Hearty and filling, this Muffaletta Sandwich is packed full of meats, cheeses and an olive spread encased in a soft round white bread.
THE BEST MUFFALETTA SANDWICH RECIPE
If you’ve ever visited New Orleans, then chances are high you have been introduced to this gorgeous sandwich. This is one recipe that is super easy to whip up because it is pretty much just layering a few ingredients. It is perfect for a crowd. I say this recipe feeds 6 but you can certainly cut it up into smaller slices to make it as more of an appetizer. The combination of ingredients makes this one of the most delicious sandwiches you’ve ever put in your mouth!
FREQUENTLY ASKED QUESTIONS:
The names are interchangeable and people spell it either way depending on where they are from but both are acceptable spellings.
In Italian, Muffaletta translates to “molding.” In Italy, Muffuletta refers to the bread itself (not the sandwich). So it is the “molding” to hold the rest of the sandwich ingredients.
It is a sandwich made from hollowed out Sicilian round bread and filled with meats, cheeses and a unique olive spread.
Yes, this is an essential part of the sandwich. You will not want to omit the olive spread otherwise it will not be an authentic Muffaletta Sandwich.
One of the ingredients to make the muffuletta olive spread is giardiniera. It is marinated and pickled vegetables. Often a mixture of cauliflower, carrots, bell pepper and celery. You can usually find jar of giardiniera near where the jarred olives are located in your grocery store.
This will need to chill for at least 4 hours if not overnight which makes it a great make ahead sandwich for any gathering.
This can be stored in the refrigerator in an airtight container or wrapped where it will keep for up to 5 days. I do not recommend freezing this recipe.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- green olives with pimento
- pitted kalamata olives
- olive oil
- red wine vinegar
- soft white round bread
- provolone cheese
- deli boiled ham
- deli genoa salami
HOW TO MAKE A MUFFALETTA SANDWICH:
Place the giardiniera, green olives, kalamata olives, olive oil, and vinegar into a food processor. Process until it is almost a paste, set aside.
Cut the bread about ⅔ up from the bottom all the way across. Take out most of the bread from the bottom half, leaving about ½ inch thickness of bread left.
Add half of the olive spread, and spread it out evenly.
Layer the provolone cheese.
Then continue layering with the ham, salami, and prosciutto.
Finish it off with the mozzarella.
Take the top of the bread and once again scoop out most of the bread leaving a ½ inch of the bread inside. Spread the remaining olive mixture onto the bread then place it cut side down onto the sandwich.
Wrap it tightly with plastic wrap a few times so it is completely encased. Place it on a sheet tray and put something heavy on top like a 6 pack of beer or a heavy skillet. Place it in the refrigerator for at least 4 hours to chill or even best overnight.
Remove the plastic wrap and cut into wedges, serve immediately.
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For the olive spread:
- 1 cup giardiniera drained
- ½ cup green olives with pimento drained
- ½ cup pitted kalamata olives drained
- 2 tablespoons good quality olive oil
- 1 tablespoon red wine vinegar
- 16 ounce soft white round bread
- 6 slices provolone cheese
- 8 ounces thinly sliced deli boiled ham
- 4 ounces thinly sliced deli Genoa salami
- 2 ounces thinly sliced prosciutto
- 6 slices mozzarella
- Place the giardiniera, green olives, kalamata olives, olive oil, and vinegar into a food processor. Process until it is almost a paste, set aside.
- Cut the bread about ⅔ up from the bottom all the way across. Take out most of the bread from the bottom half, leaving about ½ inch thickness of bread left.
- Add half of the olive spread, and spread it out evenly.
- Layer the provolone cheese.
- Then continue layering with the ham, salami, and prosciutto.
- Finish it off with the mozzarella.
- Take the top of the bread and once again scoop out most of the bread leaving a ½ inch of the bread inside. Spread the remaining olive mixture onto the bread then place it cut side down onto the sandwich.
- Wrap it tightly with plastic wrap a few times so it is completely encased. Place it on a sheet tray and put something heavy on top like a 6 pack of beer or a heavy skillet. Place it in the refrigerator for at least 4 hours to chill or even best overnight.
- Remove the plastic wrap and cut into wedges, serve immediately.
- You can use both provolone or mozzarella but do not swap them out for another cheese.
- This needs to sit in the refrigerator for at least 4 hours.
- Freezing is not recommended.
- The olive spread is necessary for this recipe.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I would like to make this muffaletta sandwich but don’t know where I can find the bread that I can afford. Under notes it says to see above for some ideas on what breads can be used but I searched several times and can’t find a reference to it. The only other soft white round bread I can think of is Hawaiian bread which is probably too sweet. Please help. I just about died when I saw the prices for muffaletta bread on Amazon.
Hi Loli – sorry about any confusion. You can use any sturdy bread. It just can’t be soft like a Hawaiian bread or it won’t hold up to the thick filling. It doesn’t have to be round, you can still do this with another style of bread. Muffuletta sandwiches are traditionally done in round breads but you can make it work with other types. Have a look in your bakery section of your grocery store. A thick Italian bread could work or sourdough.
I love your recipes. I followed your advice and used a loaf of Italian bread that I got at Walmart for $1.47 and I split it in half lengthwise. I made this for my son and he said It was soo delicious. However, it was the most expensive sandwich I have ever made in my life. I bought all the ingredients at Walmart and used the Great Value store brand as much as possible. I had a few things like the sliced deli ham and the olive oil and the green olives and I used the red wine vinegar from the jar of Kalamata olives. I’m still in shock.The total came to $39.62!!! For a sandwich! It was a Big sandwich but it’s almost gone and I didn’t even taste it.
I’m so glad he enjoyed it! Although I’m impressed that your son was able to eat that entire sandwich himself! It takes about 6 of us to eat just one & there’s usually a little leftover. He’s fortunate to have a sweet Mom like you to make it for him!❤️