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Close up square image of a wedge of the sandwich on brown parchment paper with olive mixture around it.
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Muffuletta Sandwich Recipe

Layered with olive spread, meats and cheese, This Muffuletta Sandwich Recipe is a New Orleans favorite that you need to make.
Prep Time20 minutes
Cook Time0 minutes
Chill Time:4 hours
Total Time4 hours 20 minutes
Course: Main Course, Sandwiches
Cuisine: American, Italian
Servings: 6
Calories: 701kcal
Author: Tornadough Alli

Ingredients

Olive spread:

  • 1 cup giardiniera drained
  • ½ cup green olives with pimento drained
  • ½ cup pitted kalamata olives drained
  • 2 Tablespoons good quality olive oil
  • 1 Tablespoon red wine vinegar

For assembly:

  • 16 ounces soft white round bread
  • 6 slices provolone cheese
  • 8 ounces thinly sliced deli boiled ham
  • 4 ounces thinly sliced deli Genoa salami
  • 2 ounces thinly sliced prosciutto
  • 6 slices mozzarella

Instructions

  • In a food processor, place the giardiniera, green olives, kalamata olives, olive oil, and vinegar, process until it is almost a paste. Set aside.
  • Cut the bread about ⅔ up from the bottom all the way across. Remove most of the bread from the bottom half, leaving about ½-inch thickness of bread remaining.
  • To the bread, add half of the olive spread, making sure to spread it out evenly.
  • Next, layer the provolone cheese, ham, salami, and prosciutto.
  • Top all the meat with the mozzarella.
  • Take the top of the bread and once again scoop out most of the bread leaving a ½-inch of the bread inside.
  • Spread the remaining olive mixture onto the top piece of bread then place it cut side down onto the sandwich.
  • With plastic wrap, wrap the sandwich tightly a few times so it is completely covered.
  • Place the wrapped sandwich sheet pan and put something heavy on top like a heavy skillet.
  • Place in the refrigerator for at least 4 hours to chill or even best overnight.
  • Remove from the refrigerator and remove the plastic wrap, cut into wedges and serve immediately.

Notes

  1. Use your favorite soft round bread, they do make muffuletta bread if you can find it. Ciabatta will work, focaccia, etc. We used a soft round country loaf.
  2. The olive spread can be used for other things.
  3. We do not recommend freezing this recipe.
  4. This is a meal in and of itself, but can be served with other things - see above for ideas.
  5. We cut this into 4-6, but you can cut it into 8 wedges as well.
  6. Make sure that you are refrigerating for at least 4 hours, but you can make this longer ahead and keep overnight.
  7. The meats can be swapped out to what you can find.
  8. If you want to use just one of the cheeses you can.
  9. Use the excess bread that is scooped out to make bread crumbs.

Nutrition

Calories: 701kcal | Carbohydrates: 66g | Protein: 34g | Fat: 45g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 2964mg | Potassium: 362mg | Fiber: 4g | Sugar: 5g | Vitamin A: 452IU | Vitamin C: 4mg | Calcium: 400mg | Iron: 4mg