Muffuletta Sandwich

This New Orleans classic combines a tangy olive salad with layers of thin-sliced Italian cold cuts and cheeses. The hearty round muffuletta bread is the ideal venue for this bold sandwich. If it's unavailable, use focaccia, or ciabatta, or even a sub roll.

5 from 1 vote

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Course: Lunch, Snack

Cuisine: American, American Deep South, New Orleans, North American

Prep Time: 20

Resting: 1

Total Time: 1 20

Servings:

Author: My Hungry Traveler

Equipment

Food processor

Ingredients

3/4 cup Olives, pitted
1 tbsp Capers
¼ cup Red red peppers, jar
2 tbsp Parsley leaves
½ cup Giardiniera (Italian pickled vegetables), jar
1 clove Garlic, peeled
1 tbsp Red wine vinegar
3 tbsp Extra virgin olive oil
1 large Round muffuletta loaf (or other thick Italian bread loaf)
½ lb Soppressata salami, sliced thin (or Genoa salami)
½ lb Mortadella, sliced thin (or bologna)
½ lb Capicola ham, sliced thin (or any ham)
½ lb Provolone cheese, sliced thin

US Customary - Metric

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Instructions

Make Olive Salad - In the bowl of a food processor, combine olives, capers, peppers, parsley, giardiniera, and garlic, Pulse to chop into small ¼-inch chunks remain. Transfer to a bowl and stir in vinegar and olive oil. Cover and place in refrigerator so flavors can meld.
Assemble Muffuletta - One hour before serving, split muffuletta loaf in half horizontally . Spread olive salad with any juices generously over bottom. Then, in order, layer ½ of the soppressata slices, followed by ½ of the mortadella, ½ capicola, and ½ provolone slices. Repeat with the remaining halves, Fish with bread top and press down to compress. For best flavor, wrap tightly in paper or plastic and let rest for 1 hour. Cut into 4 triangles and serve with chips and a pickle spear.

Notes

Different cold cuts may be substituted. But note- the original flavors will diminish with each substitution.

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