The Muffuletta Sandwich is a quintessential Italian classic that’s bursting with bold flavors and rich textures. Whether you’re a seasoned foodie or just someone who appreciates a great sandwich, this recipe is sure to win your heart. Trust me, once you’ve tried this Classic Italian Muffuletta Sandwich, you’ll understand why it’s a favorite.
Ingredients
For the Olive Salad:
- 1 cup green olives, pitted and coarsely chopped
- 1 cup black olives, pitted and coarsely chopped
- 1/2 cup giardiniera (Italian pickled vegetables), drained and coarsely chopped
- 1/4 cup roasted red peppers, chopped
- 1/4 cup capers, drained
- 1/2 cup celery, finely chopped
- 3 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Freshly ground black pepper, to taste
For the Sandwich:
- 1 large round Italian sesame seed bread (about 10 inches in diameter)
- 4 oz. thinly sliced mortadella
- 4 oz. thinly sliced salami
- 4 oz. thinly sliced capicola
- 4 oz. thinly sliced provolone cheese
- 4 oz. thinly sliced mozzarella cheese
How to Make the Classic Italian Muffuletta Sandwich
1. Prepare the Olive Salad
In a large bowl, combine the green olives, black olives, giardiniera, roasted red peppers, capers, celery, and garlic. Add the olive oil, red wine vinegar, oregano, and red pepper flakes. Season with freshly ground black pepper. Mix well to combine. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld. The smell when this is in the fridge is incredible!
2. Assemble the Sandwich
Prepare the Bread:
Slice the round bread loaf in half horizontally. If the bread is very thick, you may remove some of the interior crumb to make room for the fillings.
Layer the Olive Salad:
Evenly spread half of the prepared olive salad over the bottom half of the bread. This ensures every bite is infused with the robust flavors of the salad.
Add the Meats and Cheeses:
Layer the mortadella, salami, capicola, provolone, and mozzarella over the olive salad. Ensure an even distribution of the meats and cheeses for balanced flavors.
Top with More Olive Salad:
Spread the remaining half of the olive salad over the layered meats and cheeses.
Close the Sandwich:
Place the top half of the bread loaf over the fillings. Press down gently but firmly to compact the sandwich.
3. Press and Serve
For the best results, wrap the assembled sandwich tightly in plastic wrap. Place the wrapped sandwich under a heavy skillet or pan and press it for at least 30 minutes. This step helps to meld the flavors and compact the ingredients, making the sandwich easier to slice and eat.
4. Slice and Enjoy
Unwrap the sandwich and use a sharp knife to cut it into wedges or slices. Serve immediately, or refrigerate for up to 24 hours. The Muffuletta’s flavors will continue to develop, making it even more delicious the next day.
Helpful Tips
- Olive Salad: Make the olive salad a day ahead to allow the flavors to fully develop. This makes a significant difference in the taste.
- Pressing the Sandwich: If you don’t have a heavy skillet, you can use anything with weight, like a cast iron pan or even a couple of cans.
- Bread Choice: Authentic Italian sesame seed bread adds a special touch, but you can substitute with a sturdy round loaf if needed.
Substitutions/Variations
- Vegetarian Version: Substitute the meats with grilled vegetables like eggplant, zucchini, and bell peppers.
- Spicy Kick: Add some chopped pepperoncini or a dash of hot sauce to the olive salad for an extra kick.
- Cheese Variations: Feel free to mix and match your favorite cheeses. A sharp cheddar or a creamy brie can add a unique twist.
Frequently Asked Questions
Can I make this sandwich ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to meld even more, resulting in a tastier sandwich.
What can I use if I can’t find giardiniera?
You can use a mix of pickled vegetables like cauliflower, carrots, and peppers. Adding some pickled jalapenos can also bring a nice heat.
How do I store leftover Muffuletta?
Wrap the sandwich tightly in plastic wrap and store it in the refrigerator. It will keep well for up to 2-3 days.
More Recipe Suggestions:
Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
Pesto Turkey and Avocado Bacon Sandwich
Hot Ranch Chicken and Bacon Sandwich
Smoky BBQ Chicken Melt Sandwich
Classic Italian Muffuletta Sandwich
Ingredients
For the Olive Salad:
- 1 cup green olives pitted and coarsely chopped
- 1 cup black olives pitted and coarsely chopped
- 1/2 cup giardiniera Italian pickled vegetables, drained and coarsely chopped
- 1/4 cup roasted red peppers chopped
- 1/4 cup capers drained
- 1/2 cup celery finely chopped
- 3 cloves garlic minced
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Freshly ground black pepper to taste
For the Sandwich:
- 1 large round Italian sesame seed bread about 10 inches in diameter
- 4 oz. thinly sliced mortadella
- 4 oz. thinly sliced salami
- 4 oz. thinly sliced capicola
- 4 oz. thinly sliced provolone cheese
- 4 oz. thinly sliced mozzarella cheese
Instructions
Prepare the Olive Salad:
- In a large bowl, combine the green olives, black olives, giardiniera, roasted red peppers, capers, celery, and garlic.
- Add the olive oil, red wine vinegar, oregano, and red pepper flakes. Season with freshly ground black pepper.
- Mix well to combine. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
Assemble the Sandwich:
- Slice the round bread loaf in half horizontally. If the bread is very thick, remove some of the interior crumb to make room for the fillings.
- Evenly spread half of the prepared olive salad over the bottom half of the bread.
- Layer the mortadella, salami, capicola, provolone, and mozzarella over the olive salad.
- Spread the remaining half of the olive salad over the layered meats and cheeses.
- Place the top half of the bread loaf over the fillings. Press down gently but firmly to compact the sandwich.
Press and Serve:
- Wrap the assembled sandwich tightly in plastic wrap. Place the wrapped sandwich under a heavy skillet or pan and press it for at least 30 minutes.
- Unwrap the sandwich and use a sharp knife to cut it into wedges or slices. Serve immediately or refrigerate for up to 24 hours.
Notes
If you don’t have a heavy skillet, use any weighted object to press the sandwich.
Authentic Italian sesame seed bread is recommended, but a sturdy round loaf will work as well.
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