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Savory Muffuletta Sandwich Recipe with Easy Olive Salad for Ultimate Flavor

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A bold and flavorful New Orleans classic sandwich featuring Italian cold cuts, cheeses, and a tangy homemade olive salad, ready in about 20 minutes. Perfect for quick meals, picnics, or game day snacks.

Ingredients

Scale
  • 1 muffuletta bread (or round Italian loaf, about 10 inches diameter)
  • Italian cold cuts:
  • – Genoa salami, thinly sliced
  • – Mortadella, thinly sliced
  • – Capicola or ham, thinly sliced
  • Cheese:
  • – Provolone slices
  • – Swiss cheese slices (optional)
  • Olive Salad:
  • – Green olives, pitted and chopped (preferably Castelvetrano)
  • – Black olives, pitted and chopped (Nicoise or Kalamata)
  • – Pickled vegetables (giardiniera or chopped pickled carrots and celery)
  • – Red bell pepper, finely diced
  • – Garlic cloves, minced
  • – Capers, rinsed
  • – Fresh parsley, finely chopped
  • – Red wine vinegar (about 2 tablespoons)
  • – Extra virgin olive oil (about 3 tablespoons)
  • – Crushed red pepper flakes (optional)
  • – Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the Olive Salad (10-15 minutes): Finely chop green and black olives, pickled vegetables, and red bell pepper. Mince garlic and parsley. Combine all in a mixing bowl.
  2. Add capers, red wine vinegar, extra virgin olive oil, salt, pepper, and crushed red pepper flakes if using. Mix well and set aside to let flavors meld.
  3. Slice the muffuletta bread horizontally into two even halves using a serrated knife, taking care not to squash the bread.
  4. Layer the bottom half of the bread with Genoa salami, mortadella, and capicola evenly. Add provolone and Swiss cheese slices on top, overlapping slightly.
  5. Spread the olive salad generously over the cheese layer, distributing evenly.
  6. Place the top half of the bread over the olive salad. Optionally, wrap the sandwich in parchment or foil and press with a heavy skillet or sandwich press for 5-7 minutes at room temperature.
  7. Slice the sandwich into quarters or halves with a serrated knife and serve immediately.

Notes

Chop olives finely for best texture. Assemble sandwich shortly before serving to avoid sogginess. Pressing the sandwich helps meld flavors and soften bread. Olive salad tastes better after sitting for a few hours or overnight. For gluten-free, substitute bread accordingly. For vegetarian, replace meats with grilled vegetables.

Nutrition

Keywords: muffuletta, sandwich, olive salad, Italian cold cuts, New Orleans, easy sandwich, deli sandwich, quick meal

Find it online: https://evabake.com/savory-muffuletta-sandwich-recipe-with-easy-olive-salad-for-ultimate-flavor/