Muffuletta Sandwich
Bold, briny, and perfect for sharing, this New Orleans classic muffuletta is an easy make-ahead sandwich ideal for Super Bowl spreads. Packed with cured meats, provolone, and a zesty olive salad, it’s a crowd-pleaser that will wow guests.
Servings 6 Wedges
Calories 810kcal
Useful Equipment:
Ingredients
Olive Salad
- ¾ cup Pimento-stuffed green olives chopped
- ¾ cup Pitted black olives chopped
- ¾ cup Giardiniera chopped
- ¼ cup Pepperoncini peppers chopped
- 1 tablespoon Fresh parsley finely chopped
- 1 ½ teaspoons Dried oregano
- 1 ½ teaspoons Garlic powder or 1 clove fresh garlic, minced
- ¼ cup extra-virgin olive oil
- 1 splash Red Wine Vinegar (optional)
Meats
- 8 ounces Capicola or deli ham
- 8 ounces Mortadella
- 8 ounces Genoa salami
Cheese
- 8 ounces Provolone cheese
Bread
- 1 10-12 inch loaf of muffuletta bread sliced horizontally (substitute Italian bread, ciabatta, focaccia, sourdough, or hoagie buns if needed)
Oil
- ¼ cup extra-virgin olive oil for brushing the bread
Instructions
Make the Olive Salad
- Combine the chopped olives, giardiniera, garlic, herbs, olive oil, and black pepper. Add a splash of red wine vinegar if desired. Stir well, taste, and adjust seasoning. The olive salad can be made a day or two in advance and stored in the refrigerator.
Prepare the Bread
- Slice the bread horizontally and, if needed, gently hollow out a bit of the interior to make room for the fillings. Brush both halves with olive oil.
Layer the Sandwich
- Spread a generous layer of olive salad on the bottom half of the bread. Layer the meats and provolone evenly. Top with another spoonful of olive salad and place the top half of the bread on.
Press and Rest
- Wrap the sandwich tightly in plastic wrap or parchment paper. Place a weighted baking sheet (heavy canned veggies work) or cast-iron skillet on top and refrigerate for 1-4 hours, or up to overnight, to allow flavors to meld.
Slice and Serve
- Slice into wedges and serve at room temperature for a yummy sandwich!
Notes
- Serving: The average muffuletta loaf can be sliced into 4-6 wedges
- Adjust To Taste: If you don’t care for spicy food, make sure you pay attention to food labels and avoid anything that says “spicy” or “hot”.
- Make it ahead: Assemble the sandwich a few hours or even a day in advance to let the flavors meld.
- Press: Use a weight or heavy pan to gently press the sandwich so the olive salad flavors soak into the bread.
- Slice Carefully: A sharp serrated knife works best to get clean wedges without squishing the sandwich.
- Customize the Crunch: Adjust the levels of giardiniera and pepperoncini to suit your taste.
- Serve at Room Temperature: This allows the flavors to shine and keeps the bread tender.
- Experiment with Bread: Authentic muffuletta bread is ideal, but Italian bread, ciabatta, or focaccia are excellent alternatives if you can’t find it.
- Brushing Bread: Whether using homemade or store-bought bread, brushing with olive oil helps prevent soggy bread and adds subtle richness. Note that homemade bread will have a softer, airier texture, while store-bought options may be denser and slightly chewier, which affects the sandwich’s presentation and bite.
Nutrition
Calories: 810kcal | Carbohydrates: 26g | Protein: 37g | Fat: 73g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 34g | Cholesterol: 111mg | Sodium: 3632mg | Potassium: 303mg | Fiber: 2g | Sugar: 1g | Vitamin A: 548IU | Vitamin C: 8mg | Calcium: 326mg | Iron: 2mg
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