Classic Italian Muffuletta Sandwich

Save this recipe on:

Bold, briny, and built to impress—the Classic Italian Muffuletta Sandwich is a New Orleans icon that layers cured meats, tangy olive salad, and provolone cheese between a sturdy round loaf of sesame-studded bread. With its Sicilian roots and American flair, this sandwich is the epitome of deli decadence, perfect for picnics, game days, or simply satisfying a serious sandwich craving.

Each bite offers a balance of textures and flavors: the crusty exterior and pillowy interior of the bread, the saltiness of salami and mortadella, and the zest of the olive spread. It’s a make-ahead marvel, even better after a few hours of rest, when all the flavors have time to mingle. Whether sliced into wedges for a party or devoured solo, it’s always a crowd-pleaser.

---

Ingredients for this Classic Italian Muffuletta Sandwich

• 1 round loaf of muffuletta bread (or substitute with focaccia or ciabatta)
• 1 cup olive salad (store-bought or homemade with green olives, black olives, giardiniera, capers, garlic, parsley, olive oil, and red wine vinegar)
• 1/4 pound sliced Genoa salami
• 1/4 pound sliced mortadella
• 1/4 pound sliced ham
• 1/4 pound sliced provolone cheese
• 1/4 pound sliced mozzarella cheese
• Optional: roasted red peppers or artichoke hearts for extra flavor

---

Step 1: Prepare the Bread

Slice the round loaf of muffuletta bread horizontally in half. If the loaf is thick, you can scoop out a bit of the interior to make room for the filling. Lightly toast both halves in the oven for 3–5 minutes if you’d like a slightly crisp texture.

Step 2: Spread the Olive Salad

Generously spread half of the olive salad on the bottom half of the bread. Make sure it’s evenly distributed to form the base of the sandwich. Let the juices soak into the bread a little for flavor.

Step 3: Layer the Meats and Cheeses

Start with the salami, then layer on the mortadella, followed by ham. On top of the meats, add the provolone and mozzarella cheeses. Ensure the layers are evenly distributed for consistent flavor in every bite.

Step 4: Top with More Olive Salad

Spread the remaining olive salad over the top half of the bread. Again, be generous so every bite bursts with briny, zesty goodness.

Step 5: Assemble and Press

Carefully place the top half of the bread over the stacked layers. Wrap the entire sandwich tightly in plastic wrap or foil. Place a heavy skillet or a few cans on top to press it slightly. Let it rest in the refrigerator for at least 1 hour, ideally up to 4 hours.

Step 6: Slice and Serve

When ready to serve, unwrap the sandwich and slice into wedges or squares. Serve chilled or at room temperature for the best flavor.

---

Frequently Asked Questions

What is muffuletta bread?

Muffuletta bread is a round, sesame-seeded Italian loaf with a slightly crisp crust and soft, airy crumb. If unavailable, focaccia or ciabatta are good substitutes.

Can I make the olive salad from scratch?

Yes! Combine green and black olives, chopped giardiniera, capers, minced garlic, parsley, olive oil, and red wine vinegar. Let it marinate for a few hours for the best flavor.

Is the sandwich served hot or cold?

Traditionally, it’s served at room temperature or cold. However, lightly toasting the bread or warming the assembled sandwich is also delicious.

What meats are traditionally used?

Genoa salami, mortadella, and ham are classic, but you can also add capicola or soppressata for more variety.

How do I prevent the sandwich from getting soggy?

Pressing the sandwich helps maintain structure. Also, using a crusty bread and not overloading with liquid olive salad keeps it from becoming too wet.

Can I make this vegetarian?

Absolutely! Swap the meats for grilled eggplant, roasted red peppers, and artichokes. Keep the olive salad and cheeses for that signature flavor.

---

Print

Save this recipe on: