Muffuletta Sandwich Schlotzsky Style
Experience the bold, zesty flavors of New Orleans with this Muffuletta Sandwich Schlotzsky Style—a mouthwatering twist on a classic! This recipe features a homemade bread base with a delightfully soft and airy texture, perfectly complementing the star of the dish: a vibrant olive salad made with green olives, kalamata olives, roasted red peppers, pickled giardiniera, and a tangy blend of red wine vinegar and olive oil. Layered with savory slices of Genoa salami, mortadella, capicola, provolone, and mozzarella, this sandwich offers a satisfying medley of rich, salty, and tangy notes in every bite. Perfect for sharing, this showstopping sandwich is ideal for picnics, casual gatherings, or when you're craving a hearty, flavorful meal. Pack it up, press it, and let the magic of the flavors meld together—then slice and savor the ultimate muffuletta experience!
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Recipe Information
Ingredients
- 3.5 cups Bread flour
- 1 packet Instant dry yeast
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 1.25 cups Warm water
- 2 tablespoons Extra virgin olive oil
- 6 ounces Sliced Genoa salami
- 6 ounces Sliced mortadella
- 6 ounces Sliced capicola
- 6 slices Provolone cheese slices
- 6 slices Mozzarella cheese slices
- 0.5 cup Green olives, chopped
- 0.5 cup Kalamata olives, chopped
- 0.5 cup Roasted red peppers, chopped
- 0.5 cup Pickled giardiniera mix, chopped
- 2 teaspoons Minced garlic
- 2 tablespoons Red wine vinegar
- 0.25 cup Olive oil
- 1 teaspoon Dried oregano
Instructions
Start by making the bread. In a large mixing bowl, combine bread flour, instant dry yeast, granulated sugar, and salt.
Gradually add warm water and olive oil to the dry ingredients while mixing, forming a sticky dough.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
Lightly oil a large bowl, place the dough in the bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour, until doubled in size.
Meanwhile, prepare the olive salad. In a medium bowl, combine chopped green olives, kalamata olives, roasted red peppers, giardiniera, minced garlic, red wine vinegar, olive oil, and dried oregano. Mix well and let the flavors meld in the refrigerator while the dough rises.
Preheat your oven to 375°F (190°C). After the dough has risen, punch it down and shape it into a large round loaf, about 1 inch thick, on a parchment-lined baking sheet.
Bake the bread for 20 minutes or until golden brown. Let it cool completely before slicing.
Once the bread has cooled, slice it in half horizontally. Spread half of the olive salad mixture on the bottom half of the bread.
Layer the Genoa salami, mortadella, capicola, provolone cheese, and mozzarella cheese on top of the olive salad.
Spread the remaining olive salad on the cut side of the top piece of bread, then place it over the layers of meats and cheese to form the sandwich.
Wrap the entire sandwich tightly in parchment paper or plastic wrap and press it down slightly. Let it rest at room temperature for 30 minutes before slicing into wedges and serving.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 4241 mg | 184% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.1 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 673 mg | 52% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 709 mg | 15% | |
*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.
