muffaletta

I like to think of the muffaletta as a distant relative of the Italian sub. They both layer on the various meats and cheese—ham, capicola, salami, mortadella, provolone—and rely on something piquant and lively to stand up to all that meat, whether that's hot peppers in an Italian or the famed olive spread of the muffaletta.

Classic Muffaletta Sandwich Recipe

For the Olive Salad

shallots

celery

red pepper strips

capers, rinsed, dried, and roughly chopped

pickled peppers (such

olive oil

red wine vinegar

salt and black pepper

For the Sandwich

focaccia,

salami,

capicola,

mortadella,

provolone cheese, thinly sliced

Combine olives, shallot, celery, red peppers, capers, hot peppers (if using) and olive oil in a small bowl. Stir to combine. Season to taste with vinegar, salt, and pepper.

Tear out some of the doughy insides of the bread if it's especially thick, and lay bread slices down face up on cutting board. Spoon olive mixture on both top and bottom halves. Layer meat and cheese onto bottom half, then top with top half. Cut into quarters and serve immediately, or for better flavor, wrap in plastic and allow bread to soak up juices for one hour before serving.

Hearty and filling, this Muffaletta Sandwich is packed full of meats, cheeses and an olive spread encased in a soft round white bread.

Muffaletta Sandwich

giardiniera (drained)

olives

kalamata olives (drained)

bread

provolone cheese

deli Genoa salami

prosciutto

mozzarella

Place the giardiniera, green olives, kalamata olives, olive oil, and vinegar into a food processor. Process until it is almost a paste, set aside.

Cut the bread about ⅔ up from the bottom all the way across. Take out most of the bread from the bottom half, leaving about ½ inch thickness of bread left.

Add half of the olive spread, and spread it out evenly.

Layer the provolone cheese.

Then continue layering with the ham, salami, and prosciutto.

Finish it off with the mozzarella.

Take the top of the bread and once again scoop out most of the bread leaving a ½ inch of the bread inside. Spread the remaining olive mixture onto the bread then place it cut side down onto the sandwich.

Wrap it tightly with plastic wrap a few times so it is completely encased. Place it on a sheet tray and put something heavy on top like a 6 pack of beer or a heavy skillet. Place it in the refrigerator for at least 4 hours to chill or even best overnight.

Remove the plastic wrap and cut into wedges, serve immediately.

These muffuletta sliders are a &quot;mini&quot; version of its original &quot;giant&quot; sandwich, filled with generous amount of meats, cheeses, and a homemade olive spread.

Muffuletta Sliders with Homemade Olive Salad Spread

mortadella

salami

Genoa salami

provolone

Hawaiian rolls

giardinera mix

black olives

green olives

tbs dijon mustard

tbs red wine vinegar

Add 1/2 cup giardinera mix, 1/4 cup black olives, 1/2 cup green olives, 1 tbs dijon mustard, 2 tbs olive oil, and 2 tbs red wine vinegar to a food processor. Pulse until finely chopped. Set aside.

Make homemade olive spread:

Slice 12 Hawaiian rolls in half.

Generously spread olive spread on each roll.

Slice 6 provolone and 6 mozzarella slices in half.

Add the provolone cheese half slice on each roll.

Top the provolone cheese with 1 slice of mortadella, ham, hard salami, and Genoa salami  on each roll.

Add the mozzarella cheese half slice on each roll.

Top with the top of the Hawaiian roll.

Wrap in saran wrap and refrigerate 1 hour or more.

Assemble muffuletta sliders:

Often used in the classic New Orleans sandwich, a good Muffaletta Olive Salad is delicious in its own right.  Spread it on top of grilled chicken or serve with pita chips as a dip!

Muffaletta Olive Salad

10-oz. jar pitted green olives, drained

6-oz. can pitted black olives, drained

giardiniera mix (celery, carrots, cauliflower, peppers, etc., drained (see note))

pepperoncini (sliced)

Tbsp minced garlic

oregano

basil

½ tsp kosher salt

½ tsp black pepper

Tbsp red wine vinegar

Finely chop green olives, black olives and giardiniera and pepperoncino; place mixture in a medium mixing bowl.

Add remaining ingredients (garlic, parsley, basil, salt, pepper, red wine vinegar and olive oil); stir until well combined.  Cover and refrigerate overnight.

Serve on crusty bread, sandwiches or on top of grilled chicken.

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Classic Muffaletta Sandwich Recipe

Muffaletta Sandwich

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Top 4 muffaletta recipes from across the web

The most viewed muffaletta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Muffaletta Sandwich Recipe

Muffaletta Sandwich

Muffuletta Sliders with Homemade Ol...

Muffaletta Olive Salad

The most viewed muffaletta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine