The Muffuletta
Discover the irresistible charm of the classic Muffuletta, a bold Italian-American sandwich loaded with layers of cured meats, cheeses, and a zesty olive salad. Originating in New Orleans, this hearty creation features a crusty round Italian loaf piled high with genoa salami, mortadella, capicola, provolone, and mozzarella. The star of the show is the vibrant olive salad—made with green and black olives, tangy giardiniera, capers, parsley, garlic, and a drizzle of red wine vinegar and olive oil—infusing every bite with a burst of savory, briny flavor. Perfect for picnics, parties, or an indulgent lunch, this make-ahead sandwich gets even better as the flavors mingle together. Serve it sliced into wedges at room temperature for a crowd-pleasing, authentic taste of New Orleans.
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Recipe Information
Ingredients
- 1 loaf round Italian bread or muffuletta loaf
- 1 cup green olives, pitted and chopped
- 1 cup black olives, pitted and chopped
- 0.5 cup giardiniera (Italian pickled vegetables), chopped
- 2 tablespoons capers
- 2 tablespoons flat-leaf parsley, chopped
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 0.25 cup extra virgin olive oil
- 0.25 pound genoa salami, thinly sliced
- 0.25 pound mortadella, thinly sliced
- 0.25 pound capicola, thinly sliced
- 0.25 pound provolone cheese, sliced
- 0.25 pound mozzarella cheese, sliced
Instructions
1. Prepare the olive salad by combining green and black olives, giardiniera, capers, parsley, and minced garlic in a medium bowl.
2. Add red wine vinegar and olive oil to the bowl. Stir well to mix all ingredients and allow the flavors to combine. Cover and leave at room temperature for at least 15 minutes or refrigerate for up to 24 hours.
3. Slice the round Italian bread horizontally in half and scoop out some of the inside to make room for the fillings.
4. Spread a generous layer of the olive salad over the cut sides of both halves of the bread.
5. On one half of the bread, layer the genoa salami, mortadella, capicola, provolone cheese, and mozzarella cheese in even layers.
6. Place the other half of the bread on top, pressing down gently to compact the sandwich.
7. Wrap the entire sandwich tightly in plastic wrap and let it rest for at least 30 minutes to allow the flavors to meld together.
8. When ready to serve, unwrap the sandwich and slice it into quarters or smaller portions, depending on preference. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
4278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.4 g | 368% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 15978 mg | 695% | |
| Total Carbohydrate | 277.8 g | 101% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 17.0 g | ||
| Protein | 164.1 g | 328% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2028 mg | 156% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2048 mg | 44% | |
*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.
