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A pressed muffuletta sandwich on a platter.
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Classic Muffuletta Sandwich

This classic Muffuletta Sandwich layers deli meats, provolone, mozzarella, and a bold marinated olive salad inside a crusty round loaf. Make it ahead, it's even better after chilling. Great for parties, picnics, or an easy supper.
Prep Time15 minutes
Rest Time1 hour
Total Time1 hour 15 minutes
Course: Sandwiches and Pizza
Cuisine: American, American/Italian
Keyword: mufuletta sandwich
Servings: 8 servings
Author: Pat Nyswonger

Ingredients

For the Olive Salad:

  • 1 cup green olives pitted and roughly chopped
  • ½ cup Kalamata olives or black olives roughly chopped
  • ½ cup pickled giardiniera drained and chopped
  • ¼ cup roasted red peppers chopped
  • 2 tablespoons capers drained
  • 2 garlic cloves minced
  • 2 tablespoons fresh parsley chopped
  • ¼ teaspoon crushed red pepper flakes optional
  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar

For the Sandwich:

  • 1 Loaf 10-inch round muffuletta loaf or French bread or focaccia bread
  • 4 ounces Genoa salami sliced
  • 4 ounces mortadella or ham sliced
  • 4 ounces capicola or ham, sliced
  • 4 ounces provolone cheese sliced
  • 4 ounces Mozzarella cheese sliced

Instructions

For the Olive Salad:

  • In a medium bowl, mix together the green and black olives, giardiniera, roasted red peppers, capers, garlic, parsley, and red pepper flakes. Stir in olive oil and vinegar. Let it marinate for at least 30 minutes (up to overnight in the fridge is best).
    making an olive salad for a sandwich.

For the Sandwich:

  • Slice the muffuletta loaf in half horizontally. Hollow out a bit of the soft interior from each half to make room for the filling if desired.
    Slicing a round muffeletta bread loaf in half.
  • Divide the olive mix equally and spread half on each portion of the bread.
    Spreading the olive mixture on the muffuletta bread.
  • Add a layer of Provolone to the bottom portion of bread over the olive mix and a layer of mortadella on top of the provolone.
    Adding more deli meat to the olive salad sandwich.
  • Add a layer of the the salami and then a layer Mozzarella and a layer of ham
    adding more cheese to the muffuletta recipe.
  • Place the top half of the bread over the filling and gently press down. Wrap the sandwich tightly in plastic wrap or foil and refrigerate for at least 1 hour (or up to 6 hours) to allow flavors to meld. When ready to serve, cut into wedges and enjoy.
    Topping the sandwich with another layer of bread.

Notes

  • If you can't find a round muffuletta loaf,  focaccia or a sturdy boule will work.
  • Wrap leftovers tightly in plastic or foil. Store in the fridge for up to 3 days.
  • This sandwich does not freeze well. 

Nutrition

Serving: 1 serving | Calories: 532kcal | Carbohydrates: 39g | Protein: 23g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 51mg | Sodium: 2163mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 5mg | Calcium: 255mg | Iron: 3mg
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