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Muffuletta Sandwich

A classic New Orleans sandwich featuring salty cured meats, tangy olive salad, and melty provolone on a sesame loaf, perfect for gatherings or lazy weekends.
Print Recipe
Prep Time 50 minutes
Cook Time 5 minutes
Total Time 55 minutes
Servings: 8 wedges
Course: Lunch, Snack
Cuisine: American, Cajun
Calories: 450
Ingredients Method Notes

Ingredients
  

For the sandwich
  • 1 round round sesame loaf (10–12 inches) or a bakery-style Italian loaf; sesame is traditional
  • 8 oz sliced salami (preferably Genoa) thin-sliced deli cuts recommended
  • 8 oz sliced ham Black Forest or honey ham work well
  • 8 oz sliced mortadella optional but classic
  • 8 oz provolone cheese, sliced can use Swiss or melty vegan cheese as a substitute
For the olive salad
  • 1 cup green olives, pitted and chopped Castelvetrano or Spanish green
  • 1 cup Kalamata olives, pitted and chopped
  • 1/2 cup roasted red peppers, diced
  • 1/4 cup giardiniera, chopped optional, for heat and crunch
  • 2 tbsp capers, drained and chopped
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 2 tbsp fresh parsley, chopped
  • 3 tbsp red wine vinegar
  • 1/4 cup extra-virgin olive oil plus more if needed
  • 1 tsp dried oregano
  • to taste salt and black pepper

Method
 

Make the olive salad
  1. In a large bowl, combine chopped green and Kalamata olives, roasted red peppers, celery, red onion, capers, and parsley.
  2. Add red wine vinegar, olive oil, and dried oregano. Stir to combine and season with salt and pepper.
  3. Let the olive salad rest at room temperature for 30 minutes, or refrigerate overnight for deeper flavor.
Prep the bread
  1. Slice the loaf horizontally. If desired, place the cut sides under the broiler for 1–2 minutes until golden — watch carefully.
Build the sandwich
  1. On the bottom half of the loaf, spread a thick layer (about 1/3–1/2 cup) of the olive salad.
  2. Add salami, then mortadella, then ham, slightly overlapping.
  3. Lay provolone slices over the meat and cover with foil. Place in a 350°F oven for 5–7 minutes until the cheese just softens.
Finish and Serve
  1. Spread more olive salad on the top half of the bread, press the sandwich gently together, and weigh it down with a cutting board and cans for 10–15 minutes.
  2. Slice into wedges and serve at room temperature or warm.

Notes

Drain the olive salad if it seems overly oily to prevent the bread from becoming soggy. The sandwich can be flexible with various meats and cheeses.