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    HOME » Recipes » Sandwich & Burger

    Published: Jun 8, 2015 · Modified: Sep 29, 2021· This website generates income via ads ·

    Muffuletta Sandwich

    Jump to Recipe Print Recipe Pin Recipe

    Although I have never been to New Orléans, I have always wanted to try the legendary Muffuletta sandwich. With no vacation plans in the near future, I decided to make my own Muffuletta Sandwich. The process started yesterday with preparation of the olive salad, the key component of this Louisiana specialty.

    Muffuletta Sandwich at theeggfarm.com

    The sandwich features a hearty salad of olives, capers, carrots, peppers, olive oil and spices. It is best prepared the day before, or at the very least a few hours in advance.

    olivesalad

    A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the provolone. I wasn't going for absolute authenticity because you can't buy Serrano ham in this little town. I used what I could get my hands on, and settled for close to the original. I bought Black Forest ham, soppresata, peppered Genoa salami, mortadella, and provolone cheese. I made homemade bread shaped in a floured brotform.

    muffulettasandwich3

    I loved this sandwich. Michael wouldn't try it because of the olives, peppers, and other "green" things. He has no idea what he missed. The best part if the sandwich is said to be even better eaten the next day. This gives the olive oil dressing time to soak into the bread.

    muffuletta-10

    I already know what I am having for lunch tomorrow. I don't even need a ticket to New Orléans!

    muffulettasandwich2
    muffuletta600
    muffaletta600

    Muffuletta Sandwich

    The muffuletta sandwich originated in New Orleans where it is still made today. The sandwich is made with Italian charcuterie and olive salad stuffed into a giant loaf of bread.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 4 mins
    Refrigeration time 5 hrs
    Course
    Sandwich
    Servings 4 sandwiches

    Equipment

    • Small bowl
    • Bread Knife

    Ingredients
      

    For the olive salad:

    • 1 small jar giardiniera mix chopped
    • ½ cup Greek pitted kalamata olives or ripe black olives chopped
    • 1 cup green olives chopped
    • 1 tablespoon dried oregano flakes
    • 3 small jarred roasted bell peppers chopped
    • 2 cloves of garlic minced
    • 1 teaspoon red chili flakes or hot chili oil
    • 2 tablespoon capers chopped
    • 4 pepperoncini peppers stems removed, chopped (optional)
    • Salt and pepper to taste
    • 1 cup olive oil

    For the sandwich:

    • 1 round loaf Italian bread 10 inches in diameter
    • 4 slices peppered Genoa salami
    • 4 slices thinly sliced ham
    • 4 slices mortadella
    • 3 slices provolone cheese
    • 2 slices swiss cheese
    • Olive salad amount to taste

    Instructions
     

    For the olive salad:

    • Mix all the ingredients in a bowl and refrigerate over night or at least five hours.

    For the sandwich:

    • Cut the bread round horizontally. Tear out a little of the soft bread in the middle to accommodate the olive salad. Spread as much of the olive salad as you like on the bottom slice of bread.
    • Spread as much of the olive salad as you like on the bottom slice of bread. Don't skimp on this. It is a big part of the sandwich!
    • Top with the sliced meats and cheese, finishing with the provolone. Place the sandwich under a hot broiler just until the provolone melts.
    • Remove from broiler and top with more olive salad if you like. Place the top of the bread on the sandwich and squish it down to force the juice into the bread.
    • Cut the sandwich into big wedges and serve. You can also wrap the sandwich tightly in plastic wrap and refrigerate to eat the next day.

    Notes

    my

    Nutrition

    Serving: 1wedgeCalories: 801kcalCarbohydrates: 7gProtein: 18gFat: 80gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 52gCholesterol: 51mgSodium: 2161mgPotassium: 286mgFiber: 3gSugar: 1gVitamin A: 748IUVitamin C: 22mgCalcium: 246mgIron: 2mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    my
    Tried this recipe?Let us know how it was!

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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