Muffaletta Sandwiches are a classic New Orleans staple.
This recipe for the muffaletta is an easy version, perfect for make-ahead lunches!
Muffaletta
A muffaletta is a classic sandwich with layered deli meats, cheeses, and olive salad spread. This post is sponsored by BJ’s Wholesale Club, all opinions are 100% my own.
The inspiration behind today’s muffaletta recipe is back to school. You got that right!
Now, hear me out. With the crazy back to school rush, most of the time lunch ideas can just be an afterthought.
I wanted to make a delicious, and easy sandwich you can make ahead, then grab and go in the morning.
Take me to the recipe for
this Muffaletta already!
Thank you so much for your eagerness to view my recipe.
If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Muffaletta recipe – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.
Even though the ingredients in this muffuletta sandwich are simple, they all pack a huge flavor punch making this a fantastic lunch option for busy moms and dads.
I was able to pick up everything for this recipe at BJ’s Wholesale Club.
- Italian Bread
- Salami
- Provolone
- Swiss
- Ham
- plus, all the ingredients for the olive salad.
The meats and cheeses were in the deli section, so convenient!
How to make muffaletta olive salad
A classic muffaletta sandwich recipe has this star ingredient; olive salad.
According to Food and Wine Magazine classic olive salad consists of… olives, pickled vegetables like you find in giardiniera, garlic, basil, etc.
I made a slightly easier version by throwing salad mix from Palermo found at BJ’s Wholesale Club (a mixture of sun-dried tomatoes, peppers, and artichokes), green olives, red wine vinegar, and olive oil into a food processor. I just mixed it until it was chopped enough to spread on sandwich bread.
This is what adds SO MUCH flavor to the muffuletta.
This is a great make-ahead lunch option for busy families because, for all the flavors of this sandwich to marry together, it needs to sit overnight in the fridge.
Since the sandwich is so big, it really needs to be compact and easy to eat. After assembling the sandwich, it is wrapped tightly in plastic wrap, then placed in the fridge and on top you place a heavy item to weigh the sandwich down.
Doing this compresses all the layers together and makes it easier to eat.
I paired the sandwiches with Wellsley Farms coleslaw and cut up fresh watermelon, making this lunch so easy to grab and go.
If you are interested in becoming a member of BJ’s Wholesale Club like me, then just click on this link to register.
Just for signing up you and I will both receive a $25 BJ’s gift card, score!
How to make muffaletta
Ingredients
For the olive salad
- 1 cup salad mix or giardiniera, drained
- 1 cup green olives, drained
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
For the muffaletta
- 1/2 loaf Italian bread
- 4 ounces salami I like genoa salami
- 8 slices provolone cheese
- 4 slices swiss cheese
- 7 ounces deli ham
Instructions
For the olive salad
Place all ingredients into a food processor. Process until mixture becomes spreadable, scrape down the sides as needed.
For the muffaletta
Slice bread in half, scoop out excess bread until there is 1/2 inch to 1 inch of the bread left. Generously spread the olive salad onto both sides of the bread. Layer the meats and cheese. Top with the top half of the bread. Tightly wrap the sandwich in plastic wrap. This will take a few times wrapping it with the plastic wrap around the entire sandwich.
Place the sandwich in the fridge and put something heavy on top so the top of the bread squishes down. Leave overnight, slice into 4 pieces and serve.
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'Til Next time!
