Description
The Muffuletta is a bold and savory New Orleans sandwich stacked with layers of deli meats, cheeses, and a briny olive salad—all nestled in a soft, round loaf of Italian bread. It’s meaty, tangy, and perfect for make-ahead lunches or game day spreads.
Ingredients
Scale
- 1 large round Italian bread loaf or muffuletta bread (about 10 inches wide)
- 1 cup olive salad (store-bought or homemade)
- 4 oz sliced Genoa salami
- 4 oz sliced mortadella
- 4 oz sliced ham
- 4 oz sliced provolone cheese
- 4 oz sliced mozzarella cheese
- 2 tbsp olive oil (optional, for brushing bread)
Instructions
- Slice the round bread loaf in half horizontally. If desired, hollow out some of the soft interior to make more room for the filling.
- Spread half of the olive salad over the bottom half of the bread, pressing it into the surface.
- Layer the salami, mortadella, ham, provolone, and mozzarella evenly over the olive salad.
- Top the meat and cheese layers with the remaining olive salad.
- Place the top half of the bread on the sandwich and press down gently to compact it.
- Wrap the sandwich tightly in plastic wrap and refrigerate for at least 1 hour to allow flavors to meld (overnight is ideal).
- When ready to serve, slice into wedges or quarters and enjoy cold or at room temperature.
Notes
- For extra crunch, lightly toast the bread before assembling.
- If you can’t find muffuletta bread, use focaccia or ciabatta as a substitute.
- Homemade olive salad usually includes green olives, black olives, garlic, celery, red peppers, capers, and olive oil.
- This sandwich can be made a day ahead—it tastes even better after chilling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 slice (1/6 sandwich)
- Calories: 480
- Sugar: 2g
- Sodium: 1350mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg