This muffaletta recipe is the ultimate sandwich from New Orleans, piled high with Italian meats, cheese, and a homemade spicy olive salad. Feeds a crowd!
Prep Time15 minutesmins
Cook Time5 minutesmins
Resting Time1 hourhr
Course: Appetizer, Main Course
Cuisine: American, Italian
Keyword: cold cuts, giardiniera, New Orleans, olives, sandwich, spicy
1 10-inchloaf of round Italian breaduse Muffaletta bread if you can obtain it, but Italian is great
½poundsliced capicolaor use deli ham, or both!
½poundsliced mortadella
½poundsliced salami
½poundsliced provolone cheese
Instructions
FOR THE OLIVE SALAD / TAPENADE
Mix together the olives, giardiniera, roasted red peppers, shallot, garlic, olive oil, vinegar, basil and oregano in large bowl.
ASSEMBLE THE MUFFALETTA
Slice the loaf of bread in half lengthwise and scoop out part of the interior to make room for the olive-pepper salad. Save the scooped out bread for another use if you’d like.
Lay the bread slices down with the insides facing up.
Spread the olive tapenade mixture evenly over the bread slices.
Layer the bottom slice with capicola, mortadella, salami and provolone cheese.
Top with the other half of bread.
Wrap the entire muffaletta sandwich with plastic wrap and set a pan or other weight over the top of the sandwich to lightly press it down. This will let the bread soak up some of the tapenade juices and build a lot of flavor. Set aside for 1 hour.
Unwrap the sandwich, slice it into 8 triangular pieces and serve.
Video
Notes
Makes 4 very large slices, 8 average-sized slices, or you can slice thinner to serve as appetizers.