Muffaletta Sandwich
A well-made muffaletta sandwich with olive spread, deli meats and cheese is one of life’s culinary delights! It’s easy to make a muffaletta recipe yourself at home and it’s hard to beat this classic New Orleans sandwich.
Prep Time1 day d
Total Time1 day d
Course: Appetizer, Lunch, Meals
Cuisine: American, Italian
Keyword: Mardi Gras
Servings: 10
Sandwich
- 1 Loaf Muffuletta bread or focaccia
- ½ Pound mortadella
- ½ Pound capicola
- ½ Pound genoa salami
- ½ Pound ham
- ½ Pound provolone
- ½ Pound mozzarella
Prepare olive spread. Combine all ingredients and place in a sealed container overnight. If you would like it finer, you can pulse the ingredients in a food processor or a blender briefly.
Place bread onto a parchment paper lined tray.
Cut the bread in half and spread olive spread evenly over both sides. If not many air pockets in the bread or if it is a really thick loaf, you may want to hollow out a small amount of the bread.
Evenly layer the sliced meat and cheese over each side of the bread and close the sandwich. Place another sheet of parchment paper over the top then weigh down with a cast iron pan. Refrigerate for 4 to 5 hours or overnight. If leaving overnight, I recommend wrapping in plastic wrap.
Slice and serve.
Calories: 871kcal | Carbohydrates: 51g | Protein: 37g | Fat: 56g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 130mg | Sodium: 2943mg | Potassium: 346mg | Fiber: 2g | Sugar: 1g | Vitamin A: 582IU | Vitamin C: 6mg | Calcium: 307mg | Iron: 1mg
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