Muffuletta Sandwich Recipes

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Muffaletta image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1 large bread boule, halved
Olive Salad
4 ounces sliced mortadella
2 1/2 ounces sliced hot soppressata
2 ounces sliced finocchiona salami
2 ounces sliced coppa
4 ounces sliced provolone or fontina cheese
1/2 cup halved Peppadew peppers
2 cups arugula


  • Remove insides of bread boule and reserve for another use. Spread olive salad over cut side of bottom half of bread.
  • On the bottom half of the bread, layer mortadella, soppressata, salami, coppa, cheese, Peppadews, and arugula. Sandwich top half of bread over meats and cheese. Wrap the sandwich in plastic wrap and weigh down with a cast-iron skillet or two large cans of tomatoes and place in the refrigerator overnight.
  • Remove sandwich from refrigerator, cut into wedges, and serve.


Muffulettas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves


  • Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
  • Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
  • Cut the sandwich into wedges and serve.


Real N'awlins Muffuletta image

These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.

Provided by jenn

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time P1DT40m

Yield 8

Number Of Ingredients 22

1 cup pimento-stuffed green olives, crushed
½ cup drained kalamata olives, crushed
2 cloves garlic, minced
¼ cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
½ cup pepperoncini, drained
¼ cup marinated cocktail onions
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
¼ cup red wine vinegar
½ cup olive oil
¼ cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese


  • To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
  • To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
  • Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g


Muffuletta Sandwich image

My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.

Provided by Mary48

Categories     Main Dish Recipes     Pork     Ham

Time 15m

Yield 4

Number Of Ingredients 11

1 (1 pound) loaf fresh Italian bread
⅓ cup olive oil
⅓ cup grated Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
8 oil-cured black olives, pitted and chopped
8 pitted green olives, chopped
¼ pound thinly sliced salami
¼ pound thinly sliced ham
½ pound provolone cheese, sliced
¼ pound mozzarella cheese, sliced


  • Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.
  • On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.

Nutrition Facts : Calories 975.4 calories, Carbohydrate 61.3 g, Cholesterol 107.4 mg, Fat 59.9 g, Fiber 3.9 g, Protein 46.2 g, SaturatedFat 22.2 g, Sodium 2790.2 mg, Sugar 1.7 g


Muffuletta Sandwich image

Provided by Sheila Lukins

Categories     Sandwich     Cheese     Olive     Pork     Lunch     Celery     Bell Pepper     Fall     Capers     Parade

Number Of Ingredients 14

Olive Salad:
1 cup each pitted green and black olives, coarsely chopped
1 tablespoon tiny capers
1/3 cup diced (1/4 inch) roasted red bell pepper
1/4 cup diced (1/4 inch) celery, with leaves
2 tablespoons chopped flat-leaf parsley
2 teaspoons finely minced garlic
2 tablespoons red-wine vinegar
2 tablespoons olive oil
Salt and pepper, to taste
1 round peasant bread (about 7 inches in diameter, 5 inches high), halved crosswise, insides pulled out
4 ounces each thinly sliced Genoa salami and mortadella (found in the deli section)
4 ounces thinly sliced provolone cheese


  • 1. Prepare the Olive Salad ahead of time: Combine all the ingredients and set aside in the refrigerator for 4 hours or longer.
  • 2. Assemble the sandwich: Spread half of the Olive Salad on the bottom half of the bread. Layer with salami, provolone and mortadella, then top with the remaining Olive Salad. Cover with the top of the bread, press down and let stand for 10 to 15 minutes. Wrap the sandwich in plastic wrap and let stand for 1 hour.
  • 3. Unwrap, cut into 6 wedges using a serrated knife, then wrap them for the road. Be sure to hollow out the bread so the salad can fit inside. Doing so also cuts carbs and calories.


Muffuletta Sandwich image

I culled this recipe from a Mardi Gras website. The olive salad gives this sandwich its authentic taste. I made this as part of a Mardi Gras lunch at work and even folks who do not like olives enjoyed it. The mixture of pickled cauliflower, carrots, celery, and pepperoncini is called gardeniera and can be found in the relish/pickle section of your grocery. Also, I omitted the salt. Cooking time for this one is really refrigeration time for the compiled sandwich. I let the olive salad flavors meld for 1 week. It was worth it!

