Muffuletta Sandwich
A round sesame loaf packed with Italian cured meats, provolone and marinated olive salad, pressed until the bread soaks up the brine.
- Prep
- 30 min
- Cook
- 0 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 780 kcal
Equipment
- •Serrated bread knife
- •Something heavy for pressing
Nutrition
Per serving, approximate
- Calories
- 780 kcal
- fat
- 44
- carbs
- 62
- protein
- 34
- calories
- 780
Instructions
- 1
Mix both olives, giardiniera, garlic, oregano, vinegar, and olive oil. Cover and chill in the fridge at least overnight.
- 2
Cut the loaf in half horizontally. Pull a little of the soft bread out from the top half.
- 3
Spoon half of the olive salad and oil onto the bottom bread half. Press it down gently.
- 4
Layer the salami, mortadella, capicola, and provolone over the bottom bread. Top with the rest of the olive salad.
- 5
Close the sandwich and wrap it tightly in foil. Set a heavy pan on top for 1 hour at room temperature.
- 6
Unwrap the sandwich. Cut it into four pieces using a serrated knife.
Chef's tips
Make the olive salad at least one day ahead. Pressing the wrapped sandwich under a heavy weight helps the flavorful oil soak into the bread.
Storage
Wrapped tightly, the sandwich keeps 2 days refrigerated; the olive salad keeps 2 weeks in oil.
Reheating
Traditionally served at room temperature, though some New Orleans shops warm it briefly to melt the cheese.
Common mistakes to avoid
- •Using soft sandwich rolls instead of sturdy bread that can hold the oil.
- •Skipping the heavy weight step, which stops the flavors from blending together.
- •Draining all the oil from the olive salad, leaving the bread dry.
Serving suggestions
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