Description
Classic Italian Muffuletta is a savory, hearty sandwich featuring a round Italian bread loaf filled with a flavorful olive salad, layers of provolone and mozzarella cheese, and an assortment of Italian cold cuts including mortadella, salami, and ham. This New Orleans favorite is best made ahead to allow the bold flavors to meld, creating a satisfying deli-style meal perfect for lunch or dinner.
Ingredients
Scale
Olive Salad
- ½ cup green olives, chopped
- ½ cup black olives, chopped
- ½ cup roasted red peppers, chopped
- ¼ cup giardiniera (Italian pickled vegetables), chopped
- 2 tablespoons capers
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
Sandwich
- 1 round Italian bread loaf (about 10 inches)
- 4 ounces sliced provolone cheese
- 4 ounces sliced mozzarella cheese
- 4 ounces sliced mortadella
- 4 ounces sliced salami
- 4 ounces sliced ham
Instructions
- Prepare the Bread: Slice the Italian bread loaf horizontally in half and hollow out some of the soft interior from both halves to create space for the filling without making the sandwich overly bulky.
- Make the Olive Salad: In a medium bowl, combine chopped green olives, black olives, roasted red peppers, giardiniera, capers, olive oil, red wine vinegar, dried oregano, and black pepper. Mix well to unify the flavors.
- Assemble the Sandwich: Spread half of the olive salad mixture evenly on the bottom half of the hollowed bread. Layer the provolone cheese, mozzarella cheese, mortadella, salami, and ham over the olive salad in that order. Then add the remaining olive salad on top of the meats and cheeses.
- Finish and Chill: Place the top half of the bread over the filling. Press down gently, wrap the sandwich tightly in plastic wrap to hold its shape, and refrigerate for at least 1 hour or overnight to allow the flavors to meld and the bread to absorb the olive salad juices.
- Serve: When ready to eat, unwrap the sandwich and slice it into wedges. Serve chilled or at room temperature as desired.
Notes
- This sandwich is best made ahead of time to allow the olive salad to soak into the bread for enhanced flavor.
- Provolone and salami are traditional flavors, but you can substitute meats or cheeses based on personal preference.
- If you cannot find a round Italian loaf, ciabatta bread is a suitable alternative.
- Wrap the sandwich tightly to keep it fresh and avoid drying out during refrigeration.
