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Muffuletta
Layers of tasty Italian cold cuts, cheese, and a yummy chopped olive salad are sandwiched between delicious traditional muffuletta bread to make this authentic Muffuletta sandwich! It’s a quick and easy New Orleans classic that will knock your socks off!
Prep Time
15 mins
Total Time
15 mins
Servings: 8
Calories: 571 kcal
Course:
Lunch , Dinner
Cuisine:
Italian , American
Ingredients
Olive Mixture
- 1 cup giardiniera chopped
- ½ cup green olives pitted, chopped
- ¾ cup kalamata olives pitted, chopped
- 1 tablespoon fresh oregano chopped
- 3 cloves garlic minced
- 1 medium shallot minced
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- salt and pepper to taste
Sandwich
- 1 10" muffuletta bread
- ½ pound genoa salami sliced
- ½ pound mortadella sliced
- ¼ pound Swiss cheese sliced
- ½ pound Capicola sliced
- ¼ pound Provolone cheese sliced
Instructions
Olive Mixture
- In a medium bowl, combine all the olive mixture ingredients together. Set aside.
Cup of Yum
Assemble The Muffuletta
- Slice the Muffuletta bread in half horizontally. Scoop out some of the interior of the bread to make room for the rest of the ingredients.
- Spread half of the olive mixture in the bottom of the bread then start layering with genoa salami, mortadella and swiss cheese slices.
- Continue layering with Capicolla and then provolone cheese. Top with the other half of the olive mixture, then the top bread slice.
- Lightly press the bread down and slice it into quarters and serve.
Notes
- If you’re in a rush and just don’t have time to chop all the olives, garlic, and giardiniera by hand, you can carefully pulse it together using a food processor.
- Do press the top of the sandwich down to flatten it just a bit. This is the authentic way to make the recipe.
- . It’s traditionally eaten cold but is also super yummy warmed up. Just wrap the sandwich in foil and put it in the oven or place it on the grill for a few minutes.
- Lazy olive mixture making. If you’re in a rush and just don’t have time to chop all the olives, garlic, and giardiniera by hand, you can carefully pulse it together using a food processor.
- Compress the sandwich. Do press the top of the sandwich down to flatten it just a bit. This is the authentic way to make the recipe.
- Eat hot or cold. It’s traditionally eaten cold but is also super yummy warmed up. Just wrap the sandwich in foil and put it in the oven or place it on the grill for a few minutes.
- Assembled sandwiches will keep for up to 3 days when wrapped and stored in the fridge. To warm it up you can pop it in the microwave or oven for a few minutes on medium heat.
Nutrition Information
Serving
1serving
Calories
571kcal
(29%)
Carbohydrates
25g
(8%)
Protein
28g
(56%)
Fat
50g
(77%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
20g
Cholesterol
86mg
(29%)
Sodium
2758mg
(115%)
Potassium
216mg
(6%)
Fiber
1g
(4%)
Sugar
0.5g
(1%)
Vitamin A
336IU
(7%)
Vitamin C
3mg
(3%)
Calcium
267mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 571
% Daily Value*
| Serving | 1serving | |
| Calories | 571kcal | 29% |
| Carbohydrates | 25g | 8% |
| Protein | 28g | 56% |
| Fat | 50g | 77% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 86mg | 29% |
| Sodium | 2758mg | 115% |
| Potassium | 216mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 267mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.