Description
A classic New Orleans muffuletta sandwich featuring homemade olive salad, layers of cured meats, and provolone cheese on a round Italian loaf, perfect for gatherings and quick meals.
Ingredients
Scale
- 1 round muffuletta bread (about 10 inches in diameter)
- 1 cup chopped green olives
- 1 cup chopped black olives
- 1/2 cup chopped giardiniera (pickled vegetables)
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried Italian seasoning
- Freshly cracked black pepper to taste
- 3 ounces sliced Genoa salami
- 3 ounces sliced mortadella
- 3 ounces sliced ham
- 6–8 slices provolone cheese
- Mayonnaise (optional, for spreading)
- Pinch of dried oregano
Instructions
- Prepare the olive salad: In a mixing bowl, combine chopped green olives, black olives, giardiniera, capers, minced garlic, olive oil, red wine vinegar, dried Italian seasoning, and freshly cracked black pepper. Stir well and let sit for at least 15 minutes to marry the flavors.
- Slice the muffuletta bread horizontally into two equal halves using a serrated knife, being careful not to compress the bread.
- Optional: Lightly toast the bread halves in a 350°F (175°C) oven for 5 minutes to add slight crunch and warmth.
- Spread the olive salad generously on the bottom half of the bread, ensuring even distribution.
- Layer the sliced Genoa salami, mortadella, and ham (about 3 ounces each) over the olive salad, overlapping slices for a stacked effect.
- Place 6-8 slices of provolone cheese evenly over the meats.
- Optional: Spread a thin layer of mayonnaise on the top half of the bread for added moisture and richness.
- Assemble the sandwich by placing the top half of the bread over the layered ingredients.
- Wrap the sandwich tightly in plastic wrap or parchment paper. Place a heavy skillet or pan on top to press it down slightly. Refrigerate for at least 1 hour, preferably overnight, to let flavors meld and the sandwich hold together.
- Slice the muffuletta into 4-6 wedges using a sharp serrated knife. Serve chilled or at room temperature.
Notes
Pressing and refrigerating the sandwich overnight helps meld flavors and keeps the sandwich intact. Use a serrated knife to slice cleanly without squashing the bread. Olive salad tastes better after resting for several hours or overnight. For gluten-free, substitute bread accordingly. For vegetarian, replace meats with grilled vegetables and increase olive salad.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (optional toasting)
- Category: Main Course
- Cuisine: New Orleans, American
Nutrition
- Serving Size: 1 wedge (1/4 to 1/6
- Calories: 500
- Sugar: 3
- Sodium: 900
- Fat: 30
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 4
- Protein: 20
Keywords: Muffuletta, New Orleans sandwich, olive salad, cured meats, provolone, Italian bread, homemade sandwich, easy sandwich recipe