Classic Italian Muffuletta Sandwich Recipe
The Classic Italian Muffuletta Sandwich is a flavorful, layered sandwich originating from New Orleans with Sicilian roots. Featuring crusty muffuletta bread filled with Italian cured meats, provolone and mozzarella cheeses, and a tangy olive salad, this sandwich offers a perfect balance of savory, tangy, and creamy flavors. Ideal for sharing at gatherings or enjoying as a hearty lunch, it’s customizable and easy to prepare, transporting your taste buds to the heart of Italy and Louisiana.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes (plus marinating and resting time)
- Yield: 4-6 servings 1x
- Category: Appetizers
- Method: No cooking required (assembly and pressing)
- Cuisine: Italian-American, New Orleans
- Diet: Customizable, Gluten Free option available
Ingredients
Scale
Muffuletta Bread
- 1 round Italian sesame-seeded muffuletta loaf
Olive Salad
- 1 cup green olives, finely chopped
- 1 cup black olives, finely chopped
- ½ cup celery, finely chopped
- ½ cup cauliflower, finely chopped
- ½ cup roasted red peppers, finely chopped
- 2 cloves garlic, minced
- ½ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt, to taste
Italian Meats
- 6 oz salami, thinly sliced
- 6 oz mortadella, thinly sliced
- 6 oz capicola, thinly sliced
Cheeses
- 6 oz provolone cheese, sliced
- 6 oz mozzarella cheese, sliced
Seasonings and Extras
- Extra virgin olive oil (for drizzling and moisture)
- Garlic and herbs (for seasoning the olive salad)
Instructions
- Prepare the Olive Salad: Finely chop green and black olives, celery, cauliflower, roasted red peppers, and garlic. Combine them in a bowl and mix with extra virgin olive oil, red wine vinegar, dried oregano, and a pinch of salt. Stir well and let the mixture marinate for at least one hour to develop bold, tangy flavors.
- Slice the Muffuletta Bread: Cut the muffuletta loaf horizontally into two equal halves. Carefully scoop out some of the soft bread inside from both halves to create room for the fillings, making sure not to compromise the bread’s structure.
- Layer the Cheeses and Meats: Evenly layer slices of provolone and mozzarella cheese on the bottom half of the bread. Follow by covering the cheese with a generous layer of salami, mortadella, and capicola, ensuring that the meats extend edge to edge for a full flavor experience.
- Add the Olive Salad: Spread a thick, uniform layer of the marinated olive salad over the meat layer. This adds zest and moisture, perfectly balancing the saltiness from the cheeses and meats.
- Close and Press the Sandwich: Replace the top half of the bread on the fillings. Wrap the entire sandwich tightly with plastic wrap. Place a weight such as a heavy skillet or a set of books on top and let it rest for at least one hour, preferably overnight in the refrigerator, to allow the flavors to meld and the bread to absorb the fillings.
Notes
- Use freshly baked muffuletta bread for the best crust and texture.
- Marinate the olive salad overnight for deeper, more harmonious flavors.
- Adjust the amount of salt carefully, as the meats and olive salad can be salty.
- Press the sandwich firmly to meld flavors and help it hold together.
- Slice meats and cheeses thinly to balance the layers without overpowering.
Nutrition
- Serving Size: 1/6 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Muffuletta, Italian sandwich, New Orleans sandwich, Italian meats, olive salad, provolone, mozzarella, cured meats, classic sandwich