Originating in New Orleans in the 1900’s, this classic sandwich traditionally consists of sturdy Italian bread, sharp and zesty olive salad, and layers of Italian cold cuts and cheese. Impressive in size and appearance, and unique in flavor, it’s the perfect sandwich for a hearty lunch or picnic. While it takes a little extra effort to make, we can assure you, the results are worth it.
- Olive Salad
- 1/2 cup Pitted Greek Kalamata Olives chopped
- 1/4 cup Super Colossal Spanish Queen Olives Pimiento Stuffed chopped
- 3/4 cup Italian Mix Giardiniera drained and finely chopped
- 1/4 cup Sliced Golden Greek Peperoncini
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped Italian parsley
- 1 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- Muffuletta Sandwich
- 1 loaf round Italian bread hollowed out
- 6 ounces sliced provolone cheese
- 2 ounces thinly sliced capicola
- 2 ounces Genoa salami thinly sliced
- 2 ounces Mortadella thinly sliced
- In a medium bowl, add all the ingredients for the olive salad and stir to combine. Set aside.
- Cut the loaf of bread in half crosswise. Use a small, serrated knife to score the inside of both halves about 1" from the crust. Hollow the bread halves by pulling out the insides with your hands. Save the discarded bread chunks for a later use such as breadcrumbs or croutons.
- Spoon a bit of the olive salad onto the bottom half of the loaf. Layer 2 ounces (roughly 2-3 slices) of cheese over the salad. Top with one type of meat and repeat.
- Finish layering with the last of the cheese and meat and finish with the olive salad
- Using a serrated knife, cut the muffuletta into 4 wedges before serving.
Muffuletta can be made 2 hours in advance to allow the flavors to soak into the bread. Simply cut, wrap in plastic wrap or parchment paper and refrigerate until ready to serve.