Muffaletta
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
8 slices
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Calories
575 kcal
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Course
Main Course
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Cuisine
American
Muffaletta
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Muffaletta is one sandwich recipe that is definitely a meal. Discover how to make Muffaletta from scratch, including a tender, chewy bread, briny olive spread, and savory meats and cheeses. Try this Muffaletta for Mardi Gras parties, picnics, or any time of year.
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Ingredients
For the olive salad:
- 2 cups giardiniera drained, from 1 (16-ounce) jar (see note 1)
- 1 cup pimento-stuffed green olives
- 1/2 cup pitted kalamata olives
- 2 tablespoons capers rinsed
- 1 tablespoon red wine vinegar
- 1 clove garlic minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red chili flakes (optional, for spicer sandwich increase to 1/2 teaspoon)
- 1/4 teaspoon dried thyme
- 1/2 cup olive oil
- 1/4 cup minced fresh parsley
For the bread:
- 2 (1-pound) balls pizza dough
- 1 large egg lightly beaten
- 5 teaspoons sesame seeds
For the sandwiches:
- 4 ounces genoa salami thinly sliced (see note 2)
- 6 ounces Provolone cheese thinly sliced
- 6 ounces mortadella thinly sliced
- 4 ounces hot capicola thinly sliced
Instructions
To make the olive salad:
- In a food processor, add giardiniera, green olives, Kalamata olives, capers, vinegar, garlic, oregano, pepper flakes, and thyme. Process until coarsely chopped, about 6 pulses.
- Transfer to a medium bowl and stir in olive oil and parsley. Allow to sit at room temperature for flavors to meld, about 30 minutes. Cover and chill while preparing the bread.
To make the bread:
- Oil a rimmed baking sheet. Form each ball of pizza dough into a tight ball, then set on oiled baking sheet and cover loosely with plastic wrap coated with nonstick spray. Allow to sit at room temperature for 1 hour.
- Adjust oven rack to middle position and preheat oven to 425 degrees. Remove plastic wrap from dough balls, then flatten each dough ball into a 7-inch round disk.
- Brush tops of dough disks with egg and sprinkle with sesame seeds. Bake until golden brown and hollow when tapped, about 18 to 20 minutes, rotating sheet halfway through baking. Transfer to a wire rack and allow to cool completely, about 1 hour.
To assemble the sandwiches:
- Slice loaves in half horizontally. Spread 1/4 of the olive salad on each half of bread, pressing firmly so the salad is tightly packed.
- On the bottom half of each loaf, layer of 2 ounces salami, 1 1/2 ounces provolone, 3 ounces mortadella, the remaining 1 1/2 ounces provolone, and 2 ounces capicola. Top with top half of bread and tightly wrap each sandwich in plastic wrap.
- To press the sandwiches, place a baking sheet weighted down with cans or a heavy pot on top of the sandwiches. and press for 1 hour, flipping the sandwiches halfway through.
- To serve, remove the plastic wrap and cut each sandwich into quarters. Wrapped sandwiches can be stored under refrigeration up to 24 hours. Bring to room temperature before serving.
Equipments used:
Notes
- Giardiniera, pimento-stuffed green olives, Kalamata olives, and capers: This combo platter of briny delights lends so much flavor as the sandwich marinates. Drain off the vinegar solution before adding these to the sandwich so it doesn't get too soggy.
- Genoa salami, provolone cheese, mortadella, and hot capicola: I prefer this classic mix of Muffaletta meats and cheeses, although you could also mix and match any or all of the above with ham, salami, soppresatta, mozzarella, or Swiss.
Nutrition Information
Show Details
Serving
0.25sandwich
Calories
575kcal
(29%)
Carbohydrates
44g
(15%)
Protein
21g
(42%)
Fat
53g
(82%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
2943mg
(123%)
Potassium
153mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
503IU
(10%)
Vitamin C
8mg
(9%)
Calcium
190mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Serving | 0.25sandwich | |
| Calories | 575kcal | 29% |
| Carbohydrates | 44g | 15% |
| Protein | 21g | 42% |
| Fat | 53g | 82% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 2943mg | 123% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 190mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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