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 but it’s hard to beat this classic New Orleans sandwich.
Servings: 10
Equipment
- Cast Iron Skillet or Heavy Item to Press the Sandwich
- Food Processor Optional
Ingredients
For the Olive Salad Spread:
- 1 Cup giardiniera chopped
- ½ Cup green olives pitted, chopped
- ¼ Cup kalamata olives chopped
- 3 Cloves garlic minced
- 3 Tablespoons parsley leaves chopped
- 3 Tablespoons roasted red peppers chopped
- 1 Tablespoon capers
- ⅓ Cup olive oil extra virgin
- 1 Teaspoon red pepper flakes
- 1 Teaspoon oregano dried
- 1 Teaspoon black pepper
For the 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
Instructions
- 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.
Notes
Let the olive salad rest overnight: This allows the flavors to fully develop and blend, giving the sandwich its signature bold, tangy taste.
Press the sandwich while it chills: Using a cast iron pan or heavy dish helps compress the layers, making the sandwich easier to slice and more flavorful throughout.
Use a serrated knife to slice: This ensures clean cuts through the crusty bread and layered fillings without squishing the sandwich.
Press the sandwich while it chills: Using a cast iron pan or heavy dish helps compress the layers, making the sandwich easier to slice and more flavorful throughout.
Use a serrated knife to slice: This ensures clean cuts through the crusty bread and layered fillings without squishing the sandwich.
Nutrition
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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