This Italian Muffuletta Sandwich is stacked high with salty cold cuts, creamy provolone, and a tangy olive tapenade that soaks right into crusty round bread. I first tried one at a tiny deli in the French Quarter, and the combination of briny olives, spicy giardiniera, and rich meats stopped me mid-bite. Now I make this pressed sandwich for game days and family gatherings because it feeds a crowd without any fuss.
If you love bold, deli-style flavors, you'll want to try my Easy Chicken Paprikash Recipe | Traditional Hungarian for another comforting meal, or check out the Loaded Torta Sandwich Recipe | Ready in 20 Min for a similar handheld feast.
Why You'll Love This Italian Muffuletta Sandwich
This classic Italian Muffuletta Sandwich is perfect for anyone who wants big flavor without a lot of work. You mix the olive salad, layer the meats and cheese, press the whole thing down, and walk away. The resting time does all the magic, letting the bread absorb that tangy, garlicky oil.
It's ideal for parties because you can make it hours ahead and slice it right before serving. The combination of mortadella, salami, capicola, and provolone gives you that authentic deli-style Italian sandwich taste. Plus, it looks impressive when you cut into it and see all those colorful layers.
If you love antipasto flavors or enjoy a good pressed sandwich, this recipe delivers every time.
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Italian Muffuletta Sandwich Ingredients
Here's what you need to build this New Orleans Italian Muffuletta Sandwich from scratch.
See recipe card below this post for ingredient quantities
For the Olive Tapenade Mixture
Green olives: Chopped green olives bring a briny, salty punch that's essential to the muffuletta olive salad. Look for pitted ones to save time.
Giardiniera: This spicy pickled vegetable mix adds heat and tang. You can swap in pickled peppers if giardiniera isn't available near you.
Roasted red peppers: These add a sweet, smoky note that balances the salty olives and vinegar. Jarred ones work great.
Shallot: Minced shallot gives a mild onion flavor without overpowering the other ingredients.
Capers: These tiny brined buds add bursts of sharp, tangy flavor throughout the olive tapenade.
Garlic: Minced fresh garlic brings pungent, aromatic depth to the spread. Don't skip it.
Olive oil: This helps bind everything together and soaks into the bread, creating that signature muffuletta texture.
Red wine vinegar: A splash of acidity brightens up the rich, oily mixture and keeps it from feeling too heavy.
Dried basil: This herb adds a hint of sweetness and an Italian flair.
Dried oregano: Oregano gives the tapenade that classic Italian seasoning flavor.
For the Muffaletta Sandwich
Round Italian bread: A 10-inch loaf is perfect for layering. Look for muffuletta bread if you can find it, but any sturdy round loaf works.
Capicola: This spicy Italian cold cut adds a peppery kick. You can also use deli ham or a mix of both.
Mortadella: Smooth and mild, mortadella balances the bolder meats and adds a silky texture.
Salami: Use your favorite salami for a savory, slightly tangy bite.
Provolone cheese: Sliced provolone melts slightly when pressed and adds creamy richness to every layer.
How To Make Italian Muffuletta Sandwich
Let's build this traditional Italian Muffuletta Sandwich step by step.
Make the olive salad: In a large bowl, mix together the green olives, giardiniera, roasted red peppers, shallot, garlic, olive oil, red wine vinegar, dried basil, and dried oregano until everything is well combined. The mixture should look chunky and glossy.
Slice the bread: Cut the loaf of bread in half lengthwise using a serrated knife. Scoop out some of the soft interior from both halves to make room for the olive tapenade. Save the bread you remove for breadcrumbs or snacking.
Spread the tapenade: Place both bread halves cut-side up on your work surface. Spread the olive mixture evenly over both halves, making sure to get it into all the nooks.
Layer the meats and cheese: On the bottom half, start layering the capicola, then the mortadella, then the salami, and finally the provolone cheese. Try to keep the layers even so every slice gets a good mix.
Close the sandwich: Place the top bread half over the layered meats and cheese, pressing down gently.
Wrap and press: Wrap the entire sandwich tightly in plastic wrap. Set a heavy pan or a cast-iron skillet on top to press it down. This step is key because it lets the bread soak up all those briny, garlicky juices. Let it rest for 1 hour at room temperature.
Slice and serve: Unwrap the sandwich and use a sharp serrated knife to cut it into 8 triangular pieces. Serve right away or wrap individual slices for later.
Substitutions and Variations
You can adjust this recipe based on what you have or what you like.
Swap the giardiniera for pickled jalapeños if you want more heat, or use mild pickled peppers if you're feeding kids. If you can't find capicola, deli ham or even turkey works in a pinch. Some people use Genoa salami instead of regular salami for a slightly different flavor.
For a lighter version, you can use less meat or add some fresh arugula or spinach between the layers. If you want a hot Italian Muffuletta Sandwich, wrap it in foil and warm it in a 350°F oven for about 10 minutes before slicing.
You can also make the olive salad a day ahead and store it in the fridge. The flavors get even better after sitting overnight.
Equipment For Italian Muffuletta Sandwich
You don't need anything fancy for this Italian Muffuletta Sandwich. A large mixing bowl works for stirring together the olive salad, and a sharp chef's knife makes chopping the vegetables easier. Use a serrated bread knife to slice the loaf cleanly without squishing it.
Plastic wrap is essential for wrapping the sandwich tightly, and you'll need something heavy like a cast-iron skillet or a large pan to press it down. If you don't have a heavy pan, you can fill a smaller pan with canned goods to add weight.
A cutting board gives you a stable surface for slicing, and a spoon or spatula helps you spread the tapenade evenly.
