Description
Classic Italian Muffuletta is a flavorful New Orleans-style sandwich featuring a savory olive salad layered with mortadella, Genoa salami, ham, provolone, and mozzarella cheeses inside a round Italian bread loaf. This no-cook deli sandwich is best made ahead to allow flavors to meld and is perfect for serving 6-8 people.
Ingredients
Scale
Olive Salad
- 1 cup green olives, pitted and chopped
- 1/2 cup black olives, pitted and chopped
- 1/4 cup roasted red peppers, chopped
- 1/4 cup pickled giardiniera or banana peppers, chopped
- 2 tablespoons capers
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/3 cup olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- Black pepper, to taste
Sandwich
- 1 round loaf Italian or sesame bread (about 9–10 inches wide)
- 4 ounces mortadella
- 4 ounces Genoa salami
- 4 ounces ham
- 4 ounces provolone cheese
- 4 ounces mozzarella cheese
Instructions
- Prepare the Olive Salad: In a bowl, combine green and black olives, roasted red peppers, giardiniera or banana peppers, capers, minced garlic, fresh parsley, olive oil, red wine vinegar, dried oregano, and black pepper. Stir thoroughly to blend flavors, then let the mixture sit for at least 30 minutes, or refrigerate overnight for a deeper taste.
- Prepare the Bread: Slice the round Italian bread horizontally. Hollow out some of the inner bread from both halves to create space for the fillings without over-bulking the sandwich.
- Assemble the Sandwich Base: Spread half of the prepared olive salad evenly over the bottom half of the bread, ensuring each bite will have flavorful olive salad.
- Layer the Meats and Cheeses: On top of the olive salad, layer the mortadella first, then the Genoa salami, followed by the ham. Add the provolone cheese slices, then the mozzarella cheese evenly over the meats.
- Add Final Olive Salad and Close: Spread the remaining olive salad over the top of the cheese layers. Place the top half of the bread over everything, creating a full sandwich.
- Press and Chill: Wrap the entire sandwich tightly in plastic wrap. Place it under a heavy skillet or weighted pan to compress it slightly. Refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld beautifully.
- Serve: Remove from refrigerator, unwrap, and slice the muffuletta into wedges. Serve cold or at room temperature for best flavor.
Notes
- This muffuletta sandwich tastes best when made ahead to allow the olive salad and meats to meld together.
- You can substitute any of the deli meats and cheeses with your favorites or what you have on hand.
- Be sure to press the sandwich well to compact the fillings and improve texture and flavor distribution.
- For a spicier olive salad, add more giardiniera or banana peppers.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 0 minutes
- Category: Main Course, Sandwich
- Method: No-Cook
- Cuisine: Italian-American
