Muffuletta Sandwich

Name: Muffuletta Sandwich
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 large round Italian or sourdough bread loaf (10-inch), halved horizontally; 6 oz Genoa salami, thinly sliced; 6 oz mortadella, thinly sliced; 6 oz capicola (or ham), thinly sliced; 6 oz provolone cheese, thinly sliced; 2/3 cup pimento-stuffed green olives, roughly chopped; 1/2 cup pitted kalamata olives, roughly chopped; 1/4 cup jarred roasted red peppers, drained, chopped; 1/4 cup giardiniera (Italian pickled vegetables), drained, chopped; 1/4 cup extra-virgin olive oil; 2 tsp red wine vinegar; 1 garlic clove, minced; 1/2 tsp dried oregano; 1/2 tsp black pepper, freshly ground

20 minEasyServes 4720 cal/serving

Italian-AmericanLunchNo-CookStandardHigh ProteinCorn-Free

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Ingredients

1 large round Italian or sourdough bread loaf (10-inch), halved horizontally
6 oz Genoa salami, thinly sliced
6 oz mortadella, thinly sliced
6 oz capicola (or ham), thinly sliced
6 oz provolone cheese, thinly sliced
2/3 cup pimento-stuffed green olives, roughly chopped
1/2 cup pitted kalamata olives, roughly chopped
1/4 cup jarred roasted red peppers, drained, chopped
1/4 cup giardiniera (Italian pickled vegetables), drained, chopped
1/4 cup extra-virgin olive oil
2 tsp red wine vinegar
1 garlic clove, minced
1/2 tsp dried oregano
1/2 tsp black pepper, freshly ground

Instructions

1

Make the olive salad: combine 2/3 cup roughly chopped pimento-stuffed green olives, 1/2 cup roughly chopped pitted kalamata olives, 1/4 cup drained, chopped jarred roasted red peppers, 1/4 cup drained, chopped giardiniera (Italian pickled vegetables), 1/4 cup extra-virgin olive oil, 2 tsp red wine vinegar, 1 minced garlic clove, 1/2 tsp dried oregano, and 1/2 tsp freshly ground black pepper in a bowl. Stir well and let sit while you prepare the bread.
2

Hollow out some of the soft interior crumb from both halves of the halved horizontally large round Italian or sourdough bread loaf (10-inch), leaving a 1-inch shell. This creates room for the fillings and helps the sandwich hold together.
3

Spread most of the olive salad generously onto the cut side of the bottom bread half, pressing it into the bread.
4

Layer 6 oz thinly sliced Genoa salami, 6 oz thinly sliced mortadella, 6 oz thinly sliced capicola (or ham), and 6 oz thinly sliced provolone cheese evenly over the olive salad.
5

Spread the remaining olive salad on the cut side of the top bread half. Place the top half over the fillings and press down firmly.
6

Wrap the assembled sandwich tightly in plastic wrap or foil. Place a heavy cutting board or skillet on top and let rest at room temperature for 1 hour (or refrigerate up to 8 hours) so flavors meld.
7

Unwrap, cut into quarters with a sharp knife or serrated bread knife, and serve.

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Questions

What is Muffuletta Sandwich?

A New Orleans classic loaded with layers of Italian cured meats, provolone, and tangy olive salad on a round sesame-seeded bread. Plan ahead: the assembled sandwich benefits from pressing for at least 1 hour so the olive salad soaks into the bread. This reference files it under Italian-American lunch: made without cooking, rated easy and about 20 minutes start to finish.

How long does Muffuletta Sandwich take?

As written, 20 minutes: 20 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 6, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

Can I make Muffuletta Sandwich dairy-free?

Yes. The dairy in Muffuletta Sandwich is 6 oz provolone cheese, thinly sliced. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Muffuletta Sandwich gluten-free?

Yes. The gluten in Muffuletta Sandwich is 1 large round Italian or sourdough bread loaf (10-inch), halved horizontally. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Can I make Muffuletta Sandwich ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Muffuletta Sandwich within two hours and eat it within three days. It is served cold; there is nothing to reheat.

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