Classic Italian Muffuletta Sandwich
Classic Italian Muffuletta Sandwich: A hearty, flavorful sandwich packed with vibrant olive salad, Italian meats, and cheeses. Perfect for any meal, this easy-to-make recipe will quickly become a favorite. Enjoy the rich, melded flavors in every bite! Make it today and savor the deliciousness.
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
For the best flavor, make the olive salad a day ahead.
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.
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.
Tried this recipe?Let us know how it was!
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