This classic Italian-American sandwich is stacked with savory meats, tangy olive salad, and melty cheese. Perfect for picnics, game day, or a hearty lunch!
Ingredients: (Serves 4-6)
For the Olive Salad:
1 cup green olives, chopped
1 cup black olives, chopped
1/2 cup roasted red peppers, chopped
1/4 cup pickled giardiniera, chopped
2 tbsp capers, drained
1/3 cup olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
For the Sandwich:
1 round loaf of Italian bread or focaccia (about 10 inches in diameter)
1/4 lb mortadella, thinly sliced
1/4 lb Genoa salami, thinly sliced
1/4 lb ham, thinly sliced
1/4 lb provolone cheese, sliced
1/4 lb mozzarella cheese, sliced
Instructions:
1️⃣ Make the Olive Salad:
In a medium bowl, combine green olives, black olives, roasted red peppers, giardiniera, capers, olive oil, red wine vinegar, garlic, oregano, and crushed red pepper flakes. Mix well.
Cover and refrigerate for at least 1 hour (overnight is even better for maximum flavor).
2️⃣ Prepare the Bread:
Slice the bread loaf horizontally into two equal halves. Scoop out a little of the soft inside to create space for the filling.
3️⃣ Assemble the Sandwich:
Spread a generous layer of olive salad over both halves of the bread, ensuring you include some of the oil.
Layer the meats and cheeses evenly on the bottom half: mortadella, salami, ham, provolone, and mozzarella.
Place the top half of the bread over the fillings.
4️⃣ Press the Sandwich:
Wrap the sandwich tightly in plastic wrap or aluminum foil. Press down with a heavy skillet or place a weight on top. Let it sit for at least 30 minutes to meld the flavors.
5️⃣ Serve and Enjoy:
Slice the muffuletta into wedges and serve at room temperature.
Pro Tip:
Use a mix of your favorite olives and meats to customize this sandwich to your liking. It also tastes even better the next day, making it ideal for meal prep or parties!
Bold, zesty, and utterly satisfying—the Muffuletta Sandwich brings the flavors of New Orleans to your table!
