Name: Muffaletta Sandwich Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: Italian-American
Ingredients: 1 cup giardiniera, chopped; ½ cup green olives, pitted and chopped; ¼ cup kalamata olives, chopped; 3 cloves garlic, minced; 3 tablespoons parsley leaves, chopped; 3 tablespoons roasted red peppers, chopped; 1 tablespoon capers; ⅓ cup extra virgin olive oil; 1 teaspoon red pepper flakes; 1 teaspoon dried oregano; 1 teaspoon black pepper; 1 loaf muffuletta bread or focaccia; ½ pound mortadella, sliced; ½ pound capicola, sliced; ½ pound Genoa salami, sliced; ½ pound ham, sliced; ½ pound provolone cheese, sliced; ½ pound mozzarella cheese, sliced

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Introduction

The Muffaletta Sandwich is a flavorful Italian-American classic, known for its hearty layers of meats, cheeses, and a tangy olive salad spread. Perfect for a satisfying lunch or picnic, this sandwich blends bold and savory flavors in every bite.

A large sandwich sits on a wooden board lined with light brown parchment paper, resting on a white marbled surface. The sandwich has three main layers visible between two soft, golden brown round bread buns, with sesame seeds on top. The bottom layer has mixed green and red pickled vegetables, slightly peeking out. Above this is a thick layer of pale yellow sliced cheese, then thin layers of light pink ham, topped with more slices of the same cheese. Near the top is a layer of darker, slightly red cured meat, and thin slices of round white cheese, all stacked neatly and slightly overlapping. In the background, blurred jars of pickles and a bowl of light yellow potato chips sit on the white marbled surface. A colorful plaid cloth with orange, yellow, and brown patterns is in the foreground. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Olive Salad Spread:

1 cup giardiniera, chopped
½ cup green olives, pitted and chopped
¼ cup kalamata olives, chopped
3 cloves garlic, minced
3 tablespoons parsley leaves, chopped
3 tablespoons roasted red peppers, chopped
1 tablespoon capers
⅓ cup extra virgin olive oil
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon black pepper

For the Sandwich:

1 loaf muffuletta bread or focaccia
½ pound mortadella
½ pound capicola
½ pound genoa salami
½ pound ham
½ pound provolone cheese
½ pound mozzarella cheese

Instructions

Step 1: Prepare the olive salad spread by combining all the spread ingredients in a sealed container. Refrigerate overnight to allow the flavors to meld. For a finer texture, pulse briefly in a food processor or blender before refrigerating.
Step 2: Place the loaf of bread on a parchment paper-lined tray and slice it in half horizontally. Spread the olive salad evenly over both cut sides. If the bread is very thick or dense, hollow out a small portion from the center to make room for the fillings.
Step 3: Layer the sliced mortadella, capicola, genoa salami, ham, provolone, and mozzarella evenly over both sides of the bread.
Step 4: Close the sandwich and cover it with another sheet of parchment paper. Place a heavy object, such as a cast iron pan, on top to press the sandwich down. Refrigerate for 4 to 5 hours or overnight. If refrigerating overnight, wrap the sandwich in plastic wrap to maintain freshness.
Step 5: Remove from the refrigerator, slice into portions, and serve chilled or at room temperature.

Tips & Variations

Use focaccia bread as a substitute if muffuletta bread is unavailable, but ensure it is sturdy enough to hold the fillings.
Adjust the olive salad spread to your preference by adding more or less garlic and red pepper flakes for extra kick.
For a vegetarian version, omit the meats and add grilled vegetables like eggplant and zucchini along with your favorite cheeses.
Pressing the sandwich overnight helps the flavors meld and the bread absorb the olive salad, making for a tastier result.

Storage

Store the assembled sandwich wrapped tightly in plastic wrap in the refrigerator for up to 2 days. The flavors improve after resting, but the bread may become slightly soggy over time. Reheat slices briefly in a toaster oven if desired, but the Muffaletta is traditionally served cold or at room temperature.

How to Serve

The image shows a large sandwich cut into four pieces placed on brown parchment paper on a wooden board. The sandwich has a sesame seed-topped bun with a soft, golden crust. Inside, there are many thin layers of pink deli meat stacked in the center, alternating with white slices of cheese. Around the meat and cheese layers, there is a mix of diced green, orange, and red vegetables. Each sandwich piece is held together with a small red toothpick. The photo is taken from above on a white marbled surface with a colorful cloth in the background, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the olive salad spread ahead of time?

Yes, making the olive salad spread a day in advance enhances the flavor as the ingredients meld together. Keep it refrigerated in a sealed container.

What if I can’t find muffuletta bread?

If muffuletta bread is unavailable, a sturdy round Italian bread or focaccia works well. Just ensure it can hold up to the moist olive salad and fillings.