Name: The Classic Italian Muffuletta Sandwich Recipe
Prep time: 15 min
Total time: 1 h 45 min
Cuisine: Italian-American
Ingredients: 1 cup green olives, pitted and coarsely chopped; 1 cup black olives, pitted and coarsely chopped; 1/2 cup giardiniera (Italian pickled vegetables), drained and coarsely chopped; 1/4 cup roasted red peppers, chopped; 1/4 cup capers, drained; 1/2 cup celery, finely chopped; 3 cloves garlic, minced; 1/2 cup extra virgin olive oil; 1/4 cup red wine vinegar; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; Freshly ground black pepper, to taste; 1 large round Italian sesame seed bread (about 10 inches in diameter); 4 oz. thinly sliced mortadella; 4 oz. thinly sliced salami; 4 oz. thinly sliced capicola; 4 oz. thinly sliced provolone cheese; 4 oz. thinly sliced mozzarella cheese

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Introduction

The Classic Italian Muffuletta Sandwich is a flavorful and hearty treat, perfect for sharing or enjoying on your own. This New Orleans favorite features a zesty olive salad layered with Italian meats and cheeses on a round sesame loaf. It’s a satisfying combination of tangy, savory, and rich flavors.

Ingredients

1 cup green olives, pitted and coarsely chopped
1 cup black olives, pitted and coarsely chopped
1/2 cup giardiniera (Italian pickled vegetables), drained and coarsely chopped
1/4 cup roasted red peppers, chopped
1/4 cup capers, drained
1/2 cup celery, finely chopped
3 cloves garlic, minced
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Freshly ground black pepper, to taste
1 large round Italian sesame seed bread (about 10 inches in diameter)
4 oz. thinly sliced mortadella
4 oz. thinly sliced salami
4 oz. thinly sliced capicola
4 oz. thinly sliced provolone cheese
4 oz. thinly sliced mozzarella cheese

Instructions

Step 1: Prepare the olive salad by combining the green olives, black olives, giardiniera, roasted red peppers, capers, celery, and garlic in a large bowl.
Step 2: Add the extra virgin olive oil, red wine vinegar, dried oregano, and red pepper flakes to the olive mixture. Season with freshly ground black pepper and mix well. Cover and refrigerate for at least 1 hour or preferably overnight to let the flavors meld.
Step 3: Slice the round Italian bread horizontally. If the loaf is very thick, hollow out some of the interior crumb to create space for the fillings.
Step 4: Spread half of the olive salad evenly over the bottom half of the bread.
Step 5: Layer the mortadella, salami, capicola, provolone, and mozzarella cheese over the olive salad.
Step 6: Spread the remaining half of the olive salad over the layered meats and cheeses.
Step 7: Place the top half of the bread over the fillings and press down gently but firmly to compact the sandwich.
Step 8: Wrap the assembled sandwich tightly in plastic wrap. Place it under a heavy skillet or pan and press for at least 30 minutes to meld the flavors and compress the sandwich.
Step 9: Unwrap and slice the sandwich into wedges or slices. Serve immediately or refrigerate for up to 24 hours.

Tips & Variations

For a milder olive salad, rinse the olives and pickled vegetables before chopping to remove some brininess.
Use a serrated bread knife for clean slicing without squashing the sandwich.
Try adding provolone or Swiss cheese if you want a slightly different cheese flavor.
Make the olive salad a day ahead to deepen the flavor and save preparation time on serving day.

Storage

Store the assembled muffuletta wrapped tightly in plastic wrap in the refrigerator for up to 24 hours. This sandwich is best enjoyed fresh but can be reheated briefly in a warm oven wrapped in foil if desired. Avoid microwaving to keep the bread from becoming soggy.

How to Serve

This image shows a thick sandwich cut in half and stacked on a wooden board with some parsley leaves around it, set on a white marbled texture. The sandwich has five visible layers: the top layer is a crusty golden-brown bread slice with a soft, airy inside, sprinkled with herbs and black pepper; below it is a shiny, sliced layer of red bell peppers and melted yellow cheese; next is a layer of folded, thinly sliced pink deli meat, followed by a layer of pale yellow cheese, then another slice of similar deli meat at the bottom, all placed on a bottom piece of crusty white bread. The sandwich looks juicy and fresh, with visible seasonings and chopped green herbs on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for the muffuletta?

While traditional muffuletta uses a round Italian sesame bread, you can substitute other sturdy round breads or large sandwich rolls that hold up well to juicy fillings.

Is it necessary to press the sandwich before serving?

Pressing the sandwich helps meld the flavors and compacts the fillings, making it easier to slice and eat. If short on time, you can skip pressing, but the flavor and texture will be best after pressing.