Muffuletta
The iconic New Orleans sandwich, packed with layers of Italian cured meats, provolone cheese, and a zesty, briny olive salad. It's a hearty, make-ahead meal perfect for picnics or feeding a crowd.
For 4 servings
5 steps.
- 1
Step 1
- a.Prepare the Olive Salad
- b.In a medium bowl, combine the chopped green olives, Kalamata olives, giardiniera, celery, garlic, capers, parsley, oregano, and red pepper flakes.
- c.Pour in the red wine vinegar and extra virgin olive oil. Stir thoroughly to combine.
- d.Cover the bowl and let the salad marinate for at least 30 minutes at room temperature. For the best flavor, prepare it a day ahead and refrigerate overnight.
- 2
Step 2
- a.Prepare the Bread
- b.Slice the muffuletta loaf in half horizontally using a serrated bread knife.
- c.Scoop out about 1-inch of the soft interior bread from both the top and bottom halves. This creates a cavity for the filling and prevents the sandwich from becoming soggy.
- 3
Step 3
- a.Assemble the Sandwich
- b.Spoon about half of the olive salad, including some of the oil, onto the bottom half of the bread. Spread it evenly to the edges.
- c.Layer the meats and cheese over the olive salad in the following order: Genoa salami, mortadella, capicola, and provolone cheese.
- d.Spoon the remaining olive salad and its oil over the provolone cheese.
- e.Place the top half of the bread on top to complete the sandwich.
- 4
Step 4
- a.Wrap and Press
- b.Wrap the entire sandwich tightly in plastic wrap or aluminum foil.
- c.Place it on a cutting board or baking sheet and put something heavy on top, like a cast-iron skillet, a few large cans, or a heavy book.
- d.Let the sandwich press for at least 1 hour, or up to 3 hours, in the refrigerator. This crucial step melds the flavors and allows the bread to absorb the delicious juices from the olive salad.
- 5
Step 5
- a.Slice and Serve
- b.After pressing, unwrap the sandwich.
- c.Using a sharp serrated knife, cut the muffuletta into four equal wedges.
- d.Serve at room temperature for the best taste and texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Making the olive salad a day in advance will give you a much more flavorful sandwich.
- 2Don't skip the pressing step! It compresses the layers and allows the olive salad juices to soak into the bread, which is the signature of a great muffuletta.
- 3Scooping out the bread is key. It makes room for more filling and prevents the sandwich from becoming soggy.
- 4The quality of the ingredients matters. Use high-quality Italian cured meats, cheese, and extra virgin olive oil for the best results.
- 5Leftover muffuletta can be wrapped tightly and stored in the refrigerator for up to 2 days. It tastes even better the next day.
Adapt it for your goals.
Vegetarian
Replace the cured meats with layers of grilled eggplant, zucchini, roasted red peppers, and artichoke hearts. Use a mix of provolone and fresh mozzarella cheese.
SpicySpicy
Use hot capicola and spicy giardiniera. You can also add a few dashes of your favorite hot sauce or a drizzle of chili oil to the olive salad.
Different MeatsDifferent Meats
Feel free to swap the meats based on your preference. Soppressata, prosciutto, or even sliced turkey for a lighter version are all great options.
Why this is on our healthy list.
Source of Healthy Fats
The generous amount of extra virgin olive oil and olives provides monounsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
Rich in Protein
With multiple layers of cured meats and provolone cheese, this sandwich is packed with protein, which is essential for muscle repair, immune function, and overall satiety.
Provides Antioxidants
Ingredients like olives, garlic, parsley, and the vegetables in the giardiniera are good sources of antioxidants, which help protect the body against cellular damage from free radicals.
Frequently asked questions
A quarter-wedge serving of this Muffuletta contains approximately 950-1050 calories. It is a very hearty and calorie-dense sandwich, designed to be a full meal.