Italian Muffuletta
Experience the bold and vibrant flavors of Sicily with this Italian Muffuletta, a show-stopping sandwich that’s perfect for sharing! Built on a hearty loaf of round Italian bread, this classic recipe is layered with savory slices of salami, mortadella, and capicola, paired with provolone and mozzarella cheeses for a rich and satisfying bite. Its signature feature is the zesty olive salad, a tantalizing mix of green and kalamata olives, roasted red peppers, tangy giardiniera, and aromatic herbs, all marinated to perfection. With no cooking required and simple preparation, this sandwich is a crowd-pleasing choice for picnics, parties, or casual lunch gatherings. Prep it ahead of time, weigh it down to meld all those incredible flavors, and slice it into wedges for a stunning centerpiece that’s as delicious as it is eye-catching. Perfect for lovers of Italian-inspired food!
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Recipe Information
Ingredients
- 1 loaf round Italian bread
- 120 grams sliced salami
- 120 grams sliced mortadella
- 120 grams sliced capicola
- 120 grams provolone cheese
- 120 grams mozzarella cheese
- 100 grams green olives, chopped
- 100 grams kalamata olives, chopped
- 80 grams roasted red peppers, diced
- 100 grams giardiniera (Italian pickled vegetables), chopped
- 60 ml extra-virgin olive oil
- 15 ml red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoons black pepper
Instructions
Begin by preparing the olive salad. In a medium-sized bowl, combine the green olives, kalamata olives, roasted red peppers, giardiniera, extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, and black pepper.
Mix the olive salad thoroughly to combine the flavors. Cover the bowl and let the mixture marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours for deeper flavor.
Slice the round Italian bread horizontally into two equal halves. Scoop out some of the interior bread from both halves to make room for the fillings (optional).
Spread a generous layer of the prepared olive salad on the cut side of the bottom half of the bread.
Layer the salami, mortadella, capicola, provolone cheese, and mozzarella cheese evenly on top of the olive salad.
Spread another layer of the olive salad on the cut side of the top half of the bread.
Carefully place the top half of the bread over the layered fillings, pressing gently to secure.
Wrap the assembled sandwich tightly in plastic wrap. Place the sandwich in the refrigerator and weigh it down with a heavy object (like a cast-iron pan) for at least 1 hour to allow the flavors to meld and to compress the sandwich for easier slicing.
When ready to serve, unwrap the sandwich and slice it into wedges or quarters.
Nutrition Facts
Calories |
4125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.6 g | 343% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 12998 mg | 565% | |
| Total Carbohydrate | 263.1 g | 96% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 18.3 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2164 mg | 166% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2148 mg | 46% | |
*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.
