Gluten-Free Muffuletta Sandwich
Indulge in the bold, savory flavors of New Orleans with this Gluten-Free Muffuletta Sandwich, a delectable twist on the classic deli favorite. Featuring layers of creamy provolone, gluten-free salami, mortadella, and ham, this sandwich is elevated by a tangy, briny olive salad made with green and black olives, roasted red peppers, capers, and a hint of garlic. The gluten-free bread serves as the perfect vessel, soaking in all the vibrant flavors after a short marinating period. This no-cook recipe is quick to prepare in just 20 minutes and packs a punch of Mediterranean-inspired zest, making it ideal for a casual lunch or picnic treat. Whether you're gluten-free or simply seeking a unique sandwich experience, this Muffuletta delivers a satisfying and flavor-packed bite every time.
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Recipe Information
Ingredients
- 1 loaf Gluten-free sandwich bread
- 6 slices Provolone cheese
- 4 slices Gluten-free salami
- 4 slices Gluten-free mortadella
- 4 slices Gluten-free ham
- 0.5 cup Pitted green olives
- 0.5 cup Pitted black olives
- 0.5 cup Roasted red bell pepper
- 2 tablespoons Capers
- 3 tablespoons Olive oil
- 1 tablespoon Red wine vinegar
- 1 clove Garlic
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing the olive salad. In a food processor, combine pitted green olives, pitted black olives, roasted red bell pepper, capers, garlic, olive oil, red wine vinegar, dried oregano, and black pepper.
Pulse the mixture using the food processor until it forms a coarse relish. Be careful not to over-process; you want the mixture to retain some texture.
Taste the olive salad and adjust seasoning if necessary. Set the salad aside to marinate while you prepare the rest of the sandwich.
Slice the gluten-free loaf in half horizontally and open so you have two halves.
Spread a generous layer of the olive salad over the cut side of each piece of bread.
Layer the provolone cheese, gluten-free salami, mortadella, and ham evenly over the bottom half of the loaf.
Place the top half of the bread over the fillings and gently press down to compact the layers.
Wrap the assembled sandwich tightly in plastic wrap. Allow the flavors to meld for at least 30 minutes at room temperature or refrigerate for up to 4 hours for maximum flavor infusion.
Before serving, unwrap the sandwich and cut it into individual servings.
Nutrition Facts
Calories |
4018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.2 g | 314% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 13286 mg | 578% | |
| Total Carbohydrate | 277.0 g | 101% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 35.8 g | ||
| Protein | 185.7 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1669 mg | 128% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 2646 mg | 56% | |
*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.
