Go Back

Italian Muffuletta Sandwich

This authentic Italian Muffuletta Sandwich Recipe brings the iconic flavors of New Orleans right into your kitchen. Layered with savory Italian meats, provolone cheese, and a signature spicy olive salad, this massive sandwich is perfect for feeding a hungry crowd.
Print Recipe Pin Recipe
Resting Time 1 hour
Servings: 8 wedges
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian, New Orleans
Calories: 580
Ingredients Method Notes

Ingredients
  

Olive Salad (Tapenade) Mixture
  • 1 cup green olives chopped
  • 1 cup giardiniera chopped (or pickled peppers)
  • 1/2 cup roasted red peppers chopped
  • 1 shallot minced
  • 2 tbsp capers
  • 3 cloves garlic minced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
Sandwich Assembly
  • 1 loaf round Italian bread 10-inch, or authentic Muffuletta bread
  • 1/2 lb capicola thinly sliced (or deli ham)
  • 1/2 lb mortadella thinly sliced
  • 1/2 lb salami thinly sliced (Genoa is a great choice)
  • 1/2 lb provolone cheese sliced

Method
 

  1. Prepare the Olive Tapenade: In a large mixing bowl, combine the chopped green olives, giardiniera, roasted red peppers, minced shallot, garlic, capers, olive oil, red wine vinegar, dried basil, and dried oregano. Stir well to combine and season with salt and pepper to taste. Let the mixture sit so the flavors meld.
    1 cup green olives, 1 cup giardiniera, 1/2 cup roasted red peppers, 1 shallot, 2 tbsp capers, 3 cloves garlic, 1/4 cup olive oil, 2 tbsp red wine vinegar, 1/2 tsp dried basil, 1/2 tsp dried oregano, Salt and pepper
  2. Prepare the Bread: Slice your round Italian bread loaf in half horizontally. To ensure there is plenty of room for the filling, scoop out some of the soft interior bread from both the top and bottom halves.
    1 loaf round Italian bread
  3. Apply the Olive Salad: Lay the bread halves open with the insides facing up. Evenly spread the homemade olive tapenade over both the top and bottom pieces of bread, ensuring the oil starts to soak into the crust.
  4. Layer the Fillings: On the bottom half of the bread, begin layering your meats and cheese. Start with the capicola, followed by the mortadella, the salami, and finally a thick layer of provolone cheese.
    1/2 lb capicola, 1/2 lb mortadella, 1/2 lb salami, 1/2 lb provolone cheese
  5. Assemble and Press: Place the top half of the bread over the cheese. Wrap the entire sandwich tightly in plastic wrap. Place a heavy object, such as a cast-iron skillet or a weighted baking sheet, on top of the sandwich to lightly press it down.
  6. Rest the Sandwich: Allow the sandwich to rest for at least 1 hour at room temperature. For the best flavor development, you can refrigerate it overnight, which allows the juices from the olive salad to fully penetrate the bread.
  7. Slice and Serve: Unwrap the sandwich and slice it into 8 triangular wedges or 4 large portions. Serve at room temperature for the most authentic experience.

Notes

Pressing the sandwich is a vital step as it compresses the layers and forces the olive oil and vinegar from the salad into the bread. Leftovers can be stored tightly wrapped in the refrigerator for 3 to 4 days.