Gluten-Free Muffaletta Sandwich
Experience the bold flavors of New Orleans with this Gluten-Free Muffaletta Sandwich recipe—a delicious twist on the classic. Crafted with gluten-free ciabatta rolls, this sandwich is stacked with layers of Italian cold cuts like salami, mortadella, and ham, as well as creamy slices of provolone and mozzarella. The real star, however, is the tangy and briny olive salad, made with a savory mix of green and black olives, roasted red peppers, giardiniera, and a drizzle of olive oil and red wine vinegar. This easy, no-cook recipe comes together in just 20 minutes, making it a perfect grab-and-go meal or picnic delight. Wrap it up and let the flavors meld for maximum enjoyment—each bite is a mouthwatering celebration of bold, Mediterranean-inspired ingredients!
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Recipe Information
Ingredients
- 4 pieces Gluten-free ciabatta rolls
- 0.5 cup Green olives
- 0.5 cup Black olives
- 0.25 cup Roasted red peppers
- 0.5 cup Giardiniera (Italian pickled vegetables)
- 0.25 cup Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dried oregano
- 1 piece Garlic clove, minced
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 slices Sliced provolone cheese
- 8 slices Sliced mozzarella cheese
- 8 slices Sliced salami
- 8 slices Sliced mortadella
- 8 slices Sliced ham
Instructions
1. Begin by preparing the olive salad. In a food processor, combine green olives, black olives, roasted red peppers, and giardiniera. Pulse until coarsely chopped.
2. Transfer the chopped mixture to a medium bowl. Add the olive oil, red wine vinegar, oregano, minced garlic, salt, and black pepper. Stir well to combine. Set aside to allow the flavors to meld.
3. Slice each gluten-free ciabatta roll horizontally in half and open them up on a clean work surface.
4. Generously spread a layer of the prepared olive salad on the cut side of the bottom half of each roll.
5. Layer each roll with 2 slices of provolone cheese followed by 2 slices of mozzarella cheese, 2 slices of salami, 2 slices of mortadella, and 2 slices of ham.
6. Top the meat and cheese with another layer of olive salad.
7. Close the sandwiches with the top half of the gluten-free ciabatta rolls.
8. For best results, wrap each sandwich in parchment paper and press it gently with your hand to encourage the flavors to meld further. Let the sandwiches sit for at least 10 minutes before serving.
9. Slice each sandwich into halves or quarters and serve.
Nutrition Facts
Calories |
4068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.4 g | 361% | |
| Saturated Fat | 103.8 g | 519% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 15580 mg | 677% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 28.6 g | ||
| Protein | 203.7 g | 407% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3125 mg | 240% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1386 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
