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Flavorful Muffuletta Sandwich Recipe with Easy Zesty Olive Salad

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A classic New Orleans muffuletta sandwich featuring savory meats, sharp cheeses, and a zesty olive salad, perfect for quick meals, potlucks, and family gatherings.

Ingredients

Scale
  • 1 round muffuletta loaf (about 10–12 inches)
  • 4 oz sliced Genoa salami
  • 4 oz sliced mortadella
  • 4 oz sliced ham
  • 4 oz provolone cheese, sliced
  • 4 oz mozzarella cheese, sliced
  • 1 cup green olives, pitted and chopped (Castelvetrano recommended)
  • 1 cup black olives, pitted and chopped (Kalamata recommended)
  • 1/2 cup pickled vegetables (giardiniera or mix of pickled carrots, celery, cauliflower)
  • 1/4 cup red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • 1/4 cup olive oil (extra virgin preferred)
  • 1 tsp dried oregano
  • Pinch of red pepper flakes (optional)
  • Freshly ground black pepper to taste
  • Optional: Fresh basil or parsley for garnish
  • Optional: Butter or olive oil for toasting the bread

Instructions

  1. Prepare the Zesty Olive Salad: In a medium bowl, combine chopped green and black olives, pickled vegetables, red bell pepper, and minced garlic. Stir in red wine vinegar, olive oil, dried oregano, and red pepper flakes if using. Mix well and season with freshly ground black pepper. Set aside to let flavors meld (best if rested 30 minutes or overnight in fridge).
  2. Slice the Muffuletta Bread: Using a serrated knife, slice the muffuletta loaf horizontally into two halves. Scoop out some of the soft interior crumb from each half to create a shallow well to hold fillings and prevent sogginess.
  3. Layer the Sandwich Fillings: On the bottom half of the bread, layer sliced Genoa salami, mortadella, and ham evenly. Add provolone and mozzarella slices over the meats. Generously spread the zesty olive salad over the cheese layer.
  4. Assemble and Press: Place the top half of the bread over the fillings. Press down gently but firmly to compact the sandwich slightly. Wrap tightly in plastic wrap and place a heavy skillet or stack of books on top. Refrigerate for at least 1 hour to let flavors marry and sandwich set.
  5. Slice and Serve: Remove sandwich from fridge, unwrap, and slice into wedges or halves with serrated knife. Serve at room temperature or lightly toasted on a grill pan for 3-4 minutes per side for a warm crunch.

Notes

Let the olive salad rest for at least 30 minutes or overnight for best flavor. Scoop out bread crumb to prevent sogginess. Press sandwich firmly before chilling. Toast sandwich on grill pan for added crunch. Use room temperature meats and cheeses for best flavor. Hand chop olives for better texture than food processor.

Nutrition

Keywords: muffuletta sandwich, olive salad, New Orleans sandwich, Italian sandwich, easy sandwich recipe, zesty olive salad, potluck sandwich

Find it online: https://yumnode.com/flavorful-muffuletta-sandwich-recipe-with-easy-zesty-olive-salad/