Print

Muffuletta Sandwich Recipe

Close-up of a stacked Muffuletta sandwich with layers of cured meats, cheese, tomatoes, and olive salad on toasted bread.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An authentic New Orleans muffuletta sandwich recipe featuring layers of Italian meats, cheeses, and a zesty olive salad on a sesame Italian loaf. Perfect for picnics or parties.

Ingredients

Scale
  • 1 large sesame Italian loaf (about 8–10 inches in diameter)
  • 1 cup mixed Italian olives (such as green and black), pitted and chopped
  • 1/2 cup marinated artichoke hearts, drained and chopped
  • 1/4 cup giardiniera (Italian pickled vegetables), drained and chopped
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 pound thinly sliced mortadella
  • 1/4 pound thinly sliced Genoa salami
  • 1/4 pound thinly sliced capicola
  • 1/4 pound thinly sliced provolone cheese
  • 1/4 pound thinly sliced Swiss cheese

Instructions

  1. Prepare the olive salad: In a medium bowl, combine the chopped olives, artichoke hearts, giardiniera, and minced garlic.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, black pepper, and red pepper flakes (if using). Pour this dressing over the olive mixture and stir to combine. Let it sit for at least 30 minutes to allow the flavors to meld.
  3. Slice the Italian loaf horizontally, creating a top and bottom half.
  4. Drain any excess liquid from the olive salad. Spread about half of the olive salad mixture evenly over the bottom half of the bread.
  5. Layer the meats and cheeses over the olive salad: Start with the mortadella, followed by the salami, capicola, provolone cheese, and Swiss cheese.
  6. Spread the remaining olive salad mixture over the top of the cheese layer.
  7. Place the top half of the bread over the fillings.
  8. Wrap the sandwich tightly in plastic wrap or foil. Place a heavy object on top (like a cutting board with cans of food) to press the sandwich. Refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to meld and the sandwich to compress.
  9. To serve, unwrap the sandwich and slice it into wedges using a serrated knife.

Notes

  • For the best flavor, make the olive salad a day in advance.
  • You can substitute other Italian deli meats and cheeses based on your preference.
  • Ensure your olive salad is well-drained before assembling to prevent a soggy sandwich.
  • Pressing the sandwich is crucial for melding the flavors and making it easier to slice.

Nutrition

Find it online: https://devourdish.com/muffuletta-sandwich-new-orleans-pressed-recipe/