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Muffuletta Sandwich Recipe Easy with Zesty Olive Salad Filling

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This Muffuletta sandwich features layers of savory deli meats, creamy cheeses, and a homemade zesty olive salad for a bold, briny, and comforting bite reminiscent of New Orleans. It’s quick to assemble, perfect for gatherings, and customizable for any diet.

Ingredients

Scale
  • 1 cup pitted and chopped green olives (about 5 oz)
  • 1 cup pitted and chopped black olives (about 5 oz)
  • 1/2 cup chopped pickled vegetables (giardiniera, about 2.5 oz)
  • 1/4 cup chopped roasted red peppers (about 1.5 oz)
  • 2 tablespoons capers
  • 2 cloves fresh garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 large Muffuletta bread or round Italian loaf (about 10-inch diameter)
  • 4 ounces thinly sliced Genoa salami
  • 4 ounces thinly sliced mortadella
  • 4 ounces thinly sliced capicola
  • 4 ounces thinly sliced provolone cheese
  • 4 ounces thinly sliced Swiss cheese

Instructions

  1. Prepare the olive salad: In a large mixing bowl, combine green olives, black olives, giardiniera, roasted red peppers, capers, garlic, and parsley. Drizzle in red wine vinegar and olive oil. Add oregano and black pepper. Toss well and let sit for at least 15 minutes (up to 2 hours for best flavor).
  2. Slice the bread horizontally to create a top and bottom half. If thick, scoop out some bread from the center to make room for fillings.
  3. Spread half of the olive salad evenly on the bottom half of the bread, pressing gently to soak the juices into the bread.
  4. Layer Genoa salami, mortadella, and capicola in overlapping layers. Add provolone and Swiss cheese, covering edge to edge.
  5. Top meats and cheeses with the remaining olive salad, spreading evenly.
  6. Place the top half of the bread over the fillings. Wrap the sandwich tightly in plastic wrap or foil and press under a heavy skillet or pan. Let rest in the fridge for 1-2 hours (optional but recommended).
  7. Unwrap and slice the sandwich into wedges or squares. Serve at room temperature.

Notes

Pressing the sandwich melds flavors and improves texture. For vegetarian, substitute grilled veggies and extra cheese. Use gluten-free bread for allergies. Olive salad can be made ahead for deeper flavor. If bread is stale, toast briefly before assembling. Store leftovers tightly wrapped in the fridge for up to 3 days.

Nutrition

Keywords: Muffuletta, sandwich, olive salad, New Orleans, easy, picnic, potluck, deli, Italian, Cajun, comfort food

Find it online: https://blingbite.com/muffuletta-sandwich-recipe-easy-with-zesty-olive-salad-filling/