese: This semi-soft cheese is slightly sharp and creamy, balancing the rich meats and tangy olive salad.
1/4 pound of mozzarella cheese: Fresh mozzarella adds a creamy texture and mild flavor that complements the provolone and the meats.
1/4 cup of extra virgin olive oil: Used to moisten the sandwich and give it a rich texture.
1 tablespoon of red wine vinegar: Adds a tangy brightness to the sandwich.
Salt and freshly ground black pepper: For seasoning.

For the Olive Salad:

1 1/2 cups of green olives, pitted and chopped (about 8 ounces): The green olives give the salad its signature briny, tangy flavor.
1/2 cup of Kalamata olives, pitted and chopped: These add a rich, fruity flavor to balance the sharpness of the green olives.
1/2 cup of giardiniera (pickled vegetables, usually carrots, cauliflower, and peppers): This ingredient adds a zesty, crunchy texture and a delightful vinegar-based flavor.
1/2 cup of roasted red bell peppers, chopped: For sweetness and vibrant color.
2 cloves garlic, minced: Adds depth and a little bite to the salad.
1 teaspoon dried oregano: An Italian herb that adds a bit of earthiness to the mix.
1/2 teaspoon red pepper flakes (optional): For a touch of heat.
1/4 cup of extra virgin olive oil: Used to bind the salad and add richness.
2 tablespoons of red wine vinegar: Provides acidity and balances the richness of the olive oil.

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Instructions

First Step: MAKE THE OLIVE SALAD

Prepare the Ingredients: Begin by chopping all of your olives, roasted red peppers, and giardiniera into small, bite-sized pieces. Mince the garlic and set it aside.
Combine the Ingredients: In a medium-sized mixing bowl, combine the green olives, Kalamata olives, giardiniera, roasted red peppers, and garlic. Add the oregano, red pepper flakes (if using), olive oil, and red wine vinegar. Stir everything together until well combined.
Let the Salad Marinate: Cover the bowl with plastic wrap or a lid and let the olive salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together. This step can be done up to a day in advance to save time.

Second Step: PREPARE THE BREAD AND FILLINGS

Slice the Bread: Carefully slice the round loaf of bread in half horizontally. If the bread is very thick, you may want to hollow out a bit of the interior to make space for the fillings. Be sure to leave a good amount of the crust intact to hold everything together.
Layer the Meats and Cheeses: On the bottom half of the bread, start layering the deli meats. Begin with the salami, followed by the mortadella and capicola. Then, layer the provolone cheese, followed by the fresh mozzarella. The idea is to evenly distribute the meats and cheeses, so each bite has a bit of everything.

Third Step: ASSEMBLE THE SANDWICH

Drizzle the Olive Oil and Vinegar: Before adding the olive salad, drizzle the bottom half of the bread with extra virgin olive oil and red wine vinegar. This step helps moisten the bread and adds flavor to the sandwich.
Add the Olive Salad: Spoon a generous amount of the marinated olive salad onto the sandwich, spreading it evenly over the meats and cheeses. Make sure you use the oil from the salad to help add flavor and moisture to the sandwich.
Top the Sandwich: Place the top half of the bread over the filled bottom half, pressing down gently to compact the sandwich slightly.

Fourth Step: LET THE SANDWICH REST

Press the Sandwich: To help the flavors meld and the sandwich hold together, press down on the sandwich with a heavy object, like a cast-iron skillet or a large pan, for 10-15 minutes. This also helps compress the sandwich, making it easier to slice.
Chill: For best results, cover the sandwich with plastic wrap and place it in the refrigerator for at least 30 minutes, or longer if possible. Chilling the sandwich allows the flavors to develop and the bread to absorb the juices from the olive salad and oils.

Fifth Step: SERVE

Slice the Muffuletta: Once the sandwich has rested and chilled, carefully slice it into wedges or smaller portions. Use a sharp serrated knife to avoid squishing the sandwich.
Serve and Enjoy: Serve the Muffuletta sandwiches chilled or at room temperature. You can serve them with a side of chips, pickles, or a light salad for a complete meal.

Prep Time: 15 minutes
Marinating Time: 45 minutes

Nutrition

Calories: 600 kcal
Fat: 35g
Carbohydrates: 45g
Protein: 30g