Description
The Muffuletta is a classic New Orleans Italian-American sandwich featuring a round loaf filled with a flavorful olive salad and layers of cured meats and cheeses. This easy, no-cook sandwich is perfect for picnics, parties, or make-ahead lunches, combining tangy olives, roasted peppers, and giardiniera with savory salami, mortadella, capicola, provolone, and mozzarella.
Ingredients
Scale
Olive Salad
- 1/2 cup green olives, chopped
- 1/2 cup black olives, chopped
- 1/4 cup roasted red peppers, chopped
- 1/4 cup pickled giardiniera, chopped
- 2 tbsp capers, drained
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
Bread
- 1 round muffuletta loaf (or large round Italian bread)
Meats and Cheeses
- 4 oz Genoa salami, sliced
- 4 oz mortadella or ham, sliced
- 4 oz capicola or prosciutto, sliced
- 4 oz provolone cheese, sliced
- 4 oz mozzarella cheese, sliced
Instructions
- Prepare Olive Salad: In a medium bowl, combine chopped green and black olives, roasted red peppers, pickled giardiniera, drained capers, olive oil, red wine vinegar, dried oregano, and black pepper. Mix thoroughly until well blended. For best flavor, set aside or refrigerate overnight.
- Prepare Bread: Slice the muffuletta loaf horizontally in half. Hollow out some of the soft interior from the bottom half to create space for the filling without making the bread unstable.
- Assemble Sandwich: Spread the olive salad mixture evenly over the hollowed bottom half of the bread, allowing the juices to slightly soak in for moist flavor.
- Layer Meats and Cheeses: On top of the olive salad, arrange slices of Genoa salami, mortadella (or ham), capicola (or prosciutto), followed by layers of provolone and mozzarella cheese.
- Finish and Rest: Place the top half of the bread over the layered filling, gently press down to compress, and wrap the entire sandwich tightly in plastic wrap or foil. Let it rest for at least 30 minutes at room temperature, or refrigerate for several hours to meld flavors.
- Serve: Slice the muffuletta into wedges and serve at room temperature. For a warm variation, unwrap and heat wrapped in foil in a 350°F oven for 10–15 minutes before slicing.
Notes
- This sandwich is perfect for picnics, parties, or make-ahead meals.
- You can substitute cured meats and cheeses based on preference.
- For a toasted version, warm the wrapped sandwich in a 350°F oven for 10–15 minutes.
- The resting time allows flavors to mingle for a more harmonious taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: New Orleans / Italian-American
