My Muffuletta Sandwich
Transport your taste buds straight to New Orleans with this irresistible Muffuletta Sandwich recipe! Built on a soft, round Italian bread loaf, this iconic sandwich is bursting with bold, savory flavors. Its signature olive salad—featuring a vibrant mix of green and black olives, tangy giardiniera, extra-virgin olive oil, and a hint of garlic—is the perfect zesty pairing to layers of cured meats like salami, capicola, and mortadella, plus creamy provolone cheese. Pressed and rested to let the flavors meld into perfection, this Muffuletta is a simple yet satisfying meal ideal for parties, picnics, or a slice of nostalgic comfort anytime. Easy to make in just 20 minutes, it’s an authentic bite of Louisiana with every slice!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 loaf Round Italian bread
- 1 cup Green olives, pitted and chopped
- 0.5 cup Black olives, pitted and chopped
- 0.5 cup Giardiniera (Italian pickled vegetables), drained and chopped
- 0.25 cup Extra-virgin olive oil
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dried oregano
- 2 cloves Garlic, minced
- 4 ounces Salami, thinly sliced
- 4 ounces Capicola, thinly sliced
- 4 ounces Mortadella, thinly sliced
- 4 ounces Provolone cheese, thinly sliced
Instructions
1. Prepare the olive salad: In a medium bowl, combine the chopped green olives, black olives, giardiniera, olive oil, red wine vinegar, oregano, and minced garlic. Mix well and set aside to marinate while preparing the sandwich.
2. Prepare the bread: Slice the Italian bread loaf in half horizontally. Hollow out some of the interior from both halves to make room for the fillings (optional).
3. Assemble the sandwich: Spread a generous amount of the prepared olive salad mixture evenly over the cut side of the bottom half of the bread.
4. Layer the fillings: On top of the olive salad, layer the salami, capicola, mortadella, and provolone cheese in an even stack.
5. Finish assembly: Spread another layer of the olive salad on the cut side of the top half of the bread. Place the top half of the bread over the fillings to complete the sandwich.
6. Press the sandwich: Wrap the entire sandwich tightly in plastic wrap or aluminum foil. Place a heavy object (like a skillet or a book) on top to press the sandwich together. Let it rest for at least 30 minutes at room temperature or refrigerate for up to 4 hours to allow the flavors to meld.
7. Serve: Unwrap the sandwich, slice it into wedges or quarters, and serve. Enjoy your authentic Muffuletta!
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 2975 mg | 129% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 2.7 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 331 mg | 25% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 429 mg | 9% | |
*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.
