Description
The Best Classic Italian Muffuletta Sandwich You’ll Love
Ingredients
- Muffuletta Bread
- Pitted green olives (like Castelvetrano or Sicilian)
- Pitted Kalamata olives
- Giardiniera (Italian pickled vegetables – carrots, cauliflower, celery, bell peppers)
- Minced garlic
- Capers
- Fresh parsley
- Fresh oregano
- Red pepper flakes (optional)
- Extra virgin olive oil
- Red wine vinegar
- Beef salami (thinly sliced)
- Beef mortadella (thinly sliced)
- Bresaola (thinly sliced)
- Provolone cheese (thinly sliced)
- Swiss cheese (thinly sliced)
Instructions
- In a large bowl, combine your pitted green olives, pitted Kalamata olives, drained giardiniera, minced garlic, capers, chopped fresh parsley, fresh oregano, and red pepper flakes (if using). Pour in the extra virgin olive oil and red wine vinegar. Stir everything together thoroughly. Taste and adjust seasonings if needed. Cover and let it sit at room temperature for at least an hour or overnight in the refrigerator.
- Carefully slice your large, round muffuletta bread horizontally in half, creating a top and bottom. If the bread seems overly thick or too dense, gently scoop out a small amount of the soft interior from both halves.
- Take the bottom half of the bread and place it on a clean work surface or a large platter. Drizzle a tiny bit of extra virgin olive oil over the cut surface. Spread a generous, even layer of your prepared olive salad over the entire surface of the bottom bread half.
- Begin layering your thinly sliced beef salami, beef mortadella, and bresaola over the olive salad, slightly overlapping them for even distribution.
- Carefully arrange the slices of provolone cheese over the meats, followed by the slices of Swiss cheese.
- Spread another generous layer of olive salad over the top of the cheeses.
- Gently place the top half of the muffuletta bread over the assembled layers and press down firmly with the palms of your hands.
- Wrap the entire sandwich first in plastic wrap, then snugly in aluminum foil. Place it on a sturdy baking sheet or large plate and put a heavy, flat object on top. Transfer to the refrigerator and let it press for a minimum of 2-4 hours, ideally overnight.
- When ready to serve, remove the sandwich from the refrigerator, unwrap it, and allow it to sit at room temperature for about 15-30 minutes. Slice the muffuletta into wedges or quarters.
Notes
- Letting the sandwich sit enhances the flavors.
- Use high-quality ingredients for the best taste.
- Prep Time: 30 min
- Cook Time: 0 min
- Category: Sandwich
- Method: Cold
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2 g
- Sodium: 1100 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 40 mg
Keywords: Italian Muffuletta Sandwich, sandwich recipe, New Orleans recipes