Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4–6 servings
Description
Bring a taste of New Orleans home with this classic Muffuletta sandwich! Stacked high with savory Italian meats, melty cheeses, and the iconic briny olive salad, this hearty, flavor-packed sandwich is a true Big Easy original. Perfect for game day, parties, or a casual meal when you’re craving bold, irresistible flavors — and ready in just minutes!
Ingredients
- 1 10-inch round Italian bread (or muffuletta bread, if available)
- 1 cup Olive Salad (store-bought or homemade)
- ¼ lb Capicola or deli ham (4–6 slices)
- ¼ lb Genoa Salami (6–8 slices)
- ¼ lb Mortadella (4–6 slices)
- ⅛ lb sliced Mozzarella (3–4 thin slices)
- ⅛ lb sliced Provolone (3–4 thin slices)
Instructions
- Prepare the Bread: Slice the round loaf horizontally to create a top and bottom half. Place both halves cut-side up on a flat surface.
- Brush with Oil: Brush the cut sides generously with the oil from the olive salad (or extra virgin olive oil if needed), applying a little more on the bottom half to help soak up the filling.
- Layer the Meats and Cheeses: On the bottom half, layer the ham, then the salami, followed by the mortadella. Top the meats with the mozzarella and provolone slices.
- Add the Olive Salad: Spoon the olive salad onto the cheeses, starting from the center and gently spreading it outward. Leave about a ½-inch border around the edge to prevent overflow.
- Assemble the Sandwich: Place the top half of the bread over the fillings. Press down gently to help the juices from the olive salad soak into the bread.
- Slice and Serve: Using a serrated bread knife, cut the sandwich into 4–6 wedges.
- Optional – Warm It Up: For a toasted version, place the assembled sandwich (before slicing) on a baking sheet and warm in a preheated 350°F oven for about 5 minutes, just until slightly toasted and the cheese begins to melt.
Notes
Bread: Traditional muffuletta uses a soft, sesame-seeded round loaf. If you can’t find one, a round Italian loaf or even focaccia is a great substitute.
Olive Salad Tip: You can use a good-quality store-bought olive salad, or make your own with a mix of green and black olives, giardiniera, capers, garlic, and herbs.
Make Ahead: Muffulettas actually taste even better after a few hours as the flavors meld. You can make it ahead of time, wrap it tightly in plastic wrap, and refrigerate for up to 4 hours before serving.
Meat Substitutions: If you can’t find mortadella, you can substitute more ham or use bologna for a similar texture.
Nutrition (Per Serving)
Calories: 489 | Carbohydrates: 42g | Protein: 25g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 890mg | Fiber: 2g | Sugar: 4g | Calcium: 194mg | Iron: 4mg
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Classic Italian Muffuletta Sandwich Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Yield: 4–6 servings
Description
Bring a taste of New Orleans home with this classic Muffuletta sandwich! Stacked high with savory Italian meats, melty cheeses, and the iconic briny olive salad, this hearty, flavor-packed sandwich is a true Big Easy original. Perfect for game day, parties, or a casual meal when you’re craving bold, irresistible flavors — and ready in just minutes!
Ingredients
-
1 10-inch round Italian bread (or muffuletta bread, if available)
-
1 cup Olive Salad (store-bought or homemade)
-
¼ lb Capicola or deli ham (4–6 slices)
-
¼ lb Genoa Salami (6–8 slices)
-
¼ lb Mortadella (4–6 slices)
-
⅛ lb sliced Mozzarella (3–4 thin slices)
-
⅛ lb sliced Provolone (3–4 thin slices)
Instructions
-
Prepare the Bread: Slice the round loaf horizontally to create a top and bottom half. Place both halves cut-side up on a flat surface.
-
Brush with Oil: Brush the cut sides generously with the oil from the olive salad (or extra virgin olive oil if needed), applying a little more on the bottom half to help soak up the filling.
-
Layer the Meats and Cheeses: On the bottom half, layer the ham, then the salami, followed by the mortadella. Top the meats with the mozzarella and provolone slices.
-
Add the Olive Salad: Spoon the olive salad onto the cheeses, starting from the center and gently spreading it outward. Leave about a ½-inch border around the edge to prevent overflow.
-
Assemble the Sandwich: Place the top half of the bread over the fillings. Press down gently to help the juices from the olive salad soak into the bread.
-
Slice and Serve: Using a serrated bread knife, cut the sandwich into 4–6 wedges.
-
Optional – Warm It Up: For a toasted version, place the assembled sandwich (before slicing) on a baking sheet and warm in a preheated 350°F oven for about 5 minutes, just until slightly toasted and the cheese begins to melt.
Notes
Bread: Traditional muffuletta uses a soft, sesame-seeded round loaf. If you can’t find one, a round Italian loaf or even focaccia is a great substitute.
Olive Salad Tip: You can use a good-quality store-bought olive salad, or make your own with a mix of green and black olives, giardiniera, capers, garlic, and herbs.
Make Ahead: Muffulettas actually taste even better after a few hours as the flavors meld. You can make it ahead of time, wrap it tightly in plastic wrap, and refrigerate for up to 4 hours before serving.
Meat Substitutions: If you can’t find mortadella, you can substitute more ham or use bologna for a similar texture.