Real N Awlins Muffuletta
Sink your teeth into the bold and irresistible flavors of the "Real N Awlins Muffuletta," a classic New Orleans sandwich bursting with authentic taste and tradition. This iconic recipe starts with a round Italian bread loaf, generously layered with zesty olive salad, creamy provolone cheese, and a medley of Italian cold cuts like Genoa salami, mortadella, and capicola. The star of the show—an olive salad mix infused with garlic, Italian seasoning, olive oil, and red wine vinegar—adds a tangy, briny punch that ties the whole sandwich together. After a quick rest in the refrigerator to let the flavors meld, the muffuletta is ready to be savored as-is, or toasted to perfection with a light crisp on the outside. Perfect for parties, picnics, or casual lunches, this sandwich delivers a taste of New Orleans in every bite.
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Recipe Information
Ingredients
- 1 large Round Italian bread loaf
- 8 slices Provolone cheese
- 8 slices Genoa salami
- 8 slices Mortadella
- 8 slices Capicola
- 1.5 cups Olive salad mix (store-bought or homemade)
- 2 tablespoons Olive oil
- 1 tablespoon Red wine vinegar
- 2 units Garlic cloves, minced
- 1 teaspoon Italian seasoning
Instructions
Slice the round Italian bread loaf horizontally in half to create a top and bottom piece. Scoop out a bit of the inner bread from both halves to make room for the fillings.
In a small bowl, mix the olive oil, red wine vinegar, minced garlic, and Italian seasoning. Brush or drizzle this mixture evenly onto the cut sides of both bread halves.
Spread half of the olive salad mix across the bottom half of the bread. Use a spoon to press it down slightly, ensuring an even layer.
Layer the provolone cheese, Genoa salami, mortadella, and capicola over the olive salad, in that order.
Add the remaining olive salad mix on top of the meats, spreading it evenly to form another layer.
Place the top half of the bread loaf onto the layered sandwich, pressing it down gently but firmly.
Wrap the entire sandwich tightly with plastic wrap or aluminum foil, and let it rest in the refrigerator for at least 1 hour to allow the flavors to meld together.
When ready to serve, remove the wrapping and cut the sandwich into quarters or wedges.
Optional: Heat a skillet or griddle over medium heat and lightly press and toast each piece for about 2-3 minutes per side, until the bread is slightly crispy and the cheese is warmed.
Nutrition Facts
Calories |
1343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 4626 mg | 201% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 2.2 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 522 mg | 40% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 695 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.