How to Store Leftovers
Wrap leftover slices individually in plastic wrap or foil and store them in the fridge for up to 3 days. The sandwich actually tastes better the next day because the flavors have more time to soak into the bread.
You can also freeze individual slices for up to a month. Wrap them tightly in plastic wrap, then in foil, and thaw them in the fridge overnight before eating. The texture holds up surprisingly well.
If you're making this for a party, you can assemble the whole sandwich up to 4 hours ahead, keep it pressed in the fridge, and slice it right before guests arrive.
Serving Suggestions
This Italian Muffuletta Sandwich is hearty enough to be the main event, but it pairs beautifully with a few simple sides.
Serve it with a bowl of creamy tomato soup for dipping, or set out a platter of marinated olives, roasted red peppers, and fresh mozzarella. A crisp green salad with a tangy vinaigrette cuts through the richness of the sandwich.
For a casual lunch, serve it with kettle-cooked chips and pickles. If you're hosting a party, slice it into smaller wedges and arrange them on a big wooden board with extra giardiniera on the side. Pair it with an iced tea or a cold beer, and you've got a meal that feels like a celebration.
You can also try pairing it with my Easy Baked Salmon Sushi Cups | 30-Minute Recipe for a fun mix of flavors at your next gathering.ezing for X days/weeks/months.
Top Tip
Use a sturdy, crusty bread that won't get soggy under all that olive oil. If the bread is too soft, it'll fall apart when you slice it.
Don't skip the pressing step. That weight helps the bread absorb the tapenade and keeps everything compact so the sandwich holds together when you cut it.
Chop the olives, giardiniera, and peppers into small, even pieces so the tapenade spreads smoothly and every bite gets a good mix of flavors.
If you're making this ahead, keep it wrapped and pressed in the fridge. Just bring it to room temperature for about 15 minutes before slicing so the flavors come alive.
For the best texture, use freshly sliced deli meats and cheese. Pre-packaged meats can be dry and don't layer as nicely.
FAQ
What is a Italian Muffuletta Sandwich made of?
A Italian Muffuletta Sandwich is made with round Italian bread, Italian cold cuts like salami, mortadella, and capicola, provolone cheese, and a tangy olive salad that includes green olives, giardiniera, roasted red peppers, capers, and garlic. The sandwich is pressed to help the bread soak up the olive oil and vinegar from the tapenade. It's a New Orleans classic that's perfect for feeding a crowd.
What is a Italian Muffuletta Sandwich in Italian?
The word "Italian Muffuletta Sandwich" refers to a type of round Sicilian sesame bread. In New Orleans, Italian immigrants used this bread to create the sandwich we know today, layering it with Italian meats, cheese, and olive salad. The name stuck, and now it's one of the most iconic sandwiches in Louisiana. Some people spell it "muffuletta" or "muffaletta," but they're all talking about the same delicious thing.
How do you make a giant Italian Muffuletta Sandwich?
To make a giant Italian Muffuletta Sandwich, start by mixing together chopped green olives, giardiniera, roasted red peppers, shallot, capers, garlic, olive oil, and vinegar. Slice a large round Italian loaf in half and scoop out some of the inside. Spread the olive mixture on both halves, then layer the bottom with capicola, mortadella, salami, and provolone. Close the sandwich, wrap it tightly, and press it with a heavy pan for an hour. Slice and serve.
What is muffaletta spread made of?
Italian Muffuletta Sandwich spread, also called olive salad, is made from chopped green olives, giardiniera, roasted red peppers, capers, minced shallot, and garlic. It's mixed with olive oil, red wine vinegar, dried basil, and oregano. The spread is tangy, briny, and slightly spicy, and it soaks into the bread to create that signature muffaletta flavor. You can make it a day ahead for even better taste.
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Pairing
These are my favorite dishes to serve with Italian Muffuletta Sandwich
Italian Muffuletta Sandwich
Ingredients
FOR THE OLIVE SALAD
- 1.1 cups green olives pitted and finely chopped for even texture
- 1.1 cups giardiniera drained and chopped, mild or hot based on preference
- 0.55 cup roasted red peppers jarred or homemade, chopped small
- 1 medium shallot peeled and minced finely
- 2.2 tablespoons capers drained well to prevent excess saltiness
- 3.5 cloves garlic minced to a paste for stronger flavor
- 0.28 cup olive oil extra-virgin for best richness
- 2.2 tablespoons red wine vinegar adds brightness and balance
- 0.6 teaspoon dried basil crushed between fingers to release aroma
- 0.6 teaspoon dried oregano Mediterranean-style dried oregano preferred
FOR THE SANDWICH
- 1 large 11-inch round Italian loaf soft interior with sturdy crust
- 0.7 pound sliced capicola thinly sliced for easy layering
- 0.7 pound sliced mortadella classic Italian deli style
- 0.7 pound sliced salami preferably Genoa or similar
Instructions
- Combine the chopped olives, giardiniera, roasted red peppers, shallot, capers, garlic, olive oil, vinegar, basil, and oregano in a large bowl until fully mixed.
- Cut the round loaf horizontally and remove some of the soft interior from both halves to create space for the filling, reserving the bread for another use if desired.
- Place both bread halves cut-side up on a clean surface.
- Spoon the olive mixture evenly across both exposed bread interiors, pressing it gently into the crumb.
- Arrange the capicola, mortadella, salami, and provolone in even layers on the bottom half of the bread.
- Set the top half of the bread over the fillings to close the sandwich.
- Wrap the entire sandwich tightly in plastic wrap, place a heavy pan on top, and allow it to rest for 1 hour so the flavors meld and the bread absorbs the juices.
- Remove the wrap, cut into 10 wedges, and serve immediately.
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