Provided by Tastings by CeCe

Categories     Lunch/Snacks

Time 4h45m

Yield 4-8 serving(s)

Number Of Ingredients 21

1 loaf muffuletta bread (round 10 inch loaf) or 1 loaf sesame topped Italian bread (round 10 inch loaf)
1/4 lb mortadella, thin sliced
1/4 lb cappicola ham, thin sliced
1/4 lb hard genoa salami, thin sliced
1/4 lb provolone cheese, thin sliced
1/4 lb or 1/4 lb emmenthaler cheese, thin sliced
1 1/2 cups green olives, Pitted
1/2 cup kalamata olives or 1/2 cup black olives, pitted
1 cup pickled vegetables
1 tablespoon capers
fresh garlic clove, thinly sliced
1/8 cup celery, thinly sliced
1 tablespoon Italian parsley, finely chopped
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
1/4 cup roasted red pepper
1 tablespoon green onion, thinly sliced
1 1/2 cups extra virgin olive oil
kosher salt, to taste, salt may not be necessary (optional)
fresh ground pepper, to taste


  • To Make the SANDWICH.
  • Split a muffoletta loaf or a round loaf of Italian bread horizontally. Remove some of the center soft bread.
  • Spread each half with equal parts of olive salad/oil.
  • Place meats and cheeses evenly on bottom half and cover with top half of bread.
  • Wrap tightly with plastic wrap and refrigerate for up to 4 hours. Cut in quarters for huge sandwiches, or eighths for more manageable sections.
  • To Make the OLIVE SALAD.
  • To pit the olives crush each olive on a cutting board with your hand or use the end of a funnel.
  • Combine all ingredients except oil in processor. Pulse 4-5 times. You want this to be coarse chopped.
  • Add olive oil. Put into a bowl or jar, cover and let the flavors marry for about one week.


Muffuletta Sandwich image

Provided by Food Network

Time 12h40m

Yield 6 servings

Number Of Ingredients 20

Round Italian bread, whole
1 1/2 cups Muffuletta Olive Salad, recipe follows
6 ounces fontina cheese, sliced
8 ounces mortadella, thinly sliced
1 bunch arugula, washed and dried
8 ounces capicolla, thinly sliced
2 roasted red peppers
8 ounces salami, thinly sliced
1/2 cup coarsely chopped green olives with pimento
1/2 cup pitted and coarsely chopped black olives
1/2 cup coarsely chopped pickled cocktail onions (sour)
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons garlic, minced
1/4 cup roughly chopped roasted red peppers
1/4 cup roughly chopped roasted yellow peppers
1/4 cup basil chiffonade, see Cook's Note*
2 tablespoons finely chopped parsley leaves
1 teaspoon finely chopped oregano leaves
1/8 teaspoon chili flakes


  • Insert your knife 1 inch from the top edge of the loaf at a 45 degree angle and cut around the loaf until the lid comes off. Set lid aside. Pull excess bread out of the center of the loaf to create a hollow effect. Level off the inside of the lid and begin assembly. Brush the lid with some of the oil mixture from the olive salad. Spread the olive salad on the bottom half of the bread and begin to layer the sandwich, starting with the fontina cheese, mortadella, arugula, capicolla, red peppers, and finishing with the salami. Wrap the sandwich tightly with plastic wrap and put on a plate. Place a cast iron skillet on top of the sandwich to weigh it down and put it in the refrigerator overnight. Bring to room temperature before serving. Cut into wedges.
  • Combine all ingredients. Serve at room temperature.

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  • Brush both inner sides of the bread with oil from the Olive Salad or extra virgin olive oil, go a little heavier on the bottom.
  • Begin layering thre ham, salami, and mortadella on the bottom half of the bread. Top with cheeses.
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Top Asked Questions

What is a muffuletta sandwich?
Muffuletta Sandwich. Recipe by: "My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.".
What is the best way to make muffuletta?
Note: Use round bread loaves for real muffuletta. To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil.
What makes a good muffuletta olive salad?
The key to a good muffuletta is the quality of the ingredients in it. Most importantly, where your olive salad is made being the biggest factor. A funny story: I went to the store to purchase olive salad and they were out of “my” brand. I purchased one that said Muffuletta Olive Salad (warning! warning!) and brought it home.
How many pounds of meat is in a muffuletta?
There is usually at least 1.5 pounds (24 ounces) of meat in a muffuletta. Here we are taking this sandwich to the next level of epic, so we have 5 types of meat and 2 pounds total! What kind of bread is used for muffuletta?

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