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Italian Muffuletta Sandwich A thick slice of muffaletta sandwich stacked on a white plate, showing layers of salami, ham, provolone cheese, and olive salad.

Italian Muffuletta Sandwich

A bold, overstuffed Italian Muffuletta Sandwich layered with cured meats, melty cheese, and a zesty olive spread that tastes even better after resting.
5 from 1 vote
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Course: Appetizer, Main Course
Cuisine: American, Italian
Keyword: Italian sandwich, muffaletta, New Orleans sandwich, olive salad
Prep Time: 15 minutes
Cook Time: 5 minutes
Resting Time: 1 minute
Total Time: 21 minutes
Servings: 10
Calories: 560kcal
Cost: $28

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.
    Close-up of olive salad spread over sliced bread, made with chopped green olives, red peppers, onions, herbs, and olive oil.
  • 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.
    A large muffaletta sandwich on a wooden cutting board being sliced with a knife, showing layers of cured meats and cheese inside crusty bread.
  • Remove the wrap, cut into 10 wedges, and serve immediately.
    Italian Muffuletta Sandwich A thick slice of muffaletta sandwich stacked on a white plate, showing layers of salami, ham, provolone cheese, and olive salad.

Notes

This sandwich improves as it rests, making it perfect for gatherings. The olive salad soaks into the bread, creating layers of bold, savory flavor in every bite.

Nutrition

Serving: 220g | Calories: 560kcal (28%) | Carbohydrates: 27g (9%) | Protein: 29g (58%) | Fat: 48g (74%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 16g | Monounsaturated Fat: 22g | Cholesterol: 85mg (28%) | Sodium: 2750mg (120%) | Potassium: 250mg (7%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 620IU (12%) | Vitamin C: 16mg (19%) | Calcium: 240mg (24%) | Iron: 2mg (11%)
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