Muffuletta Sandwich
This classic New Orleans Muffuletta sandwich features thick, crusty bread, zesty olive salad, and layers of Italian cold cuts and cheese.
Servings: 6 (or 4 if you can handle a really gigantic sandwich!)
Ingredients
For the Olive Salad
- 16 oz. jar Giardiniera drained and diced
- ¼ cup kalamata olives drained and diced
- 1 tbsp capers drained
- ¼ cup pepperoncini peppers drained and diced
- 2 tbsp diced marinated cocktail onions
- ¼ tsp ground black pepper
- 2 tbsp red wine vinegar
- ¼ cup olive oil
- 2 tbsp canola oil
For the Sandwich
- 1 lb. round loaf Italian bread (10")
- 4 oz. thinly sliced Genoa salami
- 4 oz. thinly sliced cooked ham
- 4 oz. thinly sliced mortadella
- 4 oz. thinly sliced mozzarella cheese
- 4 oz. thinly sliced provolone cheese
Instructions
To Make Olive Salad:
- In a medium bowl, combine all the ingredients for the olive salad. Mix together and transfer to an airtight container. (If needed, pour in a touch more oil to cover.) Cover container and refrigerate overnight.
To Make Sandwiches:
- Slice the loaf of bread in half to make a top and bottom for the sandwich; hollow out a touch of the excess bread from the top half to make room for filling.
- Brush some of the olive salad juice on both the top and bottom halves of the loaf (go a little heavier on the bottom.) Layer with the salami, ham, mortadella, mozzarella, and Provolone. Top the meats and cheeses with a generous portion of olive salad and add the loaf top.
- Serve immediately, or wrap tightly and refrigerate for a few hours. Let it come to room temperature.
- Using a serrated bread knife, cut the sandwich into wedges/quarters. Enjoy!
Video
Nutrition
Calories: 654kcal | Carbohydrates: 55g | Protein: 27g | Fat: 59g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 3100mg | Potassium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 12mg | Calcium: 252mg | Iron: 1mg