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Muffuletta Sandwich

Muffuletta Sandwich

Cooking Time

Preparation Time : 45

Cook Time : 240

Total Time : 285


Serves 4-8

  • 1loaf muffuletta bread (round 10 inch loaf) or 1 loaf sesame topped Italian bread (round 10 inch loaf)

  • 1⁄4 lb mortadella, thin sliced

  • 1⁄4 lb cappicola ham, thin sliced

  • 1⁄4 lb hard genoa salami, thin sliced

  • 1⁄4 lb provolone cheese, thin sliced

  • 1⁄4 lb null or 1⁄4 lb emmenthaler cheese, thin sliced

  • 1 1⁄2 cups green olives, Pitted

  • 1⁄2 cup kalamata olives or 1⁄2 cup black olives, pitted

  • 1cup pickled vegetables

  • 1tablespoon capers

  • fresh garlic clove, thinly sliced

  • 1⁄8 cup celery, thinly sliced

  • 1tablespoon Italian parsley, finely chopped

  • 2teaspoons dried oregano

  • 1teaspoon crushed red pepper flakes

  • 3tablespoons red wine vinegar

  • 1⁄4 cup roasted red pepper

  • 1tablespoon green onion, thinly sliced

  • 1 1⁄2 cups extra virgin olive oil

  • kosher salt, to taste, salt may not be necessary (optional)

  • fresh ground pepper, to taste


  • 01

    To Make the SANDWICH.

  • 02

    Split a muffoletta loaf or a round loaf of Italian bread horizontally. Remove some of the center soft bread.

  • 03

    Spread each half with equal parts of olive salad/oil.

  • 04

    Place meats and cheeses evenly on bottom half and cover with top half of bread.

  • 05

    Wrap tightly with plastic wrap and refrigerate for up to 4 hours. Cut in quarters for huge sandwiches, or eighths for more manageable sections.

  • 06

    To Make the OLIVE SALAD.

  • 07

    To pit the olives crush each olive on a cutting board with your hand or use the end of a funnel.

  • 08

    Combine all ingredients except oil in processor. Pulse 4-5 times. You want this to be coarse chopped.

  • 09

    Add olive oil. Put into a bowl or jar, cover and let the flavors marry for about one week.



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