Description
The Muffaletta Sandwich is a New Orleans classic filled with layers of Italian meats, cheeses, and a tangy olive salad, all nestled in a soft, round loaf of bread. This hearty, flavorful sandwich is perfect for gatherings, picnics, or a satisfying lunch.
Ingredients
Scale
- 1 large round loaf Italian bread or muffaletta bread
- 1/2 cup olive salad (recipe below)
- 4 ounces salami, thinly sliced
- 4 ounces ham, thinly sliced
- 4 ounces provolone cheese, thinly sliced
- 4 ounces mozzarella cheese, thinly sliced
- 4 ounces mortadella, thinly sliced
- 1/4 cup roasted red peppers, thinly sliced
- 1/4 cup pepperoncini peppers, sliced
- 1/4 cup black olives, sliced
- 1/4 cup green olives, sliced
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Make Olive Salad: In a small bowl, combine the black olives, green olives, roasted red peppers, pepperoncini peppers, red wine vinegar, olive oil, dried oregano, dried basil, garlic powder, salt, and pepper. Mix well and let the olive salad marinate for at least 30 minutes to allow the flavors to develop.
- Prepare the Bread: Slice the loaf of Italian bread horizontally, creating a top and bottom half.
- Assemble the Sandwich: Spread the olive salad evenly over the bottom half of the bread.
- Layer the Meats and Cheese: On top of the olive salad, layer the Genoa salami, ham, provolone cheese, mozzarella cheese, and mortadella.
- Press the Sandwich: Place the top half of the bread over the layered ingredients and press down gently to compact the sandwich.
- Refrigerate: Wrap the sandwich tightly in plastic wrap and refrigerate for at least 1 hour, or overnight, to allow the flavors to meld.
- Serve: Unwrap the sandwich and cut it into wedges. Serve chilled or at room temperature.
Notes
- The olive salad can be made ahead of time and stored in the refrigerator for several days.
- Muffaletta sandwiches taste even better the next day after the flavors have had time to meld together.
- For a spicy kick, you can add some sliced jalapeños or a few dashes of hot sauce to the olive salad.
- Prep Time: 20 minutes (not including marinating time)
- Cook Time: 0 minutes