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Muffuletta Sandwiches are a classic New Orleans staple. This recipe for the muffuletta is an easy version, perfect for make-ahead lunches or dinners!
A Muffuletta is a classic sandwich with layered deli meats, cheeses, and olive salad spread. Hearty, tasty, and a perfect grab-and-go lunch or dinner.
I wanted to make a delicious and easy sandwich you can make ahead, and these are absolutely perfect for that! They keep well and are ready when you are.
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 know my husband would eat this for lunch when he was out working, it was a great thing just to wrap up and is filling on its own.
If you are looking for that perfectly flavored sandwich that has a lot of dimension to it, then you have to make my version of a Muffuletta.
Some of my other favorite sandwich recipes we have on our site include: Baked Cuban Sandwiches, Crock Pot French Dip Sandwiches and Mustard Grilled Chicken Sandwiches.
WHY THIS RECIPE WORKS:
- With tons of flavor, you will not be lacking on taste.
- This serves large portions, great for lunch or dinner.
- This is such an easy sandwich to make, with layering being the main steps.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Giardiniera
Green olives with pimento
Kalamata olives
Olive oil
Red wine vinegar
Soft white round bread
Provolone cheese
Deli boiled ham
Deli genoa salami
Prosciutto
Mozzarella
HOW TO MAKE A A MUFFULETTA:
- Place the giardiniera, green olives, kalamata olives, olive oil, and vinegar into a food processor. Process until it is almost a paste, set aside.
- Cut the bread about ⅔ up from the bottom all the way across. Take out most of the bread from the bottom half, leaving about ½ inch thickness of bread left.
- Add half of the olive spread, and spread it out evenly.
- Layer the provolone cheese, then continue layering with the ham, salami, and prosciutto.
- Finish it off with the mozzarella.
- Take the top of the bread and once again scoop out most of the bread leaving a ½ inch of the bread inside. Spread the remaining olive mixture onto the bread then place it cut side down onto the sandwich.
- Wrap it tightly with plastic wrap a few times so it is completely encased. Place it on a sheet tray and put something heavy on top like a 6 pack of beer or a heavy skillet. Place it in the fridge for at least 4 hours to chill or even best overnight.
- Remove the plastic wrap and cut into wedges, serve immediately.
WHAT IS THE BEST BREAD TO USE?
We used a round loaf of country white bread. For other bread, you can use muffuletta bread if it is available to you or ciabatta or focaccia.
I personally like to use a softer bread like shown here, since the sandwich is so big already you don’t want to fight to get a bite out of the bread too.
ARE THERE OTHER MEATS I CAN USE?
While you can switch out the meats, it wouldn’t be a true Muffuletta, but you can absolutely do so to fit your flavor profile.
Some other meats that you can use include: mortadella, hard salami, soppressata, capicola, or other cured meats.
CAN I USE OTHER CHEESE?
This is one sandwich that I would not switch the cheese with. I would keep it with provolone and mozzarella, or you could just use one or the other.
HOW TO STORE:
This can be stored in an airtight container or wrapped in plastic wrap in the refrigerator, where it will keep for up to 5 days. I do not recommend freezing this.
TIPS AND TRICKS:
- This is a great make-ahead meal for dinner or lunch.
- Other meats can be used, see my tips above.
- I do not recommend freezing.
- We like a nice soft bread since the sandwich is filling, see options on bread above.
- This can be spelled Muffuletta or Muffaletta, either way is correct.
- This needs to chill for at least 4 hours but overnight is best.
Love a good hearty sandwich that is a meal in itself? Then you absolutely have to make my Muffuletta, super easy, flavorful, and a family favorite.
If you like this recipe you might also like:
If you’ve tried this MUFFULETTA let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Muffuletta
Ingredients
For the olive spread:
- 1 cup giardiniera drained
- ½ cup green olives with pimento drained
- ½ cup pitted kalamata olives drained
- 2 tablespoons good quality olive oil
- 1 tablespoon red wine vinegar
For assembly:
- 16 ounce soft white round bread
- 6 slices provolone cheese
- 8 ounces thinly sliced deli boiled ham
- 4 ounces thinly sliced deli Genoa salami
- 2 ounces thinly sliced prosciutto
- 6 slices mozzarella
Instructions
- Place the giardiniera, green olives, kalamata olives, olive oil, and vinegar into a food processor. Process until it is almost a paste, set aside.
- Cut the bread about ⅔ up from the bottom all the way across. Take out most of the bread from the bottom half, leaving about ½ inch thickness of bread left.
- Add half of the olive spread, and spread it out evenly.
- Layer the provolone cheese, then continue layering with the ham, salami, and prosciutto.
- Finish it off with the mozzarella.
- Take the top of the bread and once again scoop out most of the bread leaving a ½ inch of the bread inside. Spread the remaining olive mixture onto the bread then place it cut side down onto the sandwich.
- Wrap it tightly with plastic wrap a few times so it is completely encased. Place it on a sheet tray and put something heavy on top like a 6 pack of beer or a heavy skillet. Place it in the fridge for at least 4 hours to chill or even best overnight.
- Remove the plastic wrap and cut into wedges, serve immediately.
Notes
- This is a great make ahead meal for dinner or lunch.
- Other meats can be used, see my tips above.
- I do not recommend freezing.
- We like a nice soft bread since the sandwich is filling, see options on bread above.
- This can be spelled Muffuletta or Muffaletta, either way is correct.
- This needs to chill for at least 4 hours but overnight is best.
Nutrition
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