Here’s a classic Muffuletta sandwich recipe 🥪
Originating from New Orleans, it’s hearty, tangy, and packed with Italian flavors.
Ingredients (makes 2 large sandwiches)
For the Sandwich
- 1 large round loaf Italian bread or muffuletta loaf
- ½ lb sliced Genoa salami
- ½ lb sliced ham
- ½ lb sliced mortadella
- ½ lb sliced provolone cheese
- ½ lb sliced mozzarella cheese
Olive Salad (essential!)
- 1 cup green olives, pitted and chopped
- 1 cup black olives, pitted and chopped
- ½ cup roasted red peppers, chopped
- 2–3 cloves garlic, minced
- 2 tbsp capers, chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- ½ tsp dried oregano
Instructions
- Make the olive salad
- In a bowl, mix chopped green and black olives, roasted red peppers, garlic, capers, olive oil, vinegar, and oregano.
- Let sit for at least 30 minutes to meld flavors.
- Prepare the bread
- Slice the loaf horizontally in half.
- Hollow out some of the soft interior to make room for fillings.
- Assemble sandwich
- Spread a generous layer of olive salad on the bottom half of the bread.
- Layer meats and cheeses evenly.
- Spread a little olive salad on the top half of the bread.
- Press and serve
- Close the sandwich and press lightly.
- Wrap in parchment or foil and let sit 15–30 minutes for flavors to meld.
- Slice into wedges and serve.
Tips
- The olive salad is the signature flavor—don’t skimp!
- Can add pepperoncini or pickled vegetables for extra tang.
- Muffuletta tastes best after sitting for 1–2 hours, but can be eaten immediately.
- Use a sturdy, round Italian loaf to hold all the fillings.
I can also give you a mini muffuletta version for parties or a hot pressed muffuletta version if you want.
