Classic Muffaletta Sandwich (Print version)
A New Orleans-style muffaletta layered with Italian meats, cheese, and a bold homemade olive salad.
# Ingredients:
For the olive salad
01 -
1 cup pimento-stuffed green olives, roughly chopped
02 -
1/2 cup pitted kalamata olives, roughly chopped
03 -
1/2 cup giardiniera, drained and chopped
04 -
1/3 cup roasted red peppers, drained and chopped
05 -
1/4 cup pepperoncini, chopped
06 -
2 tablespoons capers, drained
07 -
1 small garlic clove, grated or minced
08 -
1 tablespoon red wine vinegar
09 -
1/2 teaspoon dried oregano
10 -
1/4 teaspoon black pepper
11 -
1/3 cup (80 ml) extra-virgin olive oil
12 -
Kosher salt, only if needed
For the sandwich
13 -
1 large 9-10 inch round sesame Italian loaf or muffuletta loaf
14 -
4 oz (115 g) thinly sliced Genoa salami
15 -
4 oz (115 g) thinly sliced mortadella
16 -
4 oz (115 g) thinly sliced deli ham
17 -
4 oz (115 g) thinly sliced provolone
18 -
4 oz (115 g) thinly sliced mozzarella
# Instructions:
01 -
Stir the chopped olives, giardiniera, roasted peppers, pepperoncini, capers, garlic, vinegar, oregano, black pepper, and olive oil in a bowl. Taste before adding salt.
02 -
Cover and let the olive salad sit for at least 30 minutes at room temperature, or refrigerate it overnight for stronger flavor.
03 -
Slice the bread horizontally. Pull out a small amount of soft crumb from both halves, leaving a sturdy shell to hold the filling.
04 -
Spoon half the olive salad over the bottom half of the bread. Layer salami, mortadella, ham, provolone, and mozzarella evenly over the top.
05 -
Spread the remaining olive salad over the meats and cheese. Close the sandwich with the top half of the bread.
06 -
Wrap tightly in parchment or plastic wrap. Place a cutting board or skillet on top and press for 1-2 hours, then cut into wedges with a serrated knife.
# Good to know:
01 -
Best served at room temperature after pressing.
02 -
The olive salad can be made up to 1 week ahead and refrigerated.
03 -
Resting time is not included in the prep time.