A classic New Orleans Muffuletta Sandwich featuring a delicious olive salad and layers of meats and cheeses.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:0 minutes
Total Time:1 hour 30 minutes
Yield:Serves 6-8 1x
Category:Sandwich
Method:No-cook
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 large round loaf of Italian bread (about 10–12 inches in diameter)
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup green olives, pitted and chopped
1 cup black olives, pitted and chopped
1/2 cup roasted red peppers, chopped
1/2 cup provolone cheese, sliced
1/2 cup salami, sliced
1/2 cup ham, sliced
1/2 cup mortadella, sliced
1/2 cup fresh mozzarella, sliced
Instructions
In a medium bowl, combine the olive oil, red wine vinegar, oregano, basil, garlic powder, and black pepper. Whisk until well blended.
Add the green olives, black olives, and roasted red peppers to the bowl. Stir to combine and let the olive salad sit for at least 30 minutes to allow the flavors to meld.
Slice the Italian bread in half horizontally. Hollow out some of the bread from the top and bottom halves to create space for the fillings.
Drizzle some of the olive oil mixture onto the bottom half of the bread. Layer the provolone cheese, salami, ham, mortadella, and fresh mozzarella on top.
Spoon the olive salad evenly over the meats and cheeses.
Drizzle more of the olive oil mixture on the top half of the bread, then place it on top of the sandwich.
Wrap the sandwich tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to develop.
Before serving, press down on the sandwich gently to compress it, then slice into wedges.
Notes
For a vegetarian version, substitute the meats with additional cheese and roasted vegetables like zucchini or eggplant.
Add a layer of fresh arugula or spinach for a peppery crunch and extra nutrition.