Muffuletta Sandwich

A classic New Orleans sandwich layered with Italian meats, cheeses, and a zesty olive salad, pressed into sturdy bread for bold, make-ahead flavor.

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Course: Main Dish

Cuisine: Cajun / Creole, Italian

Keyword: classic italian sandwich, easy crowd sandwich recipe, game day sandwich idea, homemade olive salad, make-ahead party sandwich, new orleans party food, sicilian style sandwich

Prep Time: 30

Marinating Time: 8

Total Time: 8 30

Servings:

Calories: 687kcal

Author: Jennifer Locklin

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Ingredients

Olive Salad

1 cup green olives drained
½ cup Kalamata olives drained
½ cup pepperoncini drained
1 cup giardiniera drained
½ cup roasted red peppers drained
2 tablespoons capers drained
¼ cup cocktail onions drained
3 cloves garlic minced
¼ cup celery  finely diced
¼ cup carrot finely diced
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
½ cup olive oil
¼ cup canola oil
¼ cup red wine vinegar

Sandwiches

2 round loaf bread
8 ounces Genoa salami  thinly sliced
8 ounces deli ham  thinly sliced
8 ounces mortadella thinly sliced
8 ounces  provolone cheese thinly sliced

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Instructions

Prepare the Olive Salad

Roughly chop the green olives, Kalamata olives, pepperoncini, giardiniera, roasted red peppers, capers, cocktail onions, garlic, celery, and carrot until coarsely combined.
1 cup green olives, ½ cup Kalamata olives, ½ cup pepperoncini, 1 cup giardiniera, ½ cup roasted red peppers, 2 tablespoons capers, ¼ cup cocktail onions, 3 cloves garlic, ¼ cup celery , ¼ cup carrot
Transfer the mixture to a medium nonreactive bowl.
Add oregano, basil, and black pepper.
1 teaspoon dried oregano, 1 teaspoon dried basil, ¾ teaspoon ground black pepper
Pour in olive oil, canola oil, and red wine vinegar.
½ cup olive oil, ¼ cup canola oil, ¼ cup red wine vinegar
Stir until evenly combined.
Transfer to a glass jar or nonreactive container. If needed, add additional olive oil to ensure the mixture is fully submerged.
Cover and refrigerate for at least 8 hours or overnight to allow flavors to develop.

Assemble the Sandwiches

Slice each loaf of bread horizontally.
2 round loaf bread
Remove some of the interior crumb from each half to create space for the filling.
Spoon olive salad evenly over the cut sides of the bread, including some of the oil.
Layer the bottom halves evenly with salami, ham, mortadella, and provolone.
8 ounces Genoa salami , 8 ounces deli ham , 8 ounces mortadella, 8 ounces  provolone cheese
Place the top halves of the bread over the layered meats and cheeses.
Press gently to compact.
Cut each loaf into quarters.

Serve

Serve immediately, or wrap tightly in plastic wrap and refrigerate for up to several hours before serving to allow flavors to meld.

Notes

Substitutions

Substitute Swiss cheese or mozzarella for provolone if preferred.
Substitute turkey for ham if desired.
Use all olive oil in place of canola oil.
Substitute prepared chopped olive salad if homemade is not available.

Serving Suggestions and Pairings

Serve with kettle-cooked potato chips or pasta salad.
Pair with pickled vegetables.
Serve alongside iced tea, sparkling water, or light-bodied red wine.

Storage

Store assembled sandwiches wrapped tightly in the refrigerator for up to 2 days.
Store olive salad in an airtight container in the refrigerator for up to 2 weeks. Ensure it remains covered with oil.

Freezing

Olive salad may be frozen in an airtight container for up to 2 months. Thaw in the refrigerator and stir before using.

••Freezing assembled sandwiches is not recommended due to texture changes in the bread and cheese.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.