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.

Course Sandwich

Cuisine American

Keyword boule, muffaleta, salami, olive salad

Budget Splurge

Prep Time 30

Cook Time 4

Refrigeration time 5

Servings sandwiches

Calories 801kcal

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.

Nutrition