Muffuletta Sandwiches
Experience the bold, layered flavors of New Orleans with this classic Muffuletta Sandwich recipe, a true crowd-pleaser packed with rich, savory goodness! Built on a loaf of muffuletta bread or round Italian bread, this iconic sandwich features a tangy olive salad made from green and black olives, pickled giardiniera, garlic, and a medley of olive oil and red wine vinegar. Brimming with deli favorites like Genoa salami, mortadella, ham, provolone, and mozzarella, each bite captures a hearty combination of textures and tastes. The key to perfection lies in wrapping and chilling the sandwich, allowing the zesty olive marinade to soak into the bread for maximum flavor. Perfect for parties, picnics, or a unique meal at home, these muffuletta sandwiches are best served sliced into wedges for effortless sharing. Discover the tradition and elevate your lunch game with this indulgent recipe that embodies the vibrant spirit of Louisiana cuisine.
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Recipe Information
Ingredients
- 1 loaf Muffuletta bread or round Italian bread
- 1 cup Green olives
- 1 cup Black olives
- 1 cup Pickled giardiniera (mixed pickled vegetables)
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon Red wine vinegar
- 2 cloves Garlic cloves, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Fresh cracked black pepper
- 4 ounces Genoa salami
- 4 ounces Mortadella
- 4 ounces Ham
- 4 ounces Provolone cheese
- 4 ounces Mozzarella cheese
Instructions
Begin by making the olive salad. In a food processor, combine the green olives, black olives, and pickled giardiniera. Pulse until coarsely chopped, but not pureed.
Transfer the chopped mixture to a bowl. Stir in olive oil, red wine vinegar, minced garlic, dried oregano, and cracked black pepper. Mix well and set aside to marinate while preparing the sandwich.
Slice the loaf of muffuletta or Italian bread in half horizontally. Hollow out some of the bread from the top and bottom halves to make space for the fillings.
Spread half of the olive salad mixture evenly over the inside of the bottom half of the bread.
Layer the Genoa salami, mortadella, ham, provolone cheese, and mozzarella cheese over the olive salad. Ensure even coverage across the loaf.
Spread the remaining olive salad mixture evenly over the inside of the top half of the bread.
Close the sandwich by placing the top half of the bread over the layered fillings.
Wrap the entire sandwich tightly in plastic wrap and refrigerate for at least 1 hour. This allows the flavors to meld and the olive salad to absorb into the bread.
To serve, unwrap the sandwich and slice into wedges or quarters. Serve chilled or at room temperature.
Nutrition Facts
Calories |
3564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.9 g | 292% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 14009 mg | 609% | |
| Total Carbohydrate | 251.3 g | 91% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 17.0 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2170 mg | 167% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1232 mg | 26% | |
*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.
