Muffuletta Olive Salad Sandwich Recipe
Experience the bold and zesty flavors of New Orleans with this Muffuletta Olive Salad Sandwich Recipe—a true masterpiece of savory layers and Mediterranean-inspired flair! Featuring a tangy olive salad made from a vibrant mix of green olives, Kalamata olives, roasted red peppers, capers, garlic, and aromatic oregano, this sandwich packs a punch of flavor in every bite. Generously layered with Provolone cheese, mortadella, Genoa salami, and ham, all nestled in a hearty round Italian bread or ciabatta loaf, this sandwich is not just a meal—it’s a celebration of hearty, rustic cuisine. Perfect for picnics, lunches, or casual gatherings, this easy-to-prepare sandwich is best enjoyed after a quick rest to let the flavors meld together. Whether you’re a fan of Italian sandwich recipes or looking to recreate the iconic muffuletta at home, this recipe is sure to satisfy with its irresistible combination of salty, tangy, and savory elements.
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Recipe Information
Ingredients
- 1 cup Green olives, pitted and chopped
- 1 cup Kalamata olives, pitted and chopped
- 0.5 cup Roasted red peppers, chopped
- 2 tablespoons Capers, drained and rinsed
- 2 tablespoons Flat-leaf parsley, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Red wine vinegar
- 0.25 cup Extra-virgin olive oil
- 1 teaspoon Oregano, dried
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 loaf Round Italian bread or ciabatta loaf, sliced horizontally
- 6 slices Provolone cheese, sliced
- 4 slices Mortadella, sliced
- 4 slices Genoa salami, sliced
- 4 slices Ham, sliced
Instructions
In a medium bowl, combine the green olives, Kalamata olives, roasted red peppers, capers, parsley, and garlic.
Add the red wine vinegar, olive oil, oregano, salt, and black pepper to the olive mixture. Stir well to combine. Cover and let stand for 15-20 minutes to allow the flavors to meld.
Slice the Italian bread horizontally and remove some of the interior bread to create room for the filling, if necessary.
Spread half of the prepared olive salad evenly over the bottom half of the bread.
Layer the Provolone cheese, mortadella, salami, and ham on top of the olive salad.
Spread the remaining half of the olive salad over the top half of the bread, then gently press the two halves together.
Wrap the sandwich tightly in plastic wrap or parchment paper and refrigerate for at least 30 minutes (optional) to allow the flavors to develop.
Slice the sandwich into wedges and serve. Enjoy!
Nutrition Facts
Calories |
4160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.0 g | 359% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 18027 mg | 784% | |
| Total Carbohydrate | 293.4 g | 107% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 18.8 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1893 mg | 146% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 1844 mg | 39% | |
*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.
