Muffuletta
Elevate your sandwich game with the iconic muffuletta, a bold and flavorful Italian-American creation straight from New Orleans. This hearty sandwich starts with a round loaf of crusty Italian bread, hollowed slightly to cradle layers of savory goodness. At its heart is a zesty olive salad made with green and black olives, roasted red peppers, and pickled giardiniera, perfectly seasoned with garlic, oregano, and a drizzle of olive oil and red wine vinegar. This vibrant relish is the perfect counterpart to the rich medley of thinly sliced Italian deli meats—salami, mortadella, and capicola—paired with creamy provolone and mozzarella cheeses. Wrapped tightly and chilled to allow the flavors to meld, the muffuletta is an irresistible, make-ahead crowd-pleaser that's perfect for picnics, parties, or indulgent lunches. Serve it sliced into wedges and enjoy a taste of New Orleans in every bite!
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Recipe Information
Ingredients
- 1 round loaf of Italian bread
- 1 cup green olives, pitted and chopped
- 1 cup black olives, pitted and chopped
- 1 cup roasted red peppers, chopped
- 0.5 cup pickled giardiniera, chopped
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 pound salami, thinly sliced
- 0.25 pound mortadella, thinly sliced
- 0.25 pound capicola, thinly sliced
- 0.25 pound provolone cheese, sliced
- 0.25 pound mozzarella cheese, sliced
Instructions
Prepare the olive salad: In a medium bowl, combine the green olives, black olives, roasted red peppers, pickled giardiniera, olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper. Stir well, cover, and set aside for at least 30 minutes to let the flavors meld together.
Slice the loaf of Italian bread horizontally in half. Scoop out a bit of the soft bread from the interior to create space for the fillings.
Spread half of the prepared olive salad mixture evenly over the bottom half of the bread.
Layer the salami, mortadella, capicola, provolone, and mozzarella on top of the olive salad.
Spread the remaining olive salad evenly over the meats and cheeses.
Place the top half of the bread on the sandwich and press down gently but firmly to compress the layers.
Wrap the entire sandwich tightly in plastic wrap and refrigerate for at least 1 hour (or up to 8 hours) to allow the flavors to meld and the sandwich to set.
When ready to serve, unwrap the sandwich and slice it into wedges or smaller portions. Serve cold or at room temperature.
Nutrition Facts
Calories |
3143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.7 g | 329% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 12901 mg | 561% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 21.9 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1898 mg | 146% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2053 mg | 44% | |
*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.
