Description
A delicious, classic muffuletta sandwich filled with layers of flavorful Italian meats, cheeses, and a zesty olive salad. Perfectly compressed and toasted, this sandwich makes for a satisfying meal that’s bursting with Mediterranean flavors. #MuffulettaSandwich #HomemadeRecipes #ItalianSandwich #HealthyRecipesLunch #QuickDinnerIdeas #EasyLunchRecipe
Ingredients
Units
Scale
- For the olive salad:
- 1/3 cup large pimento-stuffed olives
- 1/3 cup pitted black olives
- 1/3 cup giardiniera
- 1/4 cup marinated roasted red peppers
- 1 clove garlic
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons red wine vinegar
- 1 teaspoon capers
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon celery salt
- For the muffuletta:
- 1 (9-inch) round Italian bread loaf with sesame seeds, or 1 (12-inch) ciabatta or French bread loaf
- 4 ounces sliced low-moisture mozzarella cheese
- 4 ounces thinly sliced Genoa salami or pepperoni
- 4 ounces thinly sliced provolone cheese
- 4 ounces thinly sliced mortadella or deli ham
- 4 ounces thinly sliced capicola, coppa or prosciutto
- Pickled pepperoncini, for serving (optional)
- Potato chips, such as Zapp’s, for serving (optional)
Instructions
- Make the olive salad: Finely chop the pimento-stuffed olives, black olives, giardiniera, roasted red peppers, and garlic. Add them to a medium bowl with the olive oil, red wine vinegar, capers, black pepper, and celery salt. Stir to combine, then cover and refrigerate for at least 1 hour or up to 1 week.
- Assemble the muffuletta: Split the bread loaf in half horizontally and hollow out the insides if needed. Spoon half of the olive salad and its oil onto the bottom half of the loaf. Layer on the meats and cheeses in the following order: mozzarella, salami, provolone, mortadella, mozzarella, capicola, provolone.
- Press the remaining olive salad on top and drizzle with the reserved olive oil. Close the sandwich with the top half of the bread.
- Wrap the sandwich tightly in aluminum foil and weigh it down with a heavy object. Let it sit at room temperature for 1 to 3 hours.
- Toast the sandwich: Preheat the oven to 375ºF. Place the foil-wrapped sandwich directly on the rack and bake until the bread is crisp and toasted, about 10 to 20 minutes.
- Unwrap the sandwich and cut into triangles. Serve with pickled pepperoncini or potato chips if desired.
Notes
- Letting the muffuletta sit for a few hours allows the flavors to meld and intensify.
- If you don’t want to toast the sandwich, it can be served as is after compressing it for a few hours.
- Feel free to adjust the meats and cheeses according to your preference.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4g
- Sodium: 1010mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 45mg