The Muffuletta Sandwich is a hearty New Orleans classic made with layers of Italian cold cuts, cheeses, and a signature olive salad, all stacked in a round Sicilian bread. It’s packed with bold flavors and perfect for sharing!
Ingredients:
For the Olive Salad:
- ½ cup green olives, chopped
- ½ cup Kalamata or black olives, chopped
- ¼ cup roasted red peppers, chopped
- 2 tablespoons capers, drained
- ¼ cup pickled giardiniera, chopped (optional)
- ¼ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For the Sandwich:
- 1 round Italian or French bread loaf (about 10 inches wide)
- ¼ lb Genoa salami
- ¼ lb mortadella
- ¼ lb ham
- ¼ lb provolone cheese
- ¼ lb mozzarella cheese
- 2 tablespoons olive oil (for brushing)
Instructions:
1. Make the Olive Salad:
- In a bowl, combine green and black olives, roasted red peppers, capers, giardiniera, olive oil, vinegar, oregano, garlic powder, and black pepper.
- Mix well and let sit for at least 30 minutes (or overnight for best flavor).
2. Prepare the Bread:
- Slice the round bread loaf in half horizontally.
- Hollow out some of the soft bread from the top half to make room for the filling.
- Brush the inside of both halves with olive oil.
3. Assemble the Sandwich:
- Spread a generous layer of olive salad on the bottom half of the bread.
- Layer salami, mortadella, ham, provolone, and mozzarella evenly.
- Add another layer of olive salad on top.
- Place the top half of the bread over the filling and press gently.
4. Press & Serve:
- Wrap the sandwich tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours for better flavor).
- Cut into wedges and serve at room temperature.
Tips:
- For an authentic touch, use Sicilian muffuletta bread if available.
- Press the sandwich under a heavy object (like a skillet) for a more compact texture.
- Serve with chips or a cold drink for the ultimate experience!
