Description
This iconic New Orleans sandwich is bursting with bold flavors from layers of Italian deli meats, provolone cheese, and a tangy olive salad. Perfect for picnics, parties, or a satisfying lunch, the muffuletta is a hearty, flavorful sandwich that never disappoints!
Ingredients
Scale
For the Olive Salad:
- 1 cup green olives, pitted and chopped
- 1 cup kalamata olives, pitted and chopped
- 1/2 cup giardiniera (Italian pickled vegetables), chopped
- 1/2 cup roasted red peppers, chopped
- 1/2 small red onion, thinly sliced
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and pepper, to taste
For the Sandwich:
- 1 large round muffuletta bread (or a large round Italian loaf as a substitute)
- 1/2 lb mortadella, sliced
- 1/2 lb salami, sliced
- 1/2 lb ham, sliced
- 1/2 lb provolone cheese, sliced
- 1/2 lb mozzarella cheese, sliced
Instructions
- Prepare the olive salad:
In a medium bowl, combine the green olives, kalamata olives, giardiniera, roasted red peppers, red onion, capers, and garlic. Add the olive oil, red wine vinegar, oregano, crushed red pepper flakes (if using), and a pinch of salt and pepper. Stir everything together and let it marinate for at least 1 hour, or up to overnight, in the refrigerator to allow the flavors to meld. - Slice the bread:
Slice the muffuletta bread horizontally, creating a top and bottom. Hollow out the inside of the bread slightly (remove some of the soft inner crumbs) to make room for the fillings, but be careful not to tear the bread. - Assemble the sandwich:
On the bottom half of the bread, layer the slices of mortadella, salami, ham, provolone cheese, and mozzarella cheese. Spoon a generous amount of the olive salad mixture on top of the cheeses and meats, spreading it evenly. Drizzle some of the olive oil from the salad over the filling for extra flavor. - Press and serve:
Place the top half of the bread over the fillings and gently press down to compact the sandwich. You can wrap the sandwich tightly in plastic wrap or parchment paper and let it sit for 15-30 minutes to allow the flavors to meld further (you can also refrigerate it for a couple of hours).
When ready to serve, slice the sandwich into wedges and enjoy!
Notes
- The olive salad can be made ahead of time and stored in the fridge for up to 1 week.
- If you can’t find muffuletta bread, a large round Italian loaf or ciabatta can be used as a substitute.
- You can adjust the deli meats and cheeses based on your preference (some versions of the muffuletta use different meats like cappicola or turkey).
- This sandwich is traditionally pressed, but if you prefer, you can also serve it as an unpressed sandwich.
- Prep Time: 15 minutes (plus 1 hour to marinate the olive salad)
- Cook Time: No cooking required (marinating time and assembly only)
- Category: Sandwich, Lunch, Picnic
- Method: Assembly
- Cuisine: Italian, American (New Orleans)