Description
The Classic Italian Muffuletta Sandwich is a flavorful, hearty sandwich featuring a tangy olive salad, layers of cured meats, and cheeses nestled within a round Italian loaf. This iconic New Orleans-style sandwich is perfect for a satisfying lunch or picnic, combining robust Mediterranean flavors with satisfying textures.
Ingredients
Scale
Olive Salad
- 1 cup green olives, pitted and chopped
- 1/2 cup black olives, pitted and chopped
- 1/4 cup roasted red peppers, chopped
- 2 tablespoons capers
- 1/4 cup celery, finely chopped
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Sandwich
- 1 round loaf of Italian bread or muffuletta bread, sliced in half horizontally
- 4 oz sliced mortadella (or substitute turkey or ham for pork-free)
- 4 oz sliced salami (or beef salami as alternative)
- 4 oz sliced provolone cheese
- 4 oz sliced mozzarella cheese
- 4 oz sliced ham or turkey
- Prepared olive salad (from above)
Instructions
- Make the olive salad: In a bowl, combine chopped green olives, black olives, roasted red peppers, capers, celery, red wine vinegar, olive oil, dried oregano, salt, and pepper. Mix thoroughly, then refrigerate for at least 30 minutes or preferably overnight to allow the flavors to meld.
- Prepare the bread: Slice the round loaf horizontally into two halves. If desired, scoop out some of the interior bread to create more space for the fillings.
- Layer the sandwich: Spread half of the prepared olive salad evenly over the bottom half of the bread. Then layer sliced mortadella, salami, provolone cheese, mozzarella cheese, and ham or turkey in sequence. Finally, spread the remaining olive salad on top of the layered meats and cheeses, and cover with the top half of the bread.
- Press and chill (optional): Wrap the assembled sandwich tightly in plastic wrap. To compress and meld the flavors, place a heavy skillet or weight on top and refrigerate for 1 to 2 hours.
- Serve: Remove the weight and plastic wrap, slice the sandwich into wedges, and serve either cold or at room temperature for the best taste experience.
Notes
- The olive salad tastes better when prepared ahead, ideally refrigerated overnight.
- You can substitute pork cold cuts with turkey or ham to avoid pork products.
- Pressing the sandwich helps compress the ingredients and blend flavors, but can be skipped if short on time.
- Serve with pickles or chips for a classic deli experience.
- Store any leftover sandwich wrapped tightly in the refrigerator for up to 2 days.